Kibinago Sashimi
Kagoshima's soul food: "Kibinago"

About Kibinago Sashimi

Kibinago Sashimi (きびなごの刺身) features small silver-striped fish measuring around 10cm, and it holds a special place on Kagoshima’s dining tables. This dish, which requires the freshest fish for its preparation, is one of Kagoshima's iconic gourmet delights and a favorite among visitors.

Kibinago, a type of blueback fish, is caught year-round in the coastal waters of Kagoshima mainland, Koshiki Island, and Tanegashima. While its peak season falls in spring to early summer during the spawning period, winter-caught kibinago offers a firmer texture and a unique flavor distinct from its springtime counterpart.

The fish is named "kibinago" due to its distinct band-like striped pattern. In the local dialect of southern Kagoshima, "kibi" refers to a belt, and "nago" to small fish, reflecting its distinctive appearance. Beyond sashimi, kibinago is also enjoyed in tempura, nanbanzuke (vinegar-marinated dish), and other delicious preparations.

However, the highlight is the delicacy of "Kibinago Sashimi," which is exclusively available in regions where the fish is freshly caught. In this dish, the kibinago is filleted by hand and presented in a chrysanthemum shape known as "kikka-zukuri." It is traditionally served with a tangy miso-vinegar dip, making it a must-try culinary experience in Kagoshima.

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