🍱 Buri daikon(Japanese amberjack with daikon radish)
Buri daikon," made with yellowtail and daikon (Japanese radish), a specialty of Kagoshima Prefecture, is a popular winter dish. It is a classic winter dish that combines the delicious taste of yellowtail and the sweetness of daikon. Kagoshima Prefecture, which has many inner bays where yellowtail fry (mojako) can be caught, boasts the nation's largest production of cultured yellowtail. Nagashima Town, which boasts the largest production of cultured yellowtail in Japan, has established strict management standards for its cultured yellowtail, which it names "Yellowtail King," and exports it both domestically and internationally. Tarumizu City, Kanoya City, and Minamiosumi-cho are also active in yellowtail farming, and in the 1950s, Tarumizu City was one of the first in the prefecture to start such a business, and the yellowtail raised by the local Ushine Fishing Cooperative Association is branded as "Buri Osho. Buri daikon" is often made at home with ordinary daikon radish, but using Sakurajima daikon, a local specialty of the prefecture, makes it even more delicious. Sakurajima daikon has a sweet taste, and its meat is very dense and soft, making it suitable for stewing. It is used in a wide variety of dishes such as "buri daikon," "oden," "furofuki daikon," and "dengaku," as well as in salads and pickles.