Overview
The history of Kannawa Onsen dates back to the Kamakura period (1185-1333), when the Buddhist monk Ippen Shonin is said to have developed the area into a therapeutic spa resort, or toji-ba, by taming the wild, steaming land through chanting. Since then, it has flourished as a destination for those seeking healing, and the culture of long-term therapeutic stays remains strong, with many traditional kashima-ryokan (lodging for spa therapy) still in operation.
The most distinctive feature of this area is the fantastic scenery of steam (known as yukemuri) rising from all over the town. This "Beppu Yukemuri and Onsen Landscape" has been designated an Important Cultural Landscape of Japan. The view is particularly captivating at night when the steam is illuminated. Another local specialty is "Jigoku Mushi" (hell-steamed) cuisine, which uses the natural geothermal steam for cooking, a unique culinary tradition of Kannawa.
Main Spring Qualities and Indications
One of the charms of Kannawa Onsen is the wide variety of spring qualities available at different facilities. The most common type is the Chloride spring, often called "netsu-no-yu" (heat bath) because the salt content coats the skin and provides excellent heat retention. Other types, such as Acidic and Sulfur springs, can also be found throughout the area.
- cuts
- poor circulation
- sensitivity to cold
- dry skin
- atopic dermatitis
- chronic eczema
Water Characteristics and Best Season to Visit
The source springs in Kannawa are extremely hot, around 98°C (208°F), and the water flow is abundant. This allows many facilities to offer gensen kakenagashi—fresh, free-flowing spring water without any added water, heating, or circulation. The "Mushi-yu" (steam bath), which uses geothermal steam, is another Kannawa specialty. It offers a unique bathing experience where you lie on a bed of Acorus gramineus, a medicinal herb, and are warmed by the steam.
The steamy landscape is most beautiful in the early mornings and evenings of winter, when the air is cold and clear. However, the onsen itself can be enjoyed year-round, attracting visitors in all seasons.
Access
Facilities with Analysis Reports
No facilities with registered analysis reports in this area yet.
Facilities Without Analysis Reports
Nearby Sightseeing & Local Cuisine
- Jigoku Meguri (Hell Tour): A tour of several spectacular hot springs, like Umi Jigoku (Sea Hell) and Chinoike Jigoku (Blood Pond Hell), for viewing rather than bathing.
- Jigoku Mushi Cuisine: A healthy and flavorful local specialty where ingredients are cooked in geothermal steam.
- Yukemuri Observatory: A scenic spot offering a panoramic view of the steam rising from the Kannawa townscape.
- Hyotan Onsen: A day-use onsen facility awarded three stars by the Michelin Guide, featuring various baths like sand baths and waterfall baths.
- Toriten: Oita's signature chicken tempura, known for its crispy batter and juicy meat.
- Beppu Reimen: A unique style of cold noodles developed in Beppu, featuring a Japanese-style broth and chewy noodles.
- Okamotoya Baiten: Famous as the birthplace of the "Jigoku Mushi Pudding," a rich and creamy custard pudding.
References
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