Specialties & Local Products of 鹿児島県

Maguro Ramen

ご当地グルメ

In a steaming bowl sits glossy marinated tuna (zuke). With one sip of the soup, the umami of tuna and soy sauce gently spreads. As the heat slightly changes the color of the marinade from raw to a translucent texture, you can enjoy the culinary delight of its changing mouthfeel. This local ramen was created in the Kagoshima port town that prospered through tuna landings. It originated in Ichikikushikino City, conceived around the year 2000 by local restaurant owners wanting to promote their town. The broth is a blend of white dashi made from bonito and kelp, simmered slowly with tuna heads, garlic, and ginger. The star of the show is the raw marinated tuna placed on top instead of traditional chashu pork. The seafood-scented soup clings perfectly to the medium-thin curly noodles. It is a luxurious bowl unique to a town of tuna.

Kushikino Tuna

特産品

A single slice of medium fatty tuna (chutoro) with meltingly tender fat. The moment it enters your mouth, it melts away, leaving only a rich umami on your tongue. The lean meat (akami) has a dense, deep flavor that makes you want to eat endless bowls of rice—Kushikino tuna is truly this powerful. Ichikikino is a port town that prospered through deep-sea tuna longline fishing. Its fleet is among the largest in Japan, chasing tuna across the Pacific, Indian, and Atlantic Oceans. It is a town of tuna fishing that has continued since the Meiji era. The caught Southern Bluefin and Bluefin tuna are flash-frozen at -60 degrees Celsius on board the ships. The freshness and umami of the catch are transported directly to the port. As sashimi, as marinade, or in a seafood bowl. Please enjoy an exquisite slice brought to you by the men of the sea.

Satsuma Town Bamboo Shoots

特産品

These thick and tender bamboo shoots from Satsuma Town truly signal the arrival of spring. Satsuma Town is home to expansive, high-quality bamboo groves, where thick and juicy bamboo shoots are harvested each spring. Freshly dug shoots have minimal astringency, offering a soft texture and a unique aroma. Whether simmered, fried in tempura, or cooked in mixed rice, they are a seasonal ingredient that brightens any spring dining table. The season is very short, which makes the flavor all the more special. Let the subtle bitterness and fragrance bring the season to your spring table. Enjoy the crisp texture along with a delicate sweetness and aroma. Please savor this limited-time seasonal delicacy delivered from the mountain town of Satsuma.

Akune Bontan (Citrus)

特産品

When you peel back the thick skin, a soft, refreshing citrus aroma rises. As you take a bite of the pale pink flesh, a subtle sweetness and slight bitterness spread through your mouth after an initial plump texture. Bontan is a large citrus fruit, sometimes as big as a child's head. Its standard Japanese name is 'Zabon,' and Akune is its specialty production area. The peel is a vibrant yellow, and the thick white pith is also used to make pickled Zabon or the famous confection Bontan Ame. Harvesting takes place from late November to around March. If left to ripen for a little while, the acidity fades and it becomes much sweeter. The best time to eat it is when the peel has softened. You can enjoy the plump flesh as is, or the thick peel candied in sugar. It is a luxurious fruit that offers two different delights in one.

Akune Gozen (Akune Set Meal)

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The 'Akune Gozen' is packed to the brim with the bounties of the Akune sea. Facing the East China Sea, Akune has been a prosperous fishing port since ancient times. Blessed with rich fishing grounds where the Kuroshio Current flows, a variety of fish are landed every season. The 'Akuna Hana-aji' (Akune Flower Horse Mackerel), known for its high fat content and elegant sweetness, is one of its most representative catches. The Akune Gozen is a local gourmet meal that luxuriously arranges seasonal seafood such as spiny lobster, sea urchin, and octopus. Served at inns and restaurants in the city, it feels as though the vitality of the fishing port has been brought directly to your table. This is a dish unique to Akune, allowing you to enjoy seasonal seafood to your heart's content. Please come and experience the extraordinary freshness and luxury that only a seaside town can offer.

Aira Black Vinegar Drink

特産品

This is an Aira black vinegar drink that has been cherished by those who care about their health. Aira City is located near a production area for barrel-aged black vinegar, which is fermented and aged over time in barrels placed outdoors, making drinks and dishes using black vinegar very popular. Characterized by the mellow acidity and richness unique to black vinegar, the drink is crafted to be easy to drink, making it an attractive choice for daily consumption. At local black vinegar restaurants, you can also enjoy lunches that make generous use of black vinegar. Its clean aftertaste pairs well with meals. Enjoy it as is, or use it in cooking. Please enjoy the deliciousness of black vinegar, nurtured by Kagoshima's traditions, through this refreshing drink.

