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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 ...
Kibinago is a small fish with a body length of around 10 cm, and is an indispensable presence on the dining table in ...
The bonito fishery in Makurazaki boasts a history of more than 350 years, and has continued to shine as the number on...
It is a Japanese confectionery with a smooth texture that spreads slightly sweet red bean dumplings with the scent of...
Mango from Kagoshima prefecture is a “ripe mango” that is completely ripe on the tree until it falls naturally, so it...
Kushikino Port had a large amount of tuna landed, and it was a port town that flourished as a base for pelagic fishin...
When you say “bokke” in Kagoshima prefecture, it means “bold and exciting,” and it is reminiscent of Saigo Takamori a...
The name “hot tamaran don” comes from the “delicious and irresistible” bowl that uses the “hot spring egg” of the san...
Kajiki manju was built 400 years ago from now, when Shimazu Yoshihiro, the 17th lord of Satsuma Domain, built a parap...
Tsukedon is a dish of Tarumizu's brand amberjack “Umi no Sakurakan” slowly marinated in sauce for 3 days. Black vineg...
Makurazaki City is located at the southernmost tip of the Satsuma Peninsula and is blessed with rich nature, and fore...
It is a typical confectionery of Kagoshima with plenty of thick sugar and soy sauce sauce on dumplings made with glut...
The Yamakawa district of Ibusuki City, Kagoshima Prefecture, where Yamakawazuke is handed down, is located at the foo...
When Yoshihiro Shimazu, who was the lord of the domain at that time, held a banquet for cherry blossom viewing in the...
“Kagoshima black beef” has a melting texture woven from marbling with a low melting point called unsaturated fatty ac...
“Kurobuta shabu-shabu” is a pork dish of Kagoshima prefecture's brand pork, “Kagoshima black pork,” which is thinly s...
The history of Kagoshima black pork is old, and it has a history of 400 years. In the rich nature of Kagoshima, the q...
Keihan is a local dish made in the Amami archipelago in Kagoshima Prefecture, and is close to dashi chazuke. Chicken...
Shirakuma is a sweet that has long been popular in Kagoshima for shaved ice made with condensed milk on freshly shave...
“Janbomochi” is a dish that has been popular since ancient times in Kagoshima Prefecture, with two dango skewers made...
The shape is like abalone, and the size is a little smaller than abalone. The body is soft and is also called “Nagara...
Kagoshima ramen is a ramen in Kagoshima that uses half-turbid soup straight noodles based on tonkotsu. Tonkotsu soup...
Kibinago is a type of blue fish that is caught throughout the year in the coastal waters of Kagoshima Prefecture, Kos...
Kagoshima prawns are home to aquaculture and natural products, and the aquaculture production is among the top in the...
