Kagoshima Food Guide


Kagoshima has a distinct local cuisine due to its location at the southernmost end of Kyushu, with some influence from Okinawa. Satsuma is the old name for Kagoshima prefecture, which is how the signature local dish, satsumaage, or a fried fish cake, got its name. Various fillings go into the fish cake, from carrots to peas, scallops and prawns.
Image source: https://zh.wikipedia.org/wiki/%E8%96%A9%E6%91%A9%E7%82%B8%E9%AD%9A%E9%A4%85

Chicken sashimi, or torisashi, is a local delicacy that is not easily available in other prefectures. Here you can eat free range chicken at its freshest, and not just the chicken flesh, but chicken liver and heart are also eaten raw here. The sashimi is eaten with soy sauce and ginger or garlic.
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The kibinago, or small herring, is another local specialty that is usually eaten raw. The small fish is filleted and served spread around like a fan on a plate.
Image source: https://commons.wikimedia.org/wiki/File:Kibinago_sashimi_by_jetalone_in_Kagoshima.jpg

Black pork and black beef is also a Kagoshima specialty, and the tasty and free range pigs and cattle are served up in shabu shabu hot pot, or as deep fried cutlets. The black haired wagyu is also served in yakiniku or steaks. 
Image source: https://en.wikipedia.org/wiki/Wagyu

For dessert, try the satsuma sweet potatoes, known for their sweetness. These potatoes are used in various desserts, from pies to cakes, soft creams and rice cakes. 

Last, but not least, do try the many types of shochu or distilled liquor available here. Made from sweet potatoes or barley, the liquor has an alcohol content of around 25% and is the popular choice of drink with the locals, taken on the rocks, with hot water or a spritzer. 


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