New Articles
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, and since around 2...
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 center of shallots p...
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, Kagoshima Prefecture, ...
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 to the transfer of ...
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 further evolved “Sh...
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 formulation is devis...
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 to the East China Sea...
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 lot of water compar...
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. The etymology of “j...
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 of the Satsuma Penin...
Sake sushi
When Yoshihiro Shimazu, who was the lord of the domain at that time, held a banquet for cherry blossom viewing in the Edo period, the maid put the remaining dishes and local sak...
Kagoshima black beef
“Kagoshima black beef” has a melting texture woven from marbling with a low melting point called unsaturated fatty acids, which is woven into a fine and soft meat quality in a w...