散策 Sansaku

Food of Kagoshima

32 dishes

Aburazomen📍 Kagoshima“Aburazomen” is a local dish of stir-fried pork, vegetables, and somen noodles. It is similar to “Okinawa's somen chanpuru”, but “the Amami region's aburasomen” is characterized by the addition of dashi stock when stir-frying. The somen is integrated into the stir-frying oil and soup stock as they emulsify, so this dish goes down very smoothly. There are various theories as to why somen took root in the Amami region, which does not grow wheat or produce somen noodles. There is a theory that it was brought from Satsuma during the rule of the Satsuma domain and became popular in the Amami region because it is a dried noodle that can be preserved, but this is not certain. Since the Meiji era, “aburazomen” has spread to ordinary households and is now a popular local dish even with tourists from outside the prefecture.
Akumaki📍 Kagoshima“Akumaki” is a traditional snack eaten on “Tango no Sekku,” also known as Children's Day, and is sometimes called “chimaki.” It is said that Yoshihiro Shimazu of Satsuma first took the “mochi” (=Japanese rice cake) with him during the Battle of Sekigahara because it remained edible for several days and was satisfying to eat, making it suitable to carry during battles. It is also said that Saigo Takamori ate “akumaki” during the Satsuma Rebellion. People began to eat “akumaki” for “Tango no Sekku” with hopes of raising strong boys. “Akumaki” is made with glutinous rice and lye, made with the ashes from burned wood and bamboo. Glutinous rice is soaked in lye water and then wrapped in bamboo leaves. After that, it is cooked for a few hours in lye water. Lye contains alkaline substances which make the glutinous rice soft and prevents the growth of bacteria, making it a suitable preserved food. Kagoshima prefecture has a hot and humid climate and food often went bad, which is why “akumaki” became a popular traditional dish.
Buri daikon(Japanese amberjack with daikon radish)📍 KagoshimaBuri 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.
Buta Miso (Pork with Miso)📍 Kagoshima‘Buta Miso' is a dish made with pork and miso, representative foods of Kagoshima Prefecture. Peanuts and bonito flakes are added in Amami region. In Amami region, ‘Shimabuta' (Agu pork), which has black hairs, has been farmed. Every family used to keep one pig to slaughter in the end of year for scarce source of protein. Therefore, all parts are cooked to ‘Tonkotsu Yasai' (simmered spare rib and vegetables, year-end dish), preservative ‘Buta Miso' or pickled with salt, stir-fry or grill, so that every part was not wasted. In addition, Amani region has its own culture of fermentation due to its mild weather, and especially miso is a famous seasoning in Amami region. It is popular throughout the prefecture now.
Butahone yasai(Pork bone with vegetable)📍 KagoshimaPork bone vegetables" is a dish made by stewing large pieces of pork, tsuwabuki (a type of Japanese radish), kombu (kelp), daikon (Japanese radish), carrots, and koshaman (a native taro) in a large pot. It is also known as "uan finayasse". Uan" means pig, "fin " means bones, and "yasse" means vegetables. In the Amami area, black-haired island pigs have been raised since ancient times. In the past, each family raised one of the island pigs, which were eaten as a valuable source of protein. In order not to waste all the parts, all were made into dishes such as "pork bone vegetables," a New Year's Eve dish, as well as "pork miso," which can be preserved, salted, stir-fried or grilled, and so on. Island pigs are extremely tasty, but because they take a long time to grow, the number of pigs raised has gradually decreased and they are rarely seen anymore. Today, salted pork with bones for "pork bone vegetables" can be found in supermarkets and butcher stores at the end of the year.
Butajiru (Butajiru/Tonjiru)📍 KagoshimaPork is one of the specialties of Kagoshima Prefecture. It has the largest number of pigs raised in Japan, and "Kagoshima Kurobuta" is well-known as a pork brand throughout the country. It was taboo to eat animals during the Edo period due to the influence of Buddhism, which discouraged killing, but it is said that pork, wild boar, and deer were eaten often in the "Satsuma Domain". A native breed called "Shimabuta" was also bred in the Amami region. It is thought that foreign culture was able to permeate and influence the "Satsuma domain" due to the fact that the Ryukyu Islands, which were was far away from Edo and a territory of the "Satsuma domain", were involved in international trade. "Kurobuta" is also said to have been brought to the Ryukyu Islands by "Shimazu Iehisa", a famous Satsuma military commander during the Edo period. Later on, during the Meiji period, they were further improved by cross-breeding with the British Berkshire breed. There was a time when the fast growing "Shirobuta" were bred more and "Kurobuta" were bred less, but through the promotion of the tender and flavorful "Kurobuta", it became established as the "Kagoshima Kurobuta" brand of today. The mild climate of Kagoshima Prefecture also enables an abundant cultivation of barley miso. Barley miso from Kagoshima Prefecture is made using more koji and less salt to result in a sweeter flavor. Thus, Kagoshima Prefecture features many dishes that use pork and miso, such as "Tonkotsu" and "Buta Miso." "Butajiru" is another a typical example.
