Kagoshima food: Pork from black pigs is excellent, cooked into pork cutlets or shabu-shabu. Deep-fried minced fish meat, called Satsuma-age, is also a local specialty. And you should try kibinago (silver-stripe round herring) sashimi. Kagoshima people eat these with local shochu (a distilled spirit).
Black Pork
Black pork. The Berkshire breed was imported to Kagoshima in the 19th century. These pigs, which are black except for their snouts, hooves, and the tips of their tails, came to be called Kurobuta (Black Pork). The fattening period is twice as longas that for other pigs, making it a top-brand pork. The best ways to enjoy this pork are as tonkatsu (pork cutlet) or shabu-shabu.
Satsuma Age
It is a deep-fried dish of fish cake with tofu and vegetables. In Kagoshima, it is called “Tsukeage.” The fish used for Satsuma-age include sardine, horse mackerel, mackerel, and flying fish. The vegetables used are carrot, burdock, sweet potato, and others. A bit of sugar is added, making it slightly sweet.
Kibinago
Kibinago is a small, silvery fish with blue stripes. It is typically served as sashimi or tempura. This fish is extremely perishable, so it must be very fresh to be eaten. To try it at its best, you should go to Kagoshima.
Kagoshima Ramen
Kagoshima Ramen is characterized by its soup. Although Kagoshima is in Kyushu, the soup is made mainly from chicken. Pork bones may also be used in the soup. The noodles are straight but made without kansui (lye water), which is typically used in ramen noodles to make them firm and chewy. Because of this, they have a softer texture, similar to udon noodles. The cha-shu is often made from Kurobuta (black pork), and the ramen is always served with pickles.
Keihan
Although a specialty of Yakushima, this dish is eaten throughout Kagoshima. It consists of rice topped with chicken, shiitake mushrooms, egg, and other ingredients. A hot chicken broth is poured over it just before eating.
Syouchu Spirits
It is a Japanese distilled spirit. It is made from rice, wheat, sweet potatoes, or other ingredients. According to Japanese alcohol regulations, there are two main kinds of shochu: Otsu and Kou. The Otsu type has an alcohol content of less than 45% and is made by single distillation, while the Kou type has less than 36% alcohol and is made by multiple distillations. It is drunk on the rocks, or with water (either hot or cold). It is also often mixed with soda or juice, which makes it easier to drink. Kagoshima is well known for its sweet potato shochu.
In Kagoshima, the Japanese word “sake” typically refers to shochu, not sake (rice wine). Everyone who comes to Kagoshima and orders “sake” at a restaurant is surprised when shochu is served.
Shirokuma
It means “Polar bear.” It is actually shaved ice shaped like a polar bear’s face. Ingredients like milk, fruits, and black beans are used to create the face.
Jambo Yaki
This is a specialty Japanese sweet from Kagoshima. It is a one-bite-sized rice cake with a sweet sauce, skewered on two short bamboo sticks. Its appearance is reminiscent of skewered food. The overall look resembles a samurai with two swords stuck in his waist, a style that was called “jumbo” in the Satsuma dialect.
Karukan
This is a Kagoshima specialty sweet. It is a manju (a steamed bun) made from Japanese yam. The texture is soft and fluffy, and the taste is gently sweet. Some are filled with azuki (sweet bean paste), while others are not.
Foods with Black in the Name
People in Kagoshima have a tendency to prefix the names of foods with “black.” Examples include black beef, black pork, black vinegar, black malt, black sugar, black Satsuma chicken, black tuna, black garlic…