All about Kagoshima　-sightseeing, accommodations, shopping, gourmet, hot spring -

Kagoshima, blessed with rich nature, is said to be the treasure trove for safe and safe and healthy food ingredients.  Speaking of Kagoshima's local cuisine, one would definitely recommend dishes such as the Kibinago sashimi (raw fish), Tonkotsu (pork cartilage), Keihan (chicken rice) [pronounced as kay-han], and Satsuma-age (fried fish cake) [pronounced as sa-tsu-mah-ah-gay].  Born from the rich culture and history of Kagoshima, let us now take a look at the "Slow Food of Satsuma" (slow food means healthy food prepared using the normal food preparation methods, as opposed to unhealthy fast-food).

Kagoshima is a livestock producing region, and is famous for its [Kagoshima Black Berkshire Pork].  Soft and tender but highly flavourful, the Kagoshima Black Berkshire Pork is highly regarded throughout Japan.  

 Kagoshima is also known as the land of Shochu (Japanese distilled alcoholic beverage).  Shochu is most commonly distilled from barley, sweet potatoes, or rice, but sweet potato is most commonly used in Kagoshima. There are countless brands and varieties to be found here, including those of light flavour which barely have the taste of sweet potato, to those of thick and heavy flavour.  Please enjoy the traditional taste of Kagoshima.  

 First, let us take a look at the Kibinago shashimi (raw fish), which is usually consumed with the Su-Miso sauce. The Su-Miso sauce is made by adding vinegar (su) to fermented bean paste (miso).  The strong sour taste of the vinegar increases the cooling, refreshing feel reduces the fishy odour of the raw fish, and preps our appetite for the next dish.  

 Next, we hage the Kagoshima Black Berkshire Pork cartilage, which is essentially stewed pork.  Somehow similar to the famous Dongpo's Pork of Hangzhou, China, the Kagoshima version use pork with cartilage and stew the meat slowly over three days with sweet Miso, sugar and rice wine instead of the usual sweet-salty soy sauce.  Throughout the three days, the flame from the stove is not constantly on, but crefully controlled in accordance to the condition of the meat.  By doing so brings out the full flavour of the meat and softens the cartilage further.  After much time and effort spent on stewing the pork cartilage, the meat becomes soft and is easily separated from the cartilage with chopsticks, and even the cartilage itself is softened to the extent where it can be easily broken up with chopsticks too. With strong flavour well-infused into the meat, one can enjoy the sweet taste of this Kagoshima traditional cuisine.  

 Taking a short break from the heavy dishes, let us enjoy the "Ogojo Manjyu (Japanese bun)". Kagoshima is previously known as Satsuma, and speaking of Satsuma, one will link it to the Satsuma Imo (sweet potato), which is often synonymic to Kagoshima.  Made from Satsuma Imo, this bun is named after women, which are referred to as "Ogojo" in the local dialect.  Lightly fried Satsuma sweet potato filled with soft red bean paste and topped with sugar icing resembling hailstones, one would probably mistake this for a dessert cake.  However, once popped into the mouth, one would feel the light sweetness of the Satsuma sweet potato mixed with a sightly salty taste of the red bean paste.  This is definitely not the sweetness that is typical of desserts...a marvellous dish.  

 Another dish that is named after Satsuma would be the Satsuma-age.  Surimi (shaved fish meat) and flour is mixed to make a compact oval-shaped pasted that is fried until it becomes crispy and turns light brown.  The Satsuma-age usually has young bamboo shoot or carrot fillings.  The bamboo shoots and the shaved fish are white while the carrot gives the orange tone, and the exterior of the Satsuma-age is light brown.  When one bites into the freshly fried Satsuma-age, one can taste the sweetness of the shaved fish blended perfectly with oil.  Nevertheless, fish cakes are small and are not too oily.    

 Finally, we move on to the Roppaku Kurobuta Shabu-Shabu (Six Whites Black Berkshire Pork Hot Pot).  In order not to destroy the original flavour of the pork, it is best consumed by dipping in Ponzu (citrus-based sauce).  The name Roppaku (meaning Six Whites) comes from the colour of the Berkshire pig, which is fyully black with distinctive whites located on the wrists and the ankles the nose and the tail.  The meat, when dipped in hot water, does not produce much scum.  It does not have any meat odour, and the fatty areas are flavourful and sweet, which goes perfectly with the Ponzu citrus sauce.  The more we eat, the better our appetite becomes ~ that is the wonder of the Roppaku Kurobuta!

 Last but not least, we have the Keihan (chicken rice).  Although we would usually associate the Keihan with the Amami Oshima Island (as the latter is the place of origin), the broth of the Keihan that we will introduce today is actually made from the Ingi chicken of Minamitane Town of Tanegashima Island, So we are actually introducing the Tanegashima Keihan.  The way it is being eaten is similar to that of the Amami Keihan, where chicken broth is added to rice topped with

 chicken, omelette strips, muchrooms, ginger strips, shredded seaweeds and sesame seeds. The uniqueness of the Tanegashima Keihan lies in the Paitan (white coloured) soup, where the umami of the Ingi chicken mixes perfectly with the salt flavour of the soup, bringing out not only the salty taste but also a little sweetness. Of course, the traditional way to eat the Keihan is by topping the rice with all the ingredients (as mentioned above), but do also try the soup by itself!  Oh and of course, not forgetting the homemade pickles preserved using beer!

6-29 Higashisengoku-cho, Kagoshima-shi 〒892-0842

TEL: 099-226-0525

FAX: 099-239-1139