Keihan is a representative local dish of the Amami region in Kagoshima. It consists of shredded chicken, dried shiitake mushrooms, kinshi tamago (thinly sliced omelet), miso-pickled papaya, and mikan (mandarin orange) peel served over white rice, with chicken bone broth poured over the top.

During the Edo period, when the Amami Islands were under the control of the Satsuma Domain, keihan was used to welcome government officials from mainland Kagoshima. At the time, chicken was a rare and valuable ingredient, and the dish was originally made as a type of takikomi gohan (seasoned rice cooked with ingredients), without broth. In the Showa era, the custom of pouring chicken broth over the rice became widespread, and this style is now the standard.

Keihan offers a concentrated umami from chicken and is enjoyed year-round both at home and in specialty restaurants.

Satsuma sumoji is a traditional dish from Kagoshima Prefecture, where chirashi sushi (scattered sushi) is referred to as “sumoji,” a term derived from the elegant court language once used by women in the imperial palace. Kagoshima’s sushi includes two main types: sake zushi and satsuma sumoji. While sakezushi was a luxurious dish enjoyed by feudal lords and upper-class samurai, made with generous amounts of seafood and mountain vegetables, satsuma sumoji was a more modest version prepared with familiar seasonal ingredients and cherished by the general public.

As a celebratory dish, it is typically made with around ten colorful ingredients and features local sake. This sake is produced by adding ash water to moromi (fermenting mash) during the brewing process, then pressing it. It has long been used as a substitute for mirin or as otoso, a traditional New Year’s drink. Due to Kagoshima’s warm climate, conventional sake brewing was historically unsuitable, leading to the development of this unique local sake. Because it is never heated, it retains high levels of amino acids, organic acids, and minerals, which are said to enhance the umami of dishes.

Sake zushi is fermented using this sake, whereas satsuma sumoji is made by dipping hands into the sake and mixing the rice and ingredients vigorously by hand. Traditionally eaten during spring events, it remains an essential dish for festive occasions such as Hinamatsuri (Girls’ Day), graduation ceremonies, and school entrance celebrations. With its vibrant presentation and the rich umami of local sake, satsuma sumoji continues to be a beloved seasonal dish in Kagoshima.

Kibinago (blue sprat, Spratelloides gracilis) silver striped round herring is locally harvested. Locally it is called the sea nymph of blue waves in the Nankai Southern Seas. The small fish, only about 10 cm in length, is easily recognized for its silver stripe running down its length. Kibinago is relished as it can be prepared many different ways including sumiso a vinegared miso sauce and sashimi, shioyaki – salted and grilled, nitsuke – simmered in a broth, agemono – deep-fried, shirumono – soups, and more. Perhaps the most famous is kikka tsukuri a sashimi presentation where the kibinago sashimi is artistically displayed so that it resembles a chrysanthemum flower. In the cities of Makurazaki and Tanegashima the kibinago is prepared as sukiyaki with vegetables in a sweet soy sauce cooked at the table. Kibinago are said to be the most delicious when the fish are about to spawn as they swim close to the coastline from early spring until the beginning of summer.

Kibinago sashimi is served with sumiso made from umami-rich ingredients such as tamari soy sauce, a sweet rice miso, vinegar, and sugar. The umami-rich tart vinegared miso perks up the rich textured kibinago sashimi.