What is
Kagoshima?

Kagoshima is a Japanese dish that highlights the culinary traditions of Kagoshima Prefecture, often featuring rich flavors and fresh regional ingredients. The dish is known for its use of Satsuma, a type of sweet potato, as well as other local ingredients such as pork and seafood.

Origins & History

Kagoshima Prefecture is located in the southern part of Japan, known for its volcanic activity and fertile land. This area has a long history of agriculture and seafood production, which is reflected in its culinary offerings. Traditional Kagoshima cuisine emphasizes bold flavors and the use of local produce.

Taste & Texture

The taste of Kagoshima dishes is often rich and savory, featuring a combination of sweetness from ingredients like sweet potatoes, saltiness from seasonings and meats, and umami from the seafood used in many recipes.

Ingredients

Satsuma (Sweet Potato)

A locally grown sweet potato that is popular for its sweetness and creamy texture.

Kurobuta (Berkshire Pork)

A type of high-quality pork known for its rich flavor and tenderness, often used in various Kagoshima dishes.

Seafood

Fresh fish and shellfish sourced from the Kagoshima waters, known for their quality and flavor.

Soy Sauce

A staple seasoning in Japanese cuisine, adding depth and seasoning to many Kagoshima dishes.

Miso

A fermented soybean paste that is often used to enhance the flavors of soups and marinades.

This item may contain the following allergens:

Pork

Shellfish