Home
Kyushu/Okinawa
Kagoshima
Kibinago sushi

Kibinago sushi

“Kibinago sushi,” a silver jewel nurtured by the Kagoshima sea

About Kibinago sushi

Kagoshima Prefecture's local dish “Kibinago Sushi” is a traditional dish using kibinago, a small fish popular locally. Kibinago is a blue fish of the herring family about 10 cm long, and it is landed throughout the year in mainland Kagoshima prefecture, near Koshikishima (Koshikishima), and Tanegashima. “Kibinago” is a fish you definitely want to eat in Kagoshima. The name comes from “millet,” which means obi, and “nago,” which indicates small fish in the southern dialect of Kagoshima prefecture. In addition to sashimi, you can enjoy a variety of dishes, such as tempura and skewers. “Kibinago” is a fish you definitely want to eat in Kagoshima.

Kibinago sushi was born as an original menu developed over 20 years ago at “Ichimatsu Toraya Sushi” in Kajiki, Aira City, Kagoshima Prefecture. The sushi, which is beautifully arranged with fresh kibinago, is a superb dish that can also be enjoyed visually.

The history of kibinago sushi is one of the local cuisines that has continued since the Edo period, and it is said that it began when local fishermen mixed fresh kibinago with vinegar to make sushi. In the past, it also played a role as a preserved food, but now it is loved by tourists as a dish that symbolizes Kagoshima's food culture.

Freshness is essential for kibinago, and they are often served as sashimi or sushi within the same day. In particular, kibinago sashimi arranged beautifully in a way called “chrysanthemum making,” looks gorgeous and whets your appetite. When served as sushi, it is common to enjoy it with vinegared miso or ginger soy sauce. The meat of kibinago is soft and has a slight sweetness and umami, and you can enjoy an elegant flavor combined with the freshness of vinegar.

In terms of nutrition, kibinago is rich in calcium, vitamin D, and omega-3 fatty acids (DHA and EPA), and since it can be eaten with bones, it is a suitable food for health-conscious people. In particular, calcium contains 100mg per 100g, which helps maintain healthy bones and teeth. Also, it is said that kibinago from Kagoshima prefecture is in season twice a year: winter from December to February and early summer from May to June. Sushi made from fresh kibinago has a special flavor for locals and tourists alike.

Japanese sake from Kagoshima prefecture goes well with this kibinago sushi. In particular, ginjoshu and junmaishu, which have a light acidity and fresh aroma, enhance the delicate flavor of kibinago and are ideal as alcoholic beverages during meals.

When you visit Kagoshima, be sure to enjoy pairing this “kibinago sushi” with local sake and enjoy the local food culture.