Saffron: Saffron has been cultivated in Ōita since the late 19th century, and Ōita's Taketa area produces 80% of Japan's total amount of saffron, making Ōita the top producer of saffron. The quality of Ōita saffron has gained international acclaim as active component levels are several times higher than foreign saffron. Saffron is said to have many benefits including circulation enhancement and is used as a food coloring and natural medicine.
