Regional food and famous sweets of Kagoshima

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Chabushi puts miso and bonito flakes in a cup, pours over very hot green tea and stirs, making the flakes both broth and filling.

Fukure-gashi steams flour, brown sugar and baking soda into a moist, airy Kagoshima country cake.

Getanha bakes a firm wheat, brown-sugar and baking-soda cake, cuts it into dark triangles and saturates them with brown-sugar syrup until moist within...

Kakaran dango steams rice-flour dough, often with mugwort or red bean, between leaves called kakaran: Smilax china.

Karukan is a white Kagoshima sweet of coarse rice flour, grated natural yam, sugar and water, aerated and steamed. Yam gives the crumb a light but...

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Sake-zushi layers cooled rice with seasoned seafood, vegetables, fish cake and egg, sprinkles Kagoshima akumochi sake, weights it and rests it for...

Kagoshima satsuma-age kneads fish paste with salt, sugar and local sake, sometimes tofu, egg, starch or vegetables, then shapes and fries it.

Satsuma-jiru is a substantial Kagoshima soup of chicken, daikon, burdock, taro, carrot, shiitake and konnyaku finished with barley miso. Despite the...

Shirokuma covers finely shaved ice with a light milk syrup and decorates it with mandarin, peach, cherry, raisins, sweet beans and other colorful...

Kagoshima tonkotsu is browned bone-in pork slowly braised with daikon, konnyaku or burdock and miso, brown sugar and shochu.

Akumaki soaks glutinous rice in food-grade wood-ash lye, wraps it long in bamboo sheath and boils it for hours until amber and cohesive.