Discover dishes from Kagoshima, Japan

27/12/2018   402  5/5 trong 5 rates 
Discover dishes from Kagoshima, Japan
Kagoshima's cuisine is also known as Satsuma Cuisine after the old name of Kagoshima Prefecture. It is one of the most distinctive local cuisines because of Kagoshima's isolated location at the southern end of Kyushu.

 
  • Satsumaage

    SatsumaageSatsumaage

    Popular across the country, Satsumaage is one of the most famous dishes of Kagoshima. It mostly consists of a paste of minced fish that is then deep fried. The type of fish used in the paste can vary but is often bonito, mackerel or sardines. Some other ingredients are also included in small quantities to add a bit of flavor, such as pickled ginger and vegetables.

  • Kibinago

    KibinagoKibinago

    Kibinago is a small herring fish that is typically served raw as sashimi with a vinegared soybean paste. Sometimes called "silver sprat" in English, kibinago are about 10 centimeters long and are often used as bait for tuna.

  • Torisashi

    TorisashiTorisashi

    Torisashi is raw chicken ("tori" in Japanese). Readers may recognize the "sashi" in torisashi from sashimi (thinly sliced raw seafood). Needless to say, the chicken must be served very fresh. Both the meat of the bird and the heart are often served. The dish is usually accompanied by ground ginger and soy sauce, which is used as a dipping sauce.

  • Tonkotsu

    TonkotsuTonkotsu

    Tonkotsu is a stew made with pork and miso that is served with vegetables, such as daikon and konnyaku. The pork is cooked very slowly so that it becomes very soft and the bones can also be eaten. A large amount of shochu is added into the broth as well, which gives tonkotsu a slightly sweet flavor in addition to the savory taste of the meat and miso.

  • Kurobuta and Kuroushi

    Kurobuta and KuroushiKurobuta and Kuroushi

    Kurobuta and Kuroushi literally mean, respectively, "black pork" and "black beef". The name comes from the color of the animal's skin, not from the actual meat itself. The Kurobuta is Berkshire pork that was originally imported to Kagoshima about 400 years ago, while the Kuroushi were bred in Kagoshima. Many shops will prominently advertise either Kurobuta or Kuroushi as one of their dishes. Kurobuta is often eaten as tonkatsu (breaded, deep-fried pork cutlet, see photo) or shabu (a hot pot of thinly sliced meat and vegetables), while Kuroushi can be enjoyed as a traditional Western steak.

  • Satsuma Shochu

    Satsuma ShochuSatsuma Shochu

    Shochu is a clear, distilled liquor with an alcohol content of about 25%, that is popular across Japan, but especially in Kyushu. The shochu that is unique to Kagoshima is made from local sweet potatoes (Satsumaimo). Restaurants in Kagoshima will often have a variety of Satsuma Shochu on offer. It can be enjoyed straight, on the rocks (with ice) or mixed with hot water. Shochu is also used in cooking.

Source Japan guide

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Nhu Dang

Nhu Dang


is member from: 22/08/2018, has 525 posts

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