Aira Pork Bone Stew (Tonkotsu-ni)

郷土料理

This is the sweet and savory 'Tonkotsu-ni' passed down in Aira, indispensable for celebratory occasions. Tonkotsu-ni, made by slowly stewing bone-in pork with miso and brown sugar, is a traditional Kagoshiima dish originating from outdoor meals prepared by Satsuma warriors at hunting grounds and battlefields. It is said that even the great Saigo Takamori loved it, and it boasts a long history of 300 years. In the Aira region, it has been carefully passed down as an essential dish for New Year's and celebrations. The gentle sweetness of barley miso and brown sugar creates a deep richness. The longer it is stewed, the deeper the flavor you can enjoy. Featuring tender, melt-in-your-mouth pork and a sweet and savory taste, please enjoy this celebratory flavor of Aira, which pairs perfectly with sweet potato shochu.

Isame Rice

特産品

This is the Isame rice that is even hailed as the 'most delicious rice' in Kagoshima. Isa City is a basin surrounded by mountains on all four sides. It experiences such large temperature differences between day and night—sometimes changing by nearly twenty degrees during the harvest season—that it is often called the 'Hokkaido of Kagoshima.' This significant temperature fluctuation, combined with the pure waters of the Kirishima mountain range, nurtel grains that are fluffy and sweet. The main variety, Hinohikari, is renowned for being delicious both freshly cooked and even when cooled, with a glossy finish that stimulates the appetite. It makes you realize that a single bowl of rice can be such a feast. Its chewy sweetness acts as a perfect supporting actor that enhances any side dish. Please enjoy this pride of Isa—rice polished by the nature of the basin—at your dining table every day.

Isa no Gane

郷土料理

This is "Gane," a local dish of Isa that is packed with the concentrated sweetness of sweet potatoes. In Kagoshima dialect, "gane" means crab. It earned this name because the thick-cut strips of sweet potato and vegetables coated in batter and deep-fried resemble a crab. Characterized by its sweet seasoning, it feels even sweeter than varieties from other regions because Isa uses sweet potatoes that have developed more sweetness due to the temperature differences. It is a simple delicacy born from the sweet potato culture rooted in the Shirasu plateau. The crispy texture of being freshly fried and the gentle sweetness of the potato are irresistible. Please try this snack dish that has been loved by the people of Kagoshima.

Isen Town Sugarcane

特産品

Located in the south of Tokunoshima, Isen Town is a region where sugarcane cultivation thrives. Sugarcane is the very backbone of the island's industry, and from winter to spring when the harvest season arrives, sugar factories operate at full capacity. Sunlight, bountiful rain, and mineral-rich red soil nurture sugarcane filled with sweetness. When freshly pressed juice is slowly boiled down, a deep, rich brown sugar is born. The sight of harvested sugarcane being transported to factories, with a sweet aroma drifting across the island, is a classic winter scene in Isen Town. Please taste the simple sweetness of the sugarcane that has supported the island's life and history, and the brown sugar produced from it.

Uken Citrus

特産品

Located in the west of Amami Oshima, Uken Village, overlooking Yakinai Bay, is a citrus village blessed with a warm subtropical climate. Growing on mountain slopes, the Tankan and Ponkan absorb plenty of sweetness from the strong sunlight and sea breezes. Tankan is a citrus variety believed to have been naturally created by the crossbreeding of Ponkan and orange, and Kagoshima ranks among the top in Japan for both cultivation area and production volume. Its charm lies in its convenience, as the peel can be removed by hand and the fruit can be eaten easily. With strong sweetness, mild acidity, and a wonderful aroma, the peak season is from winter to spring. The overflowing juice and gentle sweetness are true evidence of being raised in the subtropics. Please taste these juicy citrus fruits nurtured by the sun.

Keihan (Chicken Rice)

郷土料理

Keihan is the representative local cuisine of Amami Olamia. Shredded chicken, thin omelet strips, shiitake mushrooms, and pickled papaya are placed on rice, and then served with plenty of hot soup made from a whole chicken. It is said to have originated during the era of Satsuma Clan rule as a luxurious dish created to entertain officials visiting from the mainland. Later, the style of pouring chicken soup over it like chazuke became widespread, resulting in its current form. Since it can be eaten light and easy, it is a wonderful dish for days when you have little appetite. The rich broth soaks into the stomach with a refined, smooth taste. Please try this bowl of hospitality nurtured by Amami.

