5 Local foods in Kagoshima | Torisashi, Satsuma-age, Kagoahim Kurobuta, Shirokuma, and Satsuma Shochu

Kagoshima Prefecture is located at the Southernmost tip of the 4 mainland islands of Japan. Kagoshima consists not only the main island, but includes additional islands, including Yakushima, Tanegashima, and Amami Oshima. Kagoshima takes advantage of its mild climate, livestock, sweet potato, Kurobuta, and Jidori, thrive in Kagoshima.

Table of Contents

1 Enjoy the taste of chicken directly! “Torisashi”
2 Sweet seasoning is the standard in Kagoshima “Satsumaage”
3 Kagoshima’s Walking Vegetable!? “Kagoshima Kurobuta”
4 Secret milk syrup melts in your mouth “Shirokuma”
5 A brand sake produced in Kagoshima “Satsuma Shochu”

Enjoy the taste of chicken directly! “Torisashi”

Kagoshima is home to one of Japan’s three great chickens called “Satsuma Jidori”. The popularity started in the Edo period, as the Satsuma Samurai held cockfights. The chickens that lost in the cockfight were eaten. Even after a cockfighting ban, many families kept the chickens, popularizing the Satsuma Jidori even further.
Torisashi, is made from chicken meat intended to be eaten like sashimi. Thin slices of chicken are seared and served with soy sauce, garlic, and aojiso.

Sweet seasoning is the standard in Kagoshima “Satsumaage”

“Satsuma-age” is fish paste seasoned with local Kagoshima sake and deep-fried. In Kagoshima, it is often called “Tsuke-age”. It is said that Nariakira Shimazu, a feudal lord active in the Edo period, took a hint from hanpen and kamaboko, and created this dish to make effective use of locally caught fish. It’s a popular sweet side dish or snack. There has been an increase in variety, adding not only fish paste, but burdock root, squid, and other ingredients.

Kagoshima’s Walking Vegetable!? “Kagoshima Kurobuta”

“Kagoshima Kurobuta” originated when the Ryukyu Kingdom of Okinawa began trading Kurobuta about 400 years ago. During the Meiji era, Kurobuta pigs were cross bred with British Berkshires to improve the breed. As a result, it became more delicious. In order to be certified, there are requirements to the pig’s diet and number of days raised. One of the most unique requirements, is the pigs must be fed a diet of sweet potatoes for 60 days or more. The meat has a refreshing flavor, making it suitable for pork cutlets and shabu-shabu.

Secret milk syrup melts in your mouth “Shirokuma”

“Shirokuma” is a sweet made by pouring condensed milk over finely shaved ice and topping off with cherries, oranges, pineapple, azuki beans, and more. It was named Shirokuma (white bear) because it resembles a bear when viewed from above.
Shirokuma originated in the 1930s when shaved ice topped with condensed milk was sold and became popular in the late 1940s when it was served in coffee shops in Kagoshima. Today, it is one of the most popular local sweets in Japan. It can also be ordered and enjoyed at home.

A brand sake produced in Kagoshima “Satsuma Shochu”

Satsuma Shochu is a potato shochu made entirely within the prefecture, from sweet potato production, to distillation and bottling. The taste of shochu varies by the brewery. However, its usually characterized by its strong flavor and sharp sweet potato taste.
The distillation technique was introduced from Thailand around the 16th century. First made with rice, the 18th century brough forth a shochu made with sweet potatoes. With production of potatoes in Kagoshima, the potato shochu followed in. The recommended way to drink shochu depends on the brand, but extends to on the rocks, with water, or soda. Try different ways to drink shochu and enjoy the differences.