Kagoshima

  • Karukan

    Mochi-textured Japanese confection steamed with yam and rice flour.

    Born in Satsuma Domain in late Edo period. Karukan manju sandwiching azuki paste in white steamed dough is standard souvenir with refined sweetness. No preservatives so shelf life about 1 week.

  • Satsuma Kiriko

    Color-overlay cut glass reviving late Edo glasswork.

    Boldly cut thick colored glass with light refraction creating characteristic blur. Expensive but popular for commemorative gifts and wedding celebrations. Production demonstrations at Sengan-en workshop.

  • Sweet Potato (Beni-haruka, Silk Sweet)

    Sweet Satsuma potato boasting nationwide leading cultivation area.

    Introduced from Ryukyu in 17th century with improved cultivation advancing on Shirasu plateau volcanic ash soil. Wide processing uses including shochu, confections, sweets, with recent low-temperature aged baked sweet potatoes featuring moist texture popular on social media. Export volume increasing annually.

  • Kagoshima Tea

    Fragrant green tea boasting second-highest nationwide production.

    Southern Satsuma warm climate enables early new tea shipments starting early April. Deep-steaming method creates dark water color with mellow sweetness. Chiran tea tourism overlooking tea fields also held.

  • Kagoshima Kuroushi Beef

    Marbled wagyu beef awarded top honors at Wagyu Olympics.

    Raised in Kagoshima warm climate incorporating sweet potato feed with very high A5 meat grade ratio. Won overall championship at 2017 National Wagyu Ability Exhibition boosting brand power. Melting fat sweetness can be enjoyed in steak or shabu-shabu.