Toriten

**Ponzu pairing explanation:** The citrus in ponzu (usually yuzu or sudachi) cuts through the fried oil, preventing the palate fatigue common with heavy fried foods. The technique allows eating more toriten than standard karaage — locals often order seconds. **Batter technique:** Oita toriten uses a wet tempura batter (more liquid than karaage's dry flour coating), creating a crispy shell that shatters when bitten. The batter includes a small amount of sake and egg, keeping the interior moist while the exterior crisps. **Take-home:** Toriten is sold cold at convenience stores and department store food halls throughout Oita — the batter stays crispy for hours after frying. Oita Airport's domestic terminal has a dedicated toriten shop for last-minute purchases before flights (¥600/pack).