Abura Somen (Oil Somen)

郷土料理

This is the simple and warm 'Abura Somen' familiar to households in Amami. It is a home-cooked dish from Amami Oshima made by coating boiled somen noodles with oil and the broth of sautéed dried small sardines (iriko), then mixing them with ingredients like chives, carrots, and tuna. The use of oil prevents the noodles from sticking together, and the savory aroma of the iriko ties the whole dish together. While similar to Okinawa's Somen Chanpuru, the seasoning is simpler. Because it can be made quickly and provides vegetables, it has been enjoyed daily within island life. One of the joys is that the ingredients vary slightly from household to household. It has a somewhat nostalgic and comforting taste. Please feel free to make and enjoy this home-cooked flavor that has been loved at Amami dining tables.

Amami Brown Sugar

特産品

A rich brown sugar filled with the sun and history of Amami. Made from sugarcane from Amami Oshima, this brown sugar is attractive for its deep sweetness and rich flavor, containing abundant minerals. Produced by boiling down the pressed sugarcane juice, this brown sugar has been deeply connected to the island's history as a precious trade item for the Satsuma Clan. Since sugarcane was introduced approximately 400 years ago, it has long been a specialty product supporting the island's way of life. It is delicious when eaten on its own and is also highly valued as an ingredient for cooking and confectionery. Its simple sweetness provides a gentle comfort during a break on a busy day. A single piece will let a full, rich sweetness spread across your palate. Please enjoy this treasure of the island, nurtured by the natural environment of Amami.

Amami Pork Bone Stew (Wanfune)

郷土料理

Wanfune is a traditional Amami dish that adds color to celebratory occasions. This dish, made by slowly simmering bone-in pork with brown sugar and miso, is a special delicacy served during celebrations in Amami. Its rich, sweet, and savory flavor is an excellent match for the island's beloved brown sugar shochu. The culinary culture of combining pork with the island's specialty, brown sugar, reflects the unique history and lifestyle of Amami. Because it requires such careful, time-consuming simmering, it becomes a true feast for special days. With every bite, you can almost feel the celebratory atmosphere of the island. Please enjoy the savory richness of the melt-in-your-mouth tender pork—a warm, comforting feast that has supported the celebratory days of the island.

Flying Fish (Tobiuo) of Yakushima

特産品

When thinking of the representative fish of Yakushima's seas, it is the dynamic flying fish. Most flying fish landed in Japan are produced in Kagoshima Prefecture, with Yakushima being one of the leading production areas. Various types of flying fish are caught throughout the year. The most famous dish is whole deep-fried flying fish, served as if they are flying through the air with their wings spread. It is surprising that even the crispy fried wings, fins, and central bones are edible. The minced meat is also used as an ingredient for 'Tsukeage', a type of Satsuma-age. You will surely be surprised by its elegant flavor, which contrasts with its bold appearance. Please enjoy this specialty nurtured by the sea of Yakushima, featuring both a magnificent look and a light, refined taste.

Yakushima Tankan

特産品

The Tankan is a citrus fruit from Yakushima that heralds the arrival of spring. Believed to be a natural hybrid of Ponkan and Orange, Tankan grows freely in the subtropical environment of Yakuna. It is characterized by high sugar content, mild acidity, and a wonderful aroma, with the charm of being able to eat it along with the thin inner peel. Reaching its peak season from February to March, it is truly a fruit that announces spring. Much of Japan's Tankan is carefully cultivated in the islands of Kagoshima, including Yakushima. Its rich sweetness allows you to feel spring a little earlier. While delicious eaten fresh, processed products like juice, jam, and jelly are also popular as souvenirs. Please enjoy the intense sweetness nurtured by the nature of Yakushima.

Kubiore Saba (Broken-neck Mackerel)

特産品

Freshness high enough to be eaten as sashimi—that is Yakushima's Kubiore Saba. Chub Mackerel caught in the nearshore waters of Yakushima maintains exceptional freshness by breaking the neck and removing the blood immediately after landing. This 'neck-breaking' technique was originally something fishermen did themselves to enjoy fresh mackerel. The deliciousness of its firm meat became famous, and it is now widely known as a representative brand fish of Yakushima. Its translucent flesh is rich in plump elasticity. This masterpiece, which is said to 'surpass sea bream and flounder,' is exceptional when eaten as sashimi. Please savor this taste unique to Yakushima.

