Beppu Hatto

Beppu Hatto (Beppu, Kamegawa, Shibaseki, Kannawa, Myoban, Hotta, Kankaiji, and Hamawaki) consists of naturally gushing springs that erupt in a fan-shaped area at the foot of a volcano. This area extends from the western volcanic belt to Beppu Bay in the east and attracted many spa visitors, mainly during the off-season, until the late Edo Period. After the modernization of Beppu during the Meiji period (1868-1912), the number of tourists increased rapidly due to the construction of Beppu Port, railroads, and roads, making Beppu a major tourist attraction. The high-temperature boiling spring water that rises to the ground is separated into hot spring water and hot spring steam by a gas-liquid separator. The hot spring water is piped to each village, while the high-temperature steam is discharged high into the air as “hot water vapor,” creating the atmosphere typical of a hot spring resort. Kannawa Onsen, along with Myoban Onsen, has a strong therapeutic hot spring atmosphere, with old lodging facilities that originated from “mokarejuku” or “inns” still remaining as inns and rental rooms. Small-scale therapeutic bathhouses line the alleyways, creating a retro and emotionally rich townscape. In addition, public bathhouses managed by residents are scattered throughout the town.

Kannawa Hot Spring

Kannawa Onsen is one of Beppu’s eight hot springs and is shrouded in a cloud of steam. Slightly removed from the downtown area, it is a hot spring resort town with a retro townscape. The town has long had a culture of therapeutic bathing, where long-term residents would bring rice and vegetables to exchange with each other. Kannawa Onsen has successfully transformed this culture into the modern age and continues to express a new form of hot-spring cure.

Jigoku-Mushi

Kannawa Onsen is rich in minerals, and its spring water is nearly 100°C. The cooking method called “jigoku-mushi” (steaming in hell) makes good use of this. This method has been used since the Edo period (1603-1867) and involves placing vegetables, meat, fish, etc., on a colander and steaming them in natural steam. The rest is left to the natural steam.

More about Onsen , Click here.