Beppu hot springs

Beppu, Japan, boasts the largest volume of hot spring water in the country, renowned for its eight distinct areas and hellish scenic pools.

About this subject

Beppu is a city in Oita Prefecture on the island of Kyushu, Japan, and stands as the country’s most prolific hot spring destination. With over 2,800 wells discharging about 130,000 kiloliters of thermal water daily, the largest volume in Japan, Beppu’s geothermal activity shapes its identity. The waters are distributed across eight distinct hot spring districts (Beppu Hatto), each offering unique experiences such as volcanic sand baths, mineral-rich mud pools, and sulfurous steam vents.

The city’s most famous attractions are the "hells" (jigoku), boiling hot springs exceeding 90°C that are too hot for bathing but spectacular to observe. Umi Jigoku (Sea Hell) features a stunning cobalt-blue pond; Chinoike Jigoku (Blood Pond Hell) appears red from iron oxide; and Tatsumaki Jigoku (Spout Hell) erupts in continuous geysers. These hells were designated as national tourist sites during the Meiji era and remain top draws for visitors worldwide.

Beppu’s hot spring culture also includes unique culinary traditions. Jigoku Mushi (hell steaming) uses natural steam to cook eggs, vegetables, and seafood, a popular local delicacy. For wellness, the Sunayu sand baths involve being buried in naturally heated volcanic sand, while mud baths are prized for skin benefits. The city hosts the annual Beppu Hot Springs Hells Festival, illuminating the hell ponds at night, blending tradition and innovation in geothermal tourism.

Frequently Asked Questions

How many hot spring districts are there in Beppu?

Beppu has eight hot spring districts, collectively called Beppu Hatto, each offering distinct types of springs such as sand, mud, and steam.

What are the 'hells' of Beppu?

The hells (jigoku) are extremely hot springs over 90°C, used for sightseeing rather than bathing. Famous ones include Umi Jigoku and Chinoike Jigoku.

Can you cook using Beppu's hot springs?

Yes, the Jigoku Mushi technique uses natural steam from the springs to cook eggs, vegetables, and seafood, a popular local culinary tradition.