鹿児島県·特産品
Kanpachi (Amberjack) from Kanoya
Take a thick slice of sashimi. As you put it in your mouth, the firm texture gives way to a gentle spread of elegant, fatty umami. There is no fishy odor, and the aftertaste is crisp and refreshing. Kanoya's amberjack has an exceptionally firm flesh. Kagoshima boasts the largest production of farmed amberjack in the country. In particular, Kinko Bay is a major production area, blessed with a warm climate and calm waves. In Kanoya, they are carefully raised on natural feed such as sardines, and at the time of shipment, they are 'ikejime' (brain-spiked) on board the ship to lock in maximum freshness. They are raised slowly over about a year and a half until they reach sizes exceeding 3 kilograms. This results in rich fat and firm flesh. First try it as sashimi, then try it marinated or as teriyaki. It is a flavor that makes you want to eat it again and again.
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