Cuisine of Kagoshima
Local Specialty Kagoshima
Quick-seared bonito is served as an otsukuri (selection of sashimi). Enjoy it dressed with a citrus-based sauce and grated Japanese radish flavored with pickled ume plums. The appetizer features silver-stripe round herring, which is as popular as bonito in Kagoshima. The small, silver-striped fillets are refreshing both to the eye and to the palate.
Kagoshima Japanese Black Roast Beef
Round cut of Kagoshima Japanese Black is browned on the surface and then cooked slowly. You can savor the essential flavor of the meat. It can be enjoyed with both premium Hamamishio sea salt and Japanese-style sauce.
Kakuida Black Vinegar and Onion Dressing
This dressing is based on black vinegar "Kakuida," which is matured for as long as three years.
Deep-fried Fishcake Made in Kagoshima
A savory snack for any time of the day, this fishcake is mainly made from fresh lizardfish meat and flavored with sake locally produced in Kagoshima.
Enjoy three types of fishcake: plain, with carrot, and with burdock root.
Grilled Chicken with Kagoshima Black Vinegar and Fond de Veau Sauce with a Touch of Mustard
Nicely grilled chicken is served with a topping of red onion compote and mustard-flavored Kagoshima black vinegar sauce.
Sautéed Pork Glazed with a Kagoshima "Kakuida" Black Vinegar-based Thick Dressing Served with Mashed Potatoes with Corn
The pork is glazed with a Kagoshima "Kakuida" black vinegar-based thick dressing before sautéing. It can be enjoyed without any sauce added at all.
Kagoshima "Mochibuta" Pork Cordon Bleu with Mushroom Sauce
"Satsuma mochibuta" pork is from pigs that were raised longer than average, which makes the meat sweeter and more springy. This prestigious pork loin is wrapped around uncured ham and Gruyère cheese, then breaded and pan-fried.