This page is a continuation of the following pages.
On this page, I introduce a list of local foods (chicken, vegetables) that Japanese people want to eat when sightseeing in Kagoshima, Kyushu region.
Chicken rice
- Read in Japanese: Keihan
- Original name: 鶏飯
- Category: Chicken
Keihan is a dish similar to chazuke (rice with green tea), in which shredded chicken, dried shiitake mushrooms, a thinly sliced egg, pickled vegetables, and other ingredients are placed on top of rice and served with hot chicken broth. Keihan is also popular as a school lunch menu item.
Chicken sashimi
- Read in Japanese: Torisashi
- Original name: 鳥刺し
- Category: Chicken
Torisashi is made with sashimi-grade chicken meat, the skin of which is roasted, sliced into thin strips, served with grated garlic and ginger, and dipped in a sweet soy sauce. It is served with green perilla leaves and sliced onions. It is popular among local people that it can be purchased at supermarkets.
Sweet potato tempura
- Read in Japanese: Gane
- Original name: がね
- Category: Vegetables
Kagoshima produces the largest amount of sweet potatoes in Japan. Gane is a dish made from those sweet potatoes and flour and deep fried in oil. Vegetables, chicken, and small dried fish are sometimes fried together. Gane is popular among both children and adults.
Japanese radish
- Read in Japanese: Sakurajima daikon
- Original name: 桜島大根
- Category: Vegetables
Sakurajima daikon is a traditional Kagoshima vegetable and has been recognized by the Guinness Book of Records as the heaviest daikon in the world. It is often used in oden (Japanese fish cake stew) and buri daikon (simmered yellowtail with Japanese radish), because of its characteristics such as easy soaking up the flavor when stewed, soft but not easily falling apart while cooking, and sweetness.
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