Published On: Tue, Nov 4th, 2014
Food | By Dion

Kagoshima Food Guide (Satsuma Cuisine)

If you’re interested in visiting Kagoshima, then you should read this Kagoshima food guide. Kagoshima’s cuisine is known as Satsuma cuisine as well, which is the previous name of the prefecture. Since Kagoshima is located at isolated location, which is at southern end of Kyushu, the cuisine has become distinctive as well. Food enthusiasts who have tried both Satsuma and Okinawa cuisine probably notice the similarity. This is not a surprise given to the fact that Okinawa was ruled by Satsuma for several hundred years in the past.  A large variety of eateries can easily be found in Kagoshima’s downtown areas such as along the Gourmet Street or Gourmet-dori.

Kagoshima Food Guide

 

Photo kagoshima-kankou.com

Kibinago and Satsumaage

Not only known as one among the most popular dishes in Kagoshima, satsumaage is also well known nationwide. The dish mainly includes deep fried minced fish paste. The paste could be made from different type of fish, yet people in Kagoshima usually use mackerel, sardines or bonito. Vegetables and pickled ginger are also used in smaller quantities to add the paste a little more flavor. Beside satsumaage, there’s another popular Kagoshima dish called kinibago. Kinibago is a little herring fish which is normally served as sashimi accompanied by vinegared soybean paste.

 

Kibinago

Kibinago

Satsumaage

Satsumaage

Torisashi and Tonkotsu    

These two dishes are always mentioned in Kagoshima food guide. Torisashi means raw chicken in Japanese. You might be familiar with the “sashi” in the torisashi of sashimi, which is finely sliced uncooked seafood. In other words, the chicken needs to be served especially fresh. The bird’s heart and meat are often served together. The dish is commonly eaten by dipping it in soy sauce and ground ginger. Tonkotsu is a pork stew made with miso and served with vegetables, like konyaku and daikon. They cooked the pork very slowly so it gets quite soft that the bones could be eaten as well. A considerable quantity of shochu also added into the broth, which gives the tonkotsu a faintly sweet flavor along with its savory tang of the miso and meat.

 

Tonkotsu ramen

Tonkotsu ramen

Torisashi

Torisashi

Kurobuta and Kuroushi 

Kurobuta means black pork while kuroushi means black beef. These names are made not because of the meat color, yet from the animal’s skin color. The kurobuta are actually Berkshire porks that were initially imported into Kagoshima around four hundred years ago. As for kuroushi were actually bred in Kagoshima. Many eateries in Kagoshima notably advertise either the kuroushi or kurobuta as one among their dishes. Kurobuta oftentimes enjoyed as tonkatsu, which is breaded and deep fried pork cutlets or as shabu-shabu, which is a hot pot with vegetables and finely sliced meat. As for kuroushi, it oftentimes is eaten as conventional western steak.

Kurobuta

Kurobuta

Last but not least, there’s also Satsuma Shochu. Shochu is distilled, clear liquor with about 25% of alcohol content. This beverage is quite popular across the country, yet particularly famous in Kyushu Shochu is quite a unique beverage since it is made of local Kagoshima’s sweet potatoes.  Many dining places in Kagoshima most likely offer satsuma shochu on their menus. This beverage can be enjoyed with ice, mixed in hot water or just enjoyed straight. Shochu is used in cooking some of Japanese dishes as well. Here is the complete Kagoshima food guide you can use as basic information.

Satsuma Shochu

Satsuma Shochu

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