Kimotsuki Spiny Lobster

特産品

A luxurious spiny lobster raised by the seas of Kimotsuki, the town of rockets. Spiny lobsters caught in Uchinoura Bay, Kimotsuki Town, enter their fishing season in autumn. They are characterized by their plump, elastic meat and an elegant sweetness that spreads with every bite. You can enjoy them in various ways: savoring the sweetness as sashimi, enjoying the rich umami in miso soup, or appreciating the savory aroma when grilled. It is a premier seafood product nurtured by a land known for rocket launches. Every time you bite into the plump meat, the sweetness of the sea fills your mouth. Please enjoy this seasonal autumn delicacy. The bountiful blessings of Kimotsuki's rich seas will beautifully decorate your dining table.

Kinkoe Town Fresh Vegetables

特産品

Fresh vegetables from Kinkoe Town, grown under a warm climate. Located on the Osumi Peninsula, Kinkoe Town is a place where agriculture thrives by taking advantage of its warm climate. Various agricultural products such as bell peppers, green beans, and sweet potatoes are cultivated here. At the local roadside station (Michi-no-Eki), you can obtain fresh vegetables harvested that very day and enjoy seasonal blessings. The stalls are packed with reliable vegetables where you can see the faces of the producers. Visiting the direct sales market filled with seasonal vegetables is a joy in itself. Experience the freshness unique to freshly picked produce and the true flavor of the vegetables. Please enjoy these seasonal vegetables, nurtured by the rich nature of Kinkoe Town, at your dining table.

Kibinago (Japanese Whiting) from Satsuma Sendai

特産品

From spring to early summer, Kibinago colors the dining tables of Satsuma Sendai. Although it is a small fish about ten centimeters long, Koshikijima, which belongs to Satsuma Sendai, is known as the 'Village of Kibinago' and is such a famous production area that it accounts for over twenty percent of the national catch. A local classic is to serve fresh kibinaga in 'kiku-zukuri' style—where the fish is opened by hand without a knife and arranged in a circle on a plate—and eaten with vinegar miso. The beautiful presentation, resembling a blooming chrysanthemum, delights the eyes as well. In spring, you can catch kibinago with eggs, allowing you to enjoy different seasonal flavors. It is also delicious as tempura or fried. Please enjoy the elegant sweetness hidden within its translucent flesh while it is in season.

Koshikijima Seafood

特産品

The Koshikijima Islands, floating off the coast of Satsumasendai, are bountiful fishing grounds surrounded by crystal-clear waters. The seafood of Koshikijima, nurtured by this sea, is characterized by a freshness unique to remote islands. From silverstripe round herring (kibinago), which reaches its peak from spring to early summer, to spiny lobsters and overnight-dried kibinago, there is an abundance of ocean treasures. Koshikijima is such a significant production area that it accounts for over twenty percent of the nationwide catch of kibinago; here lies the bounty of a clear sea that has been preserved precisely because of its distance from the mainland. The untouched nature supports the freshness and flavor of the seafood. Enjoy the taste of what was caught just that day, whether as sashimi or grilled. Please savor this uniquely fresh flavor nurtured by the island's sea.

Sendai Ayu (Sweetfish)

特産品

Skewered sweetfish, slowly grilled over charcoal. The skin becomes crispy and fragrant, while the flesh remains plump. As you bite into it, an elegant aroma—unbelievable for a river fish—spreads softly through your mouth. Sweetfish grow in the Sendai River, which boasts the largest flow rate in Kagoshima Prefecture. In this clear stream embraced by the forests of Mount Kirishima and the Kyushu Mountains, water rich in minerals from the upstream forests flows steadily toward the East China Sea. The sweetfish fishing season on the Sendai River opens every June. With the arrival of summer, freshly grilled sweetfish line the shops along the riverside. The refreshing aroma, reminiscent of watermelon, is unique to sweetfish raised in these clear streams. Sprinkle with salt and enjoy the whole fish from head to tail. Please enjoy the bounty of the river in its entirety.

Mishima Village Daimyo Bamboo Shoots

特産品

Mishima Village is a small village consisting of Takeshima, Iwo Jolidma, and Kuroshima, floating south of the Satsuma Peninsula. In particular, Takeshima, as its name suggests, is an island covered in Daimyo bamboo. The 'Daimyo Bamboo Shoots' harvested here are known as the king of bamboo shoots. Their charm lies in being thick, tender, and having low astringency, making them delicious when eaten simply boiled. The lack of bitterness and their elegant flavor are truly worthy of the name 'Daimyo' (Great Lord). Harvested in early summer, they are transported to markets on the mainland. Their true character shines through simple preparations like light simmering or tempura. Please enjoy this precious taste, found only here, which heralds the spring and early summer of the island.

Shibushi Unagi (Eel)

特産品

Among the famous eel-producing areas of the Osumi Peninsula, Shibushi is one of the leading farming sites. As part of the Osumi Peninsula, which includes Shibushi City, this region is a major production hub boasting the number one eel farming volume in Japan. Shibushi alone is said to produce more than half of the prefecture's total. The warm climate and mineral-rich, high-quality groundwater nurture eels with plump flesh and well-developed fat. Renowned for having little odor and a deep flavor, many people visit the 'Unagi no Eki' (Eel Station) to enjoy eel dishes. When grilled to perfection, the plump flesh melts in your mouth. The savory kabayaki (glazed eel) is guaranteed to pair perfectly with rice. Please enjoy an individual eel raised with great care, a pride of Japan's top eel-producing region.

Shibushi Kurobuta (Black Pork)

特産品

This is Kagoshima's pride—Black Pork raised by eating sweet potatoes. Kagoshima Black Pork, which is extensively farmed in Shibushi City, is a brand pork using the Berkshire breed. By providing sweet potatoes as feed during the late stages of fattening, the umami and sweetness are enhanced, and the fat becomes light and non-greasy in the mouth. The fine muscle fibers provide a clean bite and a charming tender texture. With roots tracing back to pigs brought from Ryukyu about 400 years ago, the breed has undergone long-term improvements within the natural environment of Kagoshima. The luxury of Black Pork lies in the fact that even the fat is delicious. Enjoy the sweet fat in shabu-shabu or the juiciness in tonkatsu. Please try this Black Pork, which is also a popular reward for hometown tax donations.

On-tamaran Don

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In the center of the bowl, a glossy hot spring egg trembles gently. When you softly break it with your chopsticks, the creamy yolk flows over the ingredients and coats the rice—it is simply irresistible. With every bite, a wave of mellowness washes over you. Ibusuki's specialty, 'On-tamaran Don,' was born in 2009. The name was created by playing on 'Onsen Tamago' and the phrase 'Tamaranai oishii' (irresistibly delicious). The eggs are carefully prepared by slow-boiling them in the hot springs of Ibusuki. The toppings vary by shop, ranging from Japanese to Western and Chinese styles, featuring ingredients like Kurobuta pork, local chicken, eel, and okra. Seventeen different shops in the city serve their own prideful bowls. A melting bowl unique to a hot spring town. The joy of finding your favorite shop is also part of the feast.

Somen Nagashi (Tosenkyo)

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In the height of summer, water rotates in the center of the table. You scoop up the cold somen noodles with your chopsticks, dip them in the sauce, and slurp them down in one go. Tosenkyo in Ibusuki is located in a valley that is cooler than the surrounding plains, making the coldness of the rotating water feel incredibly refreshing as it goes down your throat. This 'rotating somen nagashi' was born right here in Tosenkyo. Inspired by the revolving tables in Chinese restaurants, a system was devised to pump up spring water and rotate the bowl using only the pressure of the falling water. The water used is the 'Tosenkyo Kyoden Spring Water,' a famous source that produces about 100,000 tons of water per day. The pure water, which stays around 13 degrees Celsius year-round, gives the somen noodles a crisp texture. A bowl shared with family amidst the sound of cicadas. Summer in Kagoshima begins here.

Ibusuki Broad Beans

特産品

When you crack open the pod, a glossy green color peeks out from within the fluffy white fluff. Taking a single grain after a quick boil in salt, a mellow sweetness spreads through your palate following a soft, floury texture. The broad beans of early spring even possess a fresh, vibrant aroma. Ibusuki is a major production area boasting one of the highest production volumes in the country. Blessed with a warm climate, freshly picked broad beans are available from December to April, even during the colder months. Kagoshima-grown beans are recognized as part of the 'Kagoshima Brand,' with quality high enough to be selected as an appetizer in fine dining restaurants. They are large-grained with soft skins that melt easily in your mouth. Just a pinch of salt on freshly boiled beans—it is a dish that makes you feel the arrival of spring.

Ibusuki Okra

特産品

Okra is beloved for its sliminess and vibrant green color. In fact, Ibusuki is a major production area boasting the highest production volume in Japan. Ibusuki's strength lies in its ability to harvest over a long period by combining greenhouse and open-field cultivation, taking advantage of the warm climate. It accounts for approximately forty percent of the national share within Kagoshima Prefecture, with Ibusuki serving as the central hub. Through cultivation methods that rely less on pesticides—utilizing beneficial insects like ladybugs—they continue to produce okra that is kind to both people and the environment. With over a thousand producing farmers, it has become a major agricultural product supporting the region. Whether chopped atop rice or lightly boiled for a side dish, please enjoy its fresh, crunchy texture and sweetness at your dining table.

Kanpachi (Amberjack) from Kanoya

特産品

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.

Osumi Kuroge Wagyu (Japanese Black Beef)

特産品

The moment it hits the iron plate, a savory sizzling sound rises up. When you take a bite of a slice with fine marbling, the sweet, melting fat spreads softly across your tongue. This meat is 'Kagoshima Kuroshu,' carefully raised in Kagoshima, including Osumi. Kagoshima is truly a kingdom of Kuroge Wagyu, boasting the highest number of cattle raised in Japan. At the 2022 National Wagyu Beef Capability Contest, it received the Minister of Agriculture, Forestry and Fisheries Award in 6 out of 9 categories, and won the Grand Champion Beef Award in the beef cattle division for two consecutive tournaments. Each animal is raised with great care by farmers, from breeding to fattening, amidst the warm, tropical nature. The balanced marbling creates a moist and tender texture. Start with just a pinch of salt. The happiness of melting perfection is right here.

Kanoya Rose Sweets

ご当地グルメ

Bringing the scent of roses directly into a sweet—it is a slightly luxurious experience unique to Kanoya. 'Kanoya Rose Garden' in Kanoya City is one of Japan's largest rose gardens, with tens of thousands of roses blooming across an expansive eight-hectare site. Utilizing the warm climate, it reaches its peak bloom ahead of the rest of the country in spring. A popular item within the garden is the light pink rose soft serve ice cream. One bite fills your mouth with a gorgeous aroma, and it often draws long lines on weekends. Souvenirs using roses, such as jams and tea, are also available. It is a treat that is beautiful to look at and brings happiness through its taste. When you visit Kanoya, please come and experience the sweet fragrance born from this city of flowers.

Kurobuta Shabu-shabu

特産品

Briefly swirl thin slices of black pork through the hot water. In just a few seconds, the color changes, and when you bring it to your mouth, the fat melts mellowly, and a subtle sweetness spreads softly. The roots of Kagoshima Kurobuta are said to trace back to pigs introduced from Ryukyu about 400 years ago. Since the Meiji era, continuous improvements were made by crossing native breeds with the British Berkshire breed. The hallmark of delicious black pork is 'Roppaku' (six whites), where only six parts—the snout, four limbs, and tail—are white. Because they are raised on sweet potatoes, the fat is white, firm, and not heavy. Dip it slightly in ponzu and blow on it to cool it down. The happiness of Kagoshima's winter is found right here.

Satsuma-age (Tsukeage)

特産品

Take one piece, freshly fried. The outside is golden brown, the inside is fluffy and elastic, and as you chew, the umami of the fish and the slightly sweet seasoning spread across your tongue. In Kagoshima, it is called 'Tsukeage.' There are various theories regarding its origin; one theory suggests that 'Chikiagi,' a fried kamaboko from Ryukyu cuisine, was brought to Satsuma through trade and became 'Tsukeage' through linguistic evolution. Another legend says that the lord of the Satsuma Clan, Shimazu Nariakira, had it made into a fried dish so that it would last longer in hot and humid climates. The Kagoshima style involves adding local sake and sugar to the fish paste to create a sweet finish. Whether eaten as is or included in simmered dishes, it is a simple yet deeply flavorful dish.

Kibinago (Japanese Whiting)

特産品

A single blue stripe adorns its silver body. The 'Kikuka-zukuri' style, where small fish about the size of a palm are arranged in a circle like chrysanthemum petals, offers a refreshing visual appeal. When taken into the mouth with a touch of vinegar miso, a delicate yet elegant umami spreads across the palate. Kibinago is a delicate fish that loses its freshness very quickly and becomes weak almost immediately after being removed from the water. Because of this, it is a local treasure that can truly be savored in Kagoshima, where the catch volume is high. Since the flesh is soft and can be easily filleted by hand, the beautiful presentation of Kikuka-zukuri has been passed down through generations. The name is said to derive from the Southern dialect, where 'kibi' refers to a stripe and 'nago' refers to a small fish. It is a dish that heralds the arrival of spring to the dining tables of Kagoshima.

Kagoshima Ramen

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Mellow steam rises from the bowl. Although based on pork bone, the soup is not overly cloudy; instead, the umami of chicken bones and vegetables is dissolved into a broth that is surprisingly light for its appearance. You can drink it all down smoothly until the very last sip. While many Kyushu tonkotsu ramen shops follow the lineage of Kurume, Kagoshima is said to have a slightly different origin. It is told that at 'Noboru-ya,' considered the oldest shop, they created a gentle soup by slowly simmering pork bones along with chicken bones, vegetables, dried sardines, and even kombu. Pale noodles made without kansui, topped with bean sprouts and green onions. Take your time while snacking on the pickles provided on the table. It is a soft, gentle bowl nurtured by this southern port town.

Kurobuta Tonkatsu

特産品

When you break through the crunchy coating, the cross-section reveals a pale pink hue. The moment your chopsticks pierce it, fine juices overflow. The fat is sweet, yet the aftertaste remains light—this is the essence of Kagoshima Kurobuta Tonkatsu. This traditional brand of pork has a history of approximately 400 years and is raised on a diet including sweet potatoes. The meat texture is moist and fine-grained, and because the melting point of the fat is low, it is characterized by its smooth, melt-in-your-mouth quality. In Kagagoshima City, many specialty tonkatsu restaurants line the streets, all committed to pure Kurobuta pork. Some even intentionally finish the meat with a pale pink color to bring out its natural umami. With sauce, with salt, or with mustard. Please enjoy an authentic slice.

Sakurajima Daikon

特産品

Even when held with both hands, it feels heavy. It is the world's largest radish, swelling round like a turnip. When simmered, the dashi soaks deeply into the snow-white flesh, which melts in your mouth. While typically around 6kg, some large specimens can reach up to 30kg. This traditional Sakurajima vegetable has been known for its size since the Edo period, even noted in the 'Yamato Honzo' (1709) as 'Satsuma daikon is larger than usual.' Although a different variety holds the Guinness World Record for the 'heaviest radish,' records of over 31kg have been seen at Sakurajima Daikon competitions. It is said that the volcanic ash soil nurtures this immense size. The flesh is dense and holds its shape well during cooking, making it suitable for both pickles and simmered dishes. It is a nutritious vegetable born from the majestic Sakurajima.

Sakurajima Komikan (Small Mandarin Orange)

特産品

A tiny mandarin, about the size of a ping-pong ball, that fits perfectly in the palm of your hand. Once peeled, a burst of concentrated sweetness and aroma explodes. With a diameter of only 4–5 cm, it is a winter specialty of Sakurajima, recognized by the Guinness Book as the 'world's smallest mandarin.' The sugar content can reach over 12%, with sweetness packed into every small fruit. It is also known as the 'mandarin that bears the most fruit in the world,' as a single tree can produce as many as 20,000 fruits. While there are various theories regarding its origins, it is a prestigious fruit said to have been presented by Shimazu Tadanari to Tokugawa Ieyasu in 1603. It has survived for 400 years on Sakurajima, covered in volcanic ash. The harvest is a brief period from late November through December. It is a taste like a tiny jewel.

Keihan (Mainland Version)

郷土料理

White rice topped with shredded chicken, thin omelet, shi-take mushrooms, and condiments. When hot chicken broth is poured over it, steam rises softly, and the savory liquid gently soaks into the stomach. The birthplace of Keihan is Amami. It is said that during the Satsuma Domain era, the dish originated as a way to use every part of the chicken—which was precious at the time—to entertain officials arriving from the mainland. In the past, it was served as a type of seasoned rice without the broth, but after the war, a certain innkeeper's efforts to 'revive local cuisine' led to the addition of the broth, which helped the current style of Keihan spread. A bowl generously topped with ingredients and finished with a swirl of soup. A dish that gently comforts both the stomach and the heart.

Sake-zushi

郷土料理

When you open the lid, the soft aroma of sake rises gently. Colorful ingredients such as sea bream, shrimp, bamboo shoots, and 'tsukeage' (fried fish cakes) are layered densely, brightening your mood just by looking at it. An essential element of Sake-zusthi is Kagoshima's local sake, 'Akumochi-zake.' Using a unique method where lees are added to the mash and then pressed, the flavor remains rich because it is not heat-treated. Rice seasoned heavily with this local sake and various ingredients are layered in a tub, lightly weighted, and left for about half a day to undergo subtle fermentation. Its origin is said to be a chance discovery: a Shimazu lord placed leftovers from a cherry blossom viewing party into a tub with some sake, only to find it had transformed into something fragrant the next day. It is a Kagoshima spring delicacy that colors celebratory occasions.

Tokara Cattle of Toshima Village

特産品

On Kuchinoerabu Island, located at the northern edge of the Tokara Islands, lives a rare type of wild cattle found in Japan: the native 'Tokara Cattle (Kuchinoerabu Cattle).' They are a rare existence known as pure Japanese native cattle with no Western breeding. It is said that a few heads brought to the island during the Taisho era became wild amidst the rugged terrain. They are small Wagyu weighing about 300 to 400 kilograms, and were designated as a national natural monument in 1928. Their presence, living naturally within the primeval forests, is truly a treasure of the island. Their noble yet rustic appearance leaves an impression on all who visit. Please reflect on these precious native cattle nurtured by the great nature of the Tokara Islands.

Izumi Chicken

特産品

The golden-brown skin is crispy and fragrant, while the meat inside is moist and juicy. With every bite, the savory umami and sweetness of the chicken burst forth. Even a simple salt-grilled preparation delivers this incredible flavor. Kagoshima is a powerhouse in poultry production, boasting one of the highest numbers of broiler chickens in Japan. Utilizing its warm climate and vast farmlands, poultry farming has been actively practiced here. In various parts of the prefecture, including Izumi, chickens are raised with great care. The hallmark of Kagoshima chicken is its meaty texture and tenderness. When fried as karaage, it becomes juicy; when served as tataki (seared), its clean umami stands out beautifully. Grilled, fried, or in a hot pot—it is a reliable delicacy that accompanies your daily dining table.

Izumi Mandarins

特産品

The representative taste of Izumi in winter is the sweet and juicy Unshu mandarin. Izumi City is blessed with a warm climate and abundant sunshine, making it a land where mandarin cultivation has flourished since ancient times. Grown under plenty of sunlight, these mandarins have high sugar content and an exquisite balance of moderate acidity. Once peeled, a refreshing aroma rises, and each segment overflows with juice. They are so popular that at local direct sales outlets, you often see regular customers buying them by the box. Perfect as a companion for a kotatsu (heated table) in winter or as a gift. The sweetness, nurtured by the Izumi sun, gently colors your dining table during the cold season. Please give them a try.

Tarumizu Amberjack (Kanpachi)

特産品

Something you truly want to taste as sashimi—amberjack raised in Kinko Bay. Tarumizu City boasts the highest production volume of amberjack aquaculture in Japan. In the warm, clean waters of Kinko Bay, which reaches an average depth of 120 meters, fatty amberjack are carefully raised. Through innovations such as adding local tea to their feed, they maintain a focus on transparency of flesh, freshness, and minimal fishy odor. The passion of the fishermen supports this top-of-the-nation quality. As you take a slice into your mouth, the clear waters of Kinko Bay come to mind. The firm texture and elegant fat are exceptional when eaten as sashimi. Comparing it with yellowtail is also fun; please enjoy this flavor nurtured by Japan's finest sea.

Tarumizu Hot Spring Water

特産品

Smooth hot spring water, polished by the earth of Tarumizu over long periods of time. Tarumizu City is known for its emergence of high-quality hot spring water, giving rise to several brands enjoyed nationwide as drinking water. The water, filtered slowly underground, has a soft mouthfeel and no distinct aftertaste. Not only can it be enjoyed plain, but it also blends seamlessly into various aspects of daily life, such as making tea, coffee, or cooking rice. It is a natural blessing unique to Tarumizu that is easy to incorporate into your lifestyle. Its gentle mouthfeel will softly transform your everyday cup. Please start with a single sip to experience its clear taste.

Setouchi Kuruma Shrimp

特産品

Located at the southern tip of Amami Oshima, Setouchi Town is known as a town where Kuruma shrimp aquaculture flourishes. The Oshima Strait, where water temperatures do not fall below twenty degrees even in winter, provides an abundant environment with a constant flow of clear, pure seawater. Raised slