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 cannot be eaten unless it is fresh, is very popular with tourists as a representative gourmet of Kagoshima. Kibinago is a type of blue fish that is landed throughout the year in coastal waters such as the mainland of Kagoshima prefecture, Koshikishima (Koshikishima), and Tanegashima. The season for kibinago is from spring to early summer, when the spawning season is reached, but winter kibinago is also tight, and you can enjoy a different taste from the season. It has a unique striped pattern, but in the southern dialect of Kagoshima prefecture, obi is called “millet” and small fish is called “nago,” so it is said that it came to be called kibinago according to its appearance characteristics. Dishes such as tempura and nanbanzuke are also popular, but “kibinago sashimi,” which is a hand-opened kibinago, is a privilege only in areas where you can get fresh kibinago. “Kibinago sashimi” is characterized by making “chrysanthemum flower making” shaped like a chrysanthemum flower and eating it with vinegared miso.