Fukuregashi📍 Kagoshima“Fukuregashi” is a local sweet made by steaming a mixture of wheat flour, baking soda, brown sugar, and other ingredients. Because baking soda is used to make it plump, it is also referred to as “soda candy,” “fukurakan,” and “fukurekan.” It's said that brown sugar strongly established itself as a sweetener in Kagoshima in the Edo period. It's believed that the Satsuma domain, rulers of the Ryukyu Kingdom at the time, monopolized the growth of sugarcane and production of brown sugar in the Ryukyu and Amami regions, turning it into a tremendously profitable commodity. Land taxes at the time were paid with the uniquely valuable brown sugar rather than rice, and its monopolization allowed finances to recover quickly. On the other hand, because the islanders had little choice but to prioritize brown sugar production, the regular daily production of food became unsustainable and a critical situation arose called the “brown sugar hell.” Thanks to this history, brown sugar became popular throughout Kagoshima, and various local dishes utilizing brown sugar were born along with that popularization. Among those sweets, “getanha” is another local Kagoshima dish that uses brown sugar.
Gane📍 Kagoshima“Gane" is a local dish made from sweet potatoes, a specialty of Kagoshima Prefecture. Kagoshima Prefecture is the number one producer of sweet potatoes in Japan. Although Kagoshima Prefecture is blessed with a mild climate, most of the prefecture, with the exception of Mount Kirishima, is on the Shirasu Plateau, which is very well drained, but is prone to crop damage caused by frequent typhoons. Because of this background, the cultivation of sweet potatoes, which are easy to grow even in barren soil and grow underground, and are therefore less vulnerable to typhoon damage, has taken strong root in Kagoshima Prefecture. There are many theories about the introduction of sweet potatoes, but Tanegashima Hisamoto, the lord of Tanegashima Island, sent some people on an errand to Ryukyu in 1698 and brought back sweet potatoes. Later, in 1705, Maeda Riemon, a sailor from Yamakawa, cultivated sweet potatoes in his own field and distributed them to his neighbors; then they became popular and spread throughout Kagoshima Prefecture. There was a time when they were called "Koukou imo (filial piety sweet potatoes)" because they had large yields and were the best food for the poor. Kurobuta pork, which is a specialty product of Kagoshima Prefecture, is known to be raised with sweet potatoes mixed in its feed. Sweet potato shochu, which is a spirit made from sweet potatoes, is also a specialty of Kagoshima. In short, sweet potatoes are an important ingredient in supporting the food culture of Kagoshima Prefecture. Therefore, there are many local dishes using sweet potatoes. One of them is "Gane". “Gane” is a dish in which sweet potatoes and vegetables are cut into thick strips, dipped in a batter and fried. It was named so because it looks like a crab (called "gane" in Kagoshima dialect). It is characterized by a sweet taste with a lot of sugar, and the ingredients and batter vary from region to region.
Getanha📍 Kagoshima"Getanha" is one of Kagoshima's local sweets, made to serve tea to people who gathered in Yokogawa Town (now Kirishima City), which used to be a rice-gathering area. It is said that the unique name came from the fact that it resembled the tooth of a geta (Japanese wooden clogs) stained with mud. It was also called "triangular sweets" in those days. The rich brown sugar flavor of "Getanha" spreads in the mouth, and brown sugar is lavishly used in the dough and in the coating around it. It is believed that brown sugar took strong root as a sweetener in Kagoshima Prefecture during the Edo period, when the Satsuma clan, which ruled the Ryukyu Kingdom, monopolized the cultivation of sugarcane and the production of brown sugar, which were practiced in the Ryukyu and Amami regions, and used them as a major source of revenue for the Satsuma clan.The Satsuma clan's finances were quickly restored by monopolizing the production of brown sugar, which was very expensive at the time, and by forcing the islanders to pay annual tribute in brown sugar instead of rice. The islanders, on the other hand, were forced to prioritize the production of brown sugar, which made it impossible for them to produce food on a daily basis, creating a harsh situation known as "brown sugar hell. This history has led to the spread of brown sugar on the Kagoshima mainland, and with it, the birth of various local dishes made with brown sugar. It is thought that "Getanha" was born from this background as a confectionery using brown sugar, and became popular among the general public.
