Kagoshima
Tonkotsu
Kagoshima Local cuisine

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...

Kagoshima
Bokke nabe
Kagoshima Nabe dish

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...

Kagoshima
Tuna ramen
Kagoshima Ramen

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...

Kagoshima
Rakkyo
Kagoshima Local cuisine

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 ...

Kagoshima
Hot tamaran bowl
Kagoshima Don dish

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...

Kagoshima
Kajiki manju
Kagoshima Local cuisine

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...

Kagoshima
Koukuma
Kagoshima Local cuisine

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...

Kagoshima
Umi no sakura kanzuke bowl
Kagoshima Don dish

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 ...

Kagoshima
Seared bonito
Kagoshima Seafood

Seared bonito

Makurazaki City is located at the southernmost tip of the Satsuma Peninsula and is blessed with rich nature, and forest nutrients are poured from the river t...

Kagoshima
Yosedofu
Kagoshima Local cuisine

Yosedofu

“Yose tofu” is a process called “yose” in the process of making cotton tofu that is scooped up at a stage where the tofu has not yet solidified, and it has a...

Kagoshima
Ryobo mochi
Kagoshima Local cuisine

Ryobo mochi

It is a typical confectionery of Kagoshima with plenty of thick sugar and soy sauce sauce on dumplings made with glutinous rice flour stabbed on two skewers....

Kagoshima
Yamakawazuke
Kagoshima Local cuisine

Yamakawazuke

The Yamakawa district of Ibusuki City, Kagoshima Prefecture, where Yamakawazuke is handed down, is located at the foot of Mt. Kaimondake at the southern end ...