Kagoshima food: Pork from black pigs is good, cooked into pork cutlet or shabu-shabu. Deep-fried minced fish meat called Satuma-age is a local specialty, too. And you should try kibinago (silver-stripe round herring) sashimi. Kagoshima people eat these with local shouchu (alcohol spirits).
Black Pork
Black pork. Berkshire species was imported to Kagoshima in the 19th century. The pigs with black body except nose, paws and the tip of tail came to be called Kuro (black) Buta (pork). The fattening period is twice longer than any other pork. Top-brand pork. Tonkatsu Pork Cutlet or Syabusyabu is the best way to eat this pork.
Satsuma Age
It is a deep-fry dish of fish cake with tips of Tofu and vegetables. In Kagoshima, it is called “Tsukeage.” Fish used for Satsuma Age include sardine, house mackerel, mackerel, and flying fish. Vegetables are carrot, burdock, sweet potato and others. Sugar is added to be a bit sweet.
Kibinago
Kibinago is a small silvery fish with stripes. It is served as sashimi or tempura. Kibinago goes bad so quickly that it should be fresh from the sea to be eaten. To taste this fish, you should go to Kagoshima.
Kagoshima Ramen
Kagoshima Ramen is characteristic in its soup. Although Kagoshima is a part of Kyushu, the soup is made mainly from chicken. Pork bone may be used for the soup, too. The noodles are straight but without Kansuim, lye water, which is used for ramen noodles to make it sticky. So, they taste like udon noodles. Cha-shu is often made of Black pork. And the ramen dish is always served with pickles.
Keihan
This is a Yakushima specialty food, but it is eaten throughout Kagoshima. On the rice, chicken, shiitake mushroom, egg, and others are placed, and the chicken broth is poured on them before eating.
Syouchu Spirits
It is Japanese alcohol distilled spirit. It is made of rice, wheat, sweet potatoes or others. According to Alcohol Regulations, there are two kinds of shouchu, Otu type and Kou type. Less than 45 percent of alcohol rate after a single distillation is Otu and after multiple distillations, less than 36 percent is Kou. It is drunk on the rocks or with water, hot or cold. Or, it is often drunk with soda or juice, which makes it easier to drink. Kagoshima is well known for its shouchu made from sweet potatoes.
In Kagoshima, the Japanese word “Sake” means Shochu, not Japanese wine. Everyone who comes to Kagoshima and orders Sake at a restaurant is totally surprised that Shochu is served.
Shirokuma
It means “Polar bear.” Actually, it is shaved ice in the face of a polar bear. Milk, fruits, black beans and others are used to form the face.
Jambo Yaki
This is Sengan Garden specialty Japanese sweet. It is one-bite size rice cake with sweet sauce, two short bamboos skewered. The look could associate us with skewers stuck into. This looks like a samurai with two swords stuck on the waist and this style was called “jumbo” in Satsuma dialect.
Karukan
This is a Kagoshima specialty sweet. It is manju, steamed bun, made from Japanese yam. The texture is soft and fluffy, and the taste is preferably sweet. Some have azuki, sweet bean paste, inside and others not.
Foods with Black in the Name
Kagoshima people like to add black to the name of the foods. Black beef, black pork, black vinegar, black malt, black sugar, black Satsuma chicken, black tuna, black garlic…