Hechima Jiru (Luffa Soup)📍 Kagoshima"Hechima Jiru" is a local dish from Kagoshima Prefecture. It consists of miso soup with luffa served in a bowl of somen noodles. While people in other regions use luffa as a scrubbing brush or lotion, Kagoshima locals have been eating it for a long time. In fact, the 1802 encyclopedia "Shaping Illustrations" compiled by Shigehisa Shimazu describes luffa cuisine. Luffa belongs to the Cucurbits family and is native to tropical Asia. It thrives in hot and humid weather, which is why it is mostly grown in Okinawa Prefecture and southern Kyushu in Japan. Its high fiber content earned it the nickname “ito-uri” (sponge gourd) and later it was abbreviated to “to-uri”. And since “to” is in between “he” and “chi” in the Iroha order (traditional order of the Japanese syllabary), it came to be called “hechima” (meaning between the “he” and “chi”). For food, a variety with less developed fibers is grown. The fruits are harvested when they are young, less than 20 cm in length, to prevent the fibers from becoming tough. Kagoshima locals serve luffa dishes in the summertime. The most popular dish is luffa soup, but luffa is also used in other dishes such as stir-fries.
Jambo Mochi (Japanese Rice Cake Dipped in Sauce)📍 Kagoshima“Jambo mochi” is freshly pounded “mochi” (Japanese rice cake) or "dango"(dumpling) made with glutinous rice flour. The mochi is skewered onto two bamboo sticks and dipped in a thick and sweet soy sauce syrup. It is a traditional snack from Kagoshima prefecture. When the name of the snack is written in kanji, the meaning is “two sticks mochi.” “Jambo mochi” dates back a long time during the Nanboku-cho period, when the son of Emperor Go-Daigo, Prince Kaneyoshi was staying at the Taniyama Castle in Kagoshima city. It is said that the castellan Takanobu Taniyama served “mochi” (=Japanese rice cake) on bamboo sticks dipped in a sauce of miso and muscovado sugar to Prince Kaneyoshi. When the prince asked Takanobu what the name of the dish was, Takanobu made up a name on the spot, which was “jambo.” In the Edo period, Taniyama offered “jambo mochi” to Shimazu, the feudal lord of the Satsuma Domain and this is how the mochi became a traditional snack of the Iso area. There are other theories as to how the mochi got its name. In the past, upper-class samurais held two swords on their waists and “jambo mochi” is said to resemble them. The word “jambo” is said to have come from China and the pronunciation was changed from the original Chinese “lian” to “jam.”
Karaimo Gohan(Sweet Potato Rice)📍 Kagoshima"Karaimo Gohan"(=Sweet Potato Rice) is a local dish using sweet potatoes, a specialty of Kagoshima Prefecture that is well known throughout the country. Kagoshima Prefecture is blessed with a mild climate, but most of the land, with the exception of Mt. Kirishima, is a Shirasu plateau, which is very well drained. Therefore, the cultivation of sweet potatoes, which grows easily even in poor soil and is less susceptible to typhoon damage because it grows underground, has taken strong root. Today, the country boasts the largest production of sweet potatoes in Japan. There are various theories about the origin of sweet potatoes, but it is said that in 1698, Hisamoto Tanegashima, the lord of Tanegashima Island, sent an envoy to the Ryukyus to bring sweet potatoes back to Japan. Later, in 1705, Maeda Riemon, a sailor on the Yamakawa River, grew sweet potatoes in his field and distributed them to his neighbors, gaining a good reputation,the sweet potatoes were so popular that they spread throughout Kagoshima. The sweet potatoes were also called "filial piety potatoes" because of their high yield and their suitability as food for the poor. Kurobuta (black pig), another local specialty, is raised by mixing sweet potatoes in its feed, and sweet potato shochu (distilled spirit made from sweet potatoes) is also a representative specialty of Kagoshima and the sweet potato is an important foodstuff that supports the food culture of Kagoshima Prefecture. Therefore, there are many local dishes made from sweet potatoes in Kagoshima Prefecture. One of them is "Karaimo-gohan" (sweet potato rice). Karaimo" refers to sweet potatoes, and because it is easy to prepare, it is often served at dinner tables even today. The sweetness of the sweet potato and its crunchy texture go well with rice, and it is popular among men and women of all ages.
Karaimo Netabo📍 Kagoshima"Karaimo Netabo" is a local dish made from sweet potatoes, a specialty of Kagoshima Prefecture that is well known throughout the country. "Karaimo" means sweet potato. Kagoshima Prefecture is the largest producer of sweet potatoes in Japan. Kagoshima Prefecture is blessed with a mild climate, but most of the land, with the exception of Mount Kirishima, is a Shirasu plateau, which is very well drained. Therefore, the cultivation of sweet potatoes took root in Kagoshima Prefecture, as they grow easily even in poor soil and are less susceptible to typhoon damage because they grow underground. There are various theories about the origin of sweet potatoes, but it is said that in 1698, Hisamoto Tanegashima, the lord of Tanegashima Island, sent an envoy to the Ryukyus to bring sweet potatoes back to Japan, and later, in 1705, Maeda Riemon, a sailor from Yamakawa, grew sweet potatoes in his fields and distributed them to his neighbors, gaining popularity and spreading throughout the Kagoshima area. It is said that the sweet potatoes were so popular that they spread throughout the whole area of Kagoshima. The sweet potatoes were also called "filial piety potatoes" because they could be harvested in large quantities and were ideal as food for the poor. Kurobuta pork, another local specialty, is also known for being raised on sweet potatoes, and sweet potato shochu, made from sweet potatoes, is a representative sake of Kagoshima Prefecture. Therefore, there are many local dishes made from sweet potatoes in Kagoshima Prefecture. One of them is "Karaimo Netabo," a rice cake dish in which steamed sweet potatoes are mixed with freshly pounded rice cake. It is sometimes called "karaimon neebo". There are various theories as to the origin of the name "Netabo," but some say it comes from "kneaded botamochi" or from "kneading and pounding" rice cakes. The other theory is that the name comes from the rice cakes that are made by kneading them.
Karukan📍 Kagoshima"Karukan" is a famous confectionery of Kagoshima Prefecture, made from "karukan flour", Japanese yams, and water, and is well known throughout the country. There are various theories about its origin, but the most popular is that it was invented by Rokubei Yashima, a confectioner from Akashi city, who was invited from Edo to study preserved foods by Nariakira Shimazu, the 11th lord of the Satsuma Domain. Despite the geographical conditions that most of the land, except for Mt. Kirishima, is on the Shirasu Plateau, which is very well drained and is frequently hit by typhoons, which can easily damage the crops that have been grown there, It is believed that "Karukan" took root because Japanese yam, the ingredient of "Karukan," grew wild on the Shirasu Plateau, and sugar was easily obtained from the Amami area and the Ryukyu Islands. But at that time, however, sugar was extremely precious, so it was not eaten by the general public, but was a "lord's confectionery" eaten mainly by feudal lords' families. It is said that it was not until the Meiji period (1868-1912) that karukan spread to the general public. "Karukan" is written "軽羹" in Chinese characters, which means "light kan (yokan). The reason for this is that when the dough is steamed, it becomes lighter than it was before steaming. In recent years, "karukan manju," a sweet bean paste wrapped in "karukan" dough, has become common, and is a popular souvenir for tourists from outside the prefecture.
Kasha Mochi📍 Kagoshima"Kasha Mochi" is a rice cake made with "yomogi (a kind of Japanese mugwort) " produced in the Amami region. "Kasha" refers to the leaves of the "kumatake orchid", which are used to wrap the rice cake, hence the name "Kasha Mochi". It is also called "Futtsu Mochi," "fuchi Mochi," "Futsimuchi," or "Fuchidaku". In the Amami region, "yomogi (mugwort) " is often harvested and has long been used as a medicinal herb that can be boiled and eaten, or used to remove odors due to its disinfectant effect. "Kumatake orchid" is also a member of the ginger family and is said to be effective in sterilizing and repelling insects. It grows wild throughout the Amami region, and in addition to "Kasha Mochi," it is also used to wrap rice balls. It is a confectionary made from mugwort, brown sugar, and "kumatake orchid" leaves, all of which are ingredients with high efficacy that can be found close at hand. In the Amami region, the rice cake sticks to the "kumatake orchid" leaves, and the synergistic effect of the ingredients enhances the flavor, which is why it is sometimes likened to a good partner being "like a rice cake and a kasha".
Keihan (Chicken rice)📍 Kagoshima“Keihan (Chicken rice)" is a typical local dish of the Amami region. It consists of shredded chicken meat, dried shiitake mushrooms, thin strips of egg, papaya preserved in miso and mandarin orange peel on white rice, which is served with chicken stock soup. It is said to have originated in the Amami Islands, which were once under the control of the Satsuma domain, and was created to soften the intimidating attitude of officials coming from the Kagoshima mainland. The officials were treated to "Keihan (chicken rice)", which was made with all the ingredients of chicken, an extremely valuable food at the time. Then, it was not yet customary to pour soup over the food, and it was eaten in the style of cooked chicken rice. Since the beginning of the Showa period (1926-1989), the arrangement of adding chicken soup over it became popular, and it is now a common practice.
Kibinagono-sashimi (Kibinago sashimi)📍 KagoshimaKagoshima 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.
Kokutou（Black sugar）📍 KagoshimaBrown sugar" is sugar made by cutting sugarcane into small pieces and boiling down the juice squeezed out by a press. It is known as a specialty of the Amami region and Okinawa Prefecture. The Amami Islands are said to have been under the rule of the Ryukyu Kingdom until the 16th century, then under the Satsuma Domain in the Edo period (1603-1868), and then under the rule of the U.S. after the war. The area has been influenced by the history of brown sugar, which was a very high quality foodstuff. During the period when the island belonged to the Satsuma clan, annual tribute was paid in brown sugar, which was very expensive at the time, instead of rice, and the Satsuma clan had a monopoly on brown sugar. The Satsuma clan monopolized the production of brown sugar, and the islanders were forced to give priority to the production of brown sugar, creating a harsh situation called "brown sugar hell" in which they were unable to produce enough food for their daily needs. In addition, after the war, large sugar factories were built in order to focus on domestic sugar production, and the traditional culture of brown sugar production in the Amami region was in danger of dying out. Thus, the production of brown sugar in the Amami region has been tossed about with the times, but it has taken strong root as a sweetener that supports the food culture of the Amami Islands and the Kagoshima mainland from the bottom up. Because brown sugar contains a lot of nectar, it tends to clump together, and most of the brown sugar sold in general is in the form of crushed blocks. Because of its deep, caramel-like flavor, brown sugar is not as versatile as white sugar, but it is widely used in dishes that take advantage of its flavor.
Miki📍 KagoshimaMiki" is a lactic acid fermented beverage made from rice, sweet potatoes and sugar, and is drunk in Okinawa Prefecture as well as in the Amami area. In Okinawa Prefecture, barley is used instead of sweet potatoes. The word "miki" is written "kamishu," and is said to have its origins in a mouthful of sake that was offered to the gods during festivals. Kuchibi-zake was made by mixing two or three bites of rice in the mouth of a young woman. There is a description of miki in a book titled "Minamishima Zogawa" written by Nagoya Sagenta, a samurai of the Satsuma clan at the end of the Edo period, which suggests that miki was already being made and drunk at that time. The book also mentions the method of making "miki" today, which involves boiling rice and grating sweet potatoes.
Mizuika no madajiru📍 KagoshimaThe giant cuttlefish is another name for the bluefin squid, which is a relatively large squid with a body length of 40 centimeters. Because of its translucent appearance, it is often called "mizu-ika" in Kagoshima Prefecture. The Nansei Islands, to which the southern part of the Kagoshima mainland and the Amami Islands belong, are the main fishing grounds in Japan. Eging is a typical squid fishing technique, coined by combining the English progressive form of "ing" with "egi," and is said to have originated on Amami Oshima Island. It is said that the method was introduced to the Satsuma clan via Tanegashima Island in the mid-Edo period (1603-1868), indicating that squid fishing has been popular in the Amami area since ancient times. Even today, squid fishing is possible throughout the year, and anglers come from outside the prefecture to fish for squid. A typical Amami local dish using squid is "mada-jiru" (squid soup). Mada" means "ink bag," and it has long been believed to lower blood pressure and nervousness in the Amami region, and many people used to buy it as a medicine. Drinking miso soup with squid meat and sumi ink is unique to the Amami region, and "mada soup with squid" is popular among many people because of its mild sweetness and richness.
Papaya Pickles📍 Kagoshima“Papaya Pickles” are made by pickling young papaya fruit in salt, followed by additional pickling in miso paste or soy sauce, and are popular as a type of pickled vegetable that can be made easily at home. These pickles are eaten in Okinawa Prefecture as well as the Amami Region. In additional to being a condiment which always accompanies the dish “chicken rice” known nationwide, the dish is highly versatile and can be served as an accompaniment for tea. Papayas are relatively new to the Amami region, and it is said that they were introduced from Okinawa after the Second World War when the Amami archipelago was under the administration of the United States. The climate of the Amami region, which is warm throughout the year, is well-suited for papaya cultivation, and because of the fruit's strong ability to propagate and ease of cultivation, it spread rapidly and played a role in supporting the region during the period of post-war food shortages. It was against this background that the people of the Amami Region devised many delicious ways to eat papayas, and it is thought that this how “Papaya Pickles” appeared. In both the Amami Region and in Okinawa Prefecture, ripe papayas with yellow skin are often eaten as a fruit, but more often than not, the still-green colored unripe fruit is used as a vegetable.
Sake Zushi (Sushi made with Seasonal Ingredients and Local Sake)📍 Kagoshima"Sake zushi" was first said to be made during the Edo period when the Shimazu clan ruled the Satsuma Domain. It is said that the dish was made with leftover food and sake after cherry blossom viewing parties. A feudal lord of the clan put the leftovers in a sushi bucket and the following day, the ingredients were fermented and smelled delicious. The dish is similar to "oshizushi" (=pressed sushi) and is made with seasonal ingredients from the sea or mountains. The ingredients are sprinkled with sake and left to ferment for about half a day. Locally brewed sake "akumochizake" (=sake with ash) is used to make "sake zushi." "Akumochizake" (=sake with ash) is made by adding lye to the mash in the process of making sake and then squeezing it out. The name "akumochizake" comes from the fact that the sake is made to last longer with lye because this process enhances its shelf life. In Kagoshima Prefecture, this sake is used in place of mirin (=sweet rice wine) and is also enjoyed as "otoso" (=spiced medicinal sake served during New Year's). Kagoshima prefecture has a warm climate and because of this, the production of refined sake was not suitable. Instead, "akumochizake" (=sake with ash) was produced in large amounts. "Akumochizake" (=sake with ash) is made without being heated and so it is full of amino acids, organic acids, and minerals, which makes the "sake zushi" flavorful.
Sangon📍 KagoshimaWhen you think of Japanese New Year's dishes, osechi or zoni may come to mind but in the Amami island region, “sangon” is eaten instead. The name comes from the three dishes that are served: a rice cake soup served in a lacquered red bowl, sashimi, and chicken or pork soup served in a black bowl. The red bowl, sashimi, and black bowl are eaten in this order, and a cup of shochu is passed around all family members to sip in between each meal. Saigo Takamori, a samurai, fled to Amami Oshima after gaining the attention of the shogunate during the Great Ansei Incident. During his stay, he married Aikana, the daughter of the most prominent family in Oshima and celebrated with “sangon”. Originally, “sangon” was a type of Japanese cuisine invented during the Muromachi period and became more refined during the Edo period. However, today it is only served at special occasions such as weddings and funerals, and is not well known among the younger generation. Despite this, eating sangon is an event deeply rooted in New Year's tradition in the Amami islands.
Satsuma Jiru📍 Kagoshima“Satsuma Jiru" is a miso soup with a lot of ingredients including chicken. “Satsuma” is present-day Kagoshima Prefecture. According to the "Satsuma Kyudenshu" (the old biography of Kagoshima), the tradition of eating chicken by boiling it is said to have existed since old times. In Kagoshima Prefecture, since the Edo period (1603 - 1867), samurai of the Satsuma used to hold cockfighting competitions in order to raise their morale. They wrung the neck of the defeated chicken and cooked it with vegetables, which is said to be the beginning of “Satsuma Jiru”. Even after cockfighting was banned, people let chickens range free in every household, and the chickens were cooked and eaten when guests were present or for celebrations. Kagoshima Prefecture has been breeding chickens to this day. Satsuma Wakashamo, Satsuma Jidori and Kuro Satsuma-dori, which are representative of the prefecture, are branded as "Kagoshima Jidori (local chicken)". It is a breed of Satsuma-dori, and popular as a brand name chicken for its elasticity, sweetness, and color. Satsuma-dori were raised for cockfighting during the Edo period, but nowadays they are raised only for ornamental purposes. Because of this, various chicken dishes such as “chicken sashimi”, “chicken rice”, “stewed dishes”, and “yakitori” (grilled chicken) are popular in Kagoshima Prefecture as well as “Satsuma Jiru”.
Satsuma Shrimp Zoni📍 Kagoshima“Zoni” is unique in its ingredients in each region of Japan. The ingredients and taste of the soup stock, the ingredients that go into it, and the shape of the rice cake vary from region to region. The custom of eating zoni on the first three days of the New Year started during the Muromachi period (1336-1573), when zoni was served to the samurai family as a festive meal, and then it spread to the common people. In Kagoshima Prefecture, there are some differences between regions, but in the Satsuma area, they are known for "Satsuma Shrimp Zoni," which is a dish with shrimps so big they stick out of the bowl. It is said that “Satsuma Shrimp Zoni” was made because the Shimazu family, the lords of the Satsuma domain, ate "Shrimp Zoni" and it spread to the common people as well. Shrimp fishing has been popular in the waters off Izumi in Kagoshima Prefecture for a long time. The traditional method of catching shrimp, called "ketautase boat," was used, and they were dried over a charcoal fire to make grilled shrimp and presented to the Shimazu family. Even today, grilled shrimp can be seen hanging in front of the eaves of a dried fish shop at the end of the year, which is a winter tradition in Kagoshima Prefecture.
Satsuma Sumoji📍 KagoshimaIn Kagoshima Prefecture, “chirashi-zushi” (scattered sushi) is called “sumoji”, a word which comes from the language of former court ladies. The sushi of Kagoshima Prefecture include “sake-zushi” and “satsuma sumoji”. While “sake-zushi” is a sumptuous dish made with ingredients from both the sea and the mountains which was mainly eaten by feudal lords and high-ranking warriors, “satsuma sumoji” is made using seasonal ingredients that could be found close at hand. As such, it was a popular sushi for the common people that was made without using expensive ingredients. However, because it is a dish used for celebratory occasions, it is colorfully prepared with about 10 different ingredients. Although it is a type of “chirashi-zushi” or “bara-zushi”, one of the characteristics of Kagoshima Prefecture's “satsuma sumoji” is its use of local sake. This local sake is called “kurozake” or “akumochizake”. It is made by adding lye to the mash and squeezing it out during the brewing process. In Kagoshima Prefecture, it is used in place of mirin and also drunk as “otoso” New Year's sake. The production of this local sake flourished because, in the past, Kagoshima Prefecture's warm climate was unsuitable for the production of ordinary sake. Because it is made without being heated, it is rich in amino acids, organic acids, and minerals, none of which are destroyed during the brewing process. It is also said to bring out the flavor of food. “Sake-zushi” is fermented using this local sake, while “satsuma sumoji” is made by dipping your hands in the local sake and vigorously using them to mix the ingredients and the rice.
Satsuma-age📍 KagoshimaSatsuma-age (薩摩揚げ) is a fried fishcake originating from Kagoshima, Japan. Surimi and flour are mixed to make a compact paste that is solidified through frying. It is a specialty of the Satsuma region. It is known by a variety of regional names throughout Japan.
Shirokuma📍 KagoshimaShirokuma is a frozen dessert known throughout Japan which is made by pouring condensed milk over shaved ice and topping it with various colorful toppings such as cherries, raisins, mikan, pineapple, adzuki beans, agar-agar jelly, etc. Shirokuma is said to have originated in a long-running restaurant founded in 1945-1955. At the start, it was a simple dish of shaved ice with white or red sugar syrup poured over it. Having been inspired by the delicious combination of milk and strawberries, they tried adding condensed milk, only to find that this time it was too sweet. After making repeated improvements, they finally found a refreshing taste using condensed-milk-flavored syrup. They also added angelica, cherries, and raisins as toppings to give it more color and realized that, when viewed from above, it looked just like a white bear, thus giving the dish its name of Shirokuma (White Bear). Back then, your usual shaved ice would be around 20 yen, but in contrast, Shirokuma was priced at an expensive 50 yen, making it a shaved ice yearned after by the masses. You could say that it was a dish symbolizing how, now that the post-war food scarcity had died down, people were finally allowed to desire extravagant food again.
Tonkotsu (Simmered Spare Rib)📍 Kagoshima‘Tonkotsu' is a local dish simmered roasted spare rib with ‘shochu' distilled spirit after grilled, with konjac (yam cake), daikon radish or other vegetables, miso and brown sugar. The origin of this dish is an outdoor food prepared during hunting or war by samurais in Satsuma area (current Kagoshima Prefecture), and it is said that Saigo Takamori, famous Japanese samurai in Kagoshima during the end of Edo Era, loved the dish. Kagoshima Prefecture is famous for ‘Kurobuta' (Berkshire), which is originated pigs transferred from Ryukyu area (current Okinawa Prefecture) by Shimazu Iehisa, the 18th head of Satsuma Domain. It was improved by crossbreeding with England Berkshire. There was a period to increase breeding fast-growing pigs and to decrease Berkshire breeding, but the current ‘Kagoshima Kurobuta' (Kagoshima Berkshire) brand is established by promoting Berkshire pork, which is tender and rich in flavor. In addition, producing ‘mugi-miso' (barley miso) is flourishing thanks to its mild weather. Barley miso from Kagoshima Prefecture is sweet due to high amount of ‘koji' (malted rice) and less salt. Since many local ingredients from Kagoshima Prefecture, like pork, barley miso, brown sugar and potato ‘shochu' are used to prepare ‘Tonkotsu', it has been popular as a representative local food in Kagoshima Prefecture.
Torisashi (Chicken Sashimi)📍 KagoshimaIn Kagoshima Prefecture, there is a record that since the Edo period, Satsuma Samurais actively held cockfights to raise the morale of the warriors, and the roosters that lost in such fights were shaved and eaten on the spot. Even after cockfighting was banned, each household kept poultries, which were clucked, cooked, and eaten when guests arrived or for celebrations. Thus, in Kagoshima prefecture, dishes using chicken have long been familiar. It is thought that "Torisashi," in which chicken is eaten as “Sashimi”, took root as part of this trend. Chicken raising is still active in Kagoshima prefecture, and the "Satsuma Jidori"(=homebred chicken) is named one of Japan's three great chickens, along with the "Hinai Jidori" of Akita prefecture and the "Nagoya Kochin" of Aichi prefecture. The "Satsuma Jidori" originated from the "Satsuma Dori", which was bred for cockfighting during the Edo period and is now bred only for ornamental purposes. The meat has very good elasticity, sweetness, and coloring, and is popular as a brand chicken. In addition to "Satsuma Jidori", there are other branded chickens based on "Satsuma Dori", such as "Satsuma Wakashamo" and "Kuro Satsuma Dori". In addition to "Torisashi" (=chicken sashimi), Kagoshima prefecture is familiar with a variety of chicken dishes such as "Satsuma Jiru (=soup)," "chicken rice," "stewed dishes," and "Yakitori" (=grilled chiken).
Tsukeage📍 Kagoshima"Tsukeage" is called "Satsumaage", "Tempura", or "Fried kamaboko” in other prefectures. The history of “Tsukeage” dates back to the Edo period (1603 - 1867), when Shimazu Nariakira, the 28th head of the Satsuma domain, took a cue from the Kishu-hanpen and kamaboko (steamed fish paste) that had been passed down through the generations in other domains and deep fried them to make them more suitable for the hot and humid climate of Kagoshima Prefecture. There is another theory that the name of the Ryukyu dish "chikiagi" (fried kamaboko) corrupted to "Tsukeage". “Tsukeage” is made by mixing fish paste, tofu and Kagoshima's local sake, and frying them in oil. The most common fish ingredients are mainly horse mackerel, mackerel and flying fish. Lizardfish, pike conger, and white croaker are also used for high-quality products. "Tsukeage” of Kagoshima Prefecture is characterized by the sweetness of the sugar. The local sake used for "Tsukeage" is also used for "Sake-zushi", a local cuisine in Kagoshima Prefecture. Lye is added to the refined sake from the process of making sake and then squeezed out. It is also called "Kuroki” (black sake) or "akumochizake" and is used as a substitute for mirin or drunk as a New Year's spiced sake. In the past, Kagoshima Prefecture's mild climate made it unsuitable for the production of traditional sake, but instead the production of Kuroki (akumochizake) became more popular. Since it is not cooked, it remains rich in amino acids and brings out the flavor of the fish in "Tsukeage".
keihan rice📍 KagoshimaKeihan is a local dish of the Amami Islands, Kagoshima Prefecture in the south of Japan. It is generally cooked with chicken, and although the exact recipe can vary, it often includes ingredients such as egg, pickles, dried shiitake, orange peel, nori, soup stock and sake. It is a popular meal in Kagoshima Prefecture, and a standard school lunch menu.