Regional cuisine of Kagoshima region
Kibinago sashimi
Kibinago is a small fish with a body length of around 10 cm, and is an indispensable presence on the dining table in Kagoshima. Among them, sashimi, which ca...
Bonito dishes
The bonito fishery in Makurazaki boasts a history of more than 350 years, and has continued to shine as the number one in Japan since Heisei 6 in terms of ka...
Kesen dango
It is a Japanese confectionery with a smooth texture that spreads slightly sweet red bean dumplings with the scent of kesen. A mixture of glutinous rice flou...
Mango Suites
Mango from Kagoshima prefecture is a “ripe mango” that is completely ripe on the tree until it falls naturally, so it has a mellow aroma and melting sweet ta...
Tonkotsu
It is a local dish made by grilling ribs with pork bones, roasting them in sweet potato shochu, and simmering them with miso and brown sugar along with veget...
Rakkyo
Kagoshima prefecture is a shallots production area that accounts for almost 30% of the national production, but especially the coast of Fukiage Beach is the ...
Tuna ramen
Kushikino Port had a large amount of tuna landed, and it was a port town that flourished as a base for pelagic fishing, but the fishery itself became oblique...
Bokke nabe
When you say “bokke” in Kagoshima prefecture, it means “bold and exciting,” and it is reminiscent of Saigo Takamori and others. In addition, Kirishima is fam...
Hot tamaran bowl
The name “hot tamaran don” comes from the “delicious and irresistible” bowl that uses the “hot spring egg” of the sand steamed hot spring in Ibusuki City, Ka...
Kajiki manju
Kajiki manju was built 400 years ago from now, when Shimazu Yoshihiro, the 17th lord of Satsuma Domain, built a parapet bridge over two years from 1606 prior...
Koukuma
A mango-flavored white bear with an original arrangement added to Kagoshima's specialty “Shirakuma”, and its name is also “yellow bear”. “Yellow bear”, which...
Umi no sakura kanzuke bowl
Tsukedon is a dish of Tarumizu's brand amberjack “Umi no Sakurakan” slowly marinated in sauce for 3 days. Black vinegar etc. are used for the sauce, and the ...