🐟 Kibinagono-sashimi (Kibinago sashimi)

Kagoshima Prefecture is blessed with a wide range of fishing grounds, including Kagoshima Bay, the East China Sea, and the Pacific Ocean, and is rich in seafood. Among these, Kibinago is an indispensable fish in Kagoshima's local cuisine. Kibinago is a member of the herring family and measures about 10 cm in length. Although it has unique band-like stripes, it is said that in the dialect of the southern part of Kagoshima Prefecture, the obi is called "kibi" and the small fish is called "nago," so it came to be called Kibinago according to its distinctive appearance. Koshiki-shima Island, located west of the Kagoshima mainland, is particularly well known as a production center of Kibinago, accounting for more than 20% of the nation's total landings of Kibinago. Because it loses its freshness very quickly, it is not widely distributed outside of the catch area, but because Kagoshima Prefecture has a large catch, various Kibinago dishes are popular. Tempura and Nambanzuke are popular dishes, but "Kibinago sashimi" is a privilege only available in areas where fresh Kibinago is available. "Kibinago sashimi" is characterized by being made in the shape of a chrysanthemum flower and served with vinegared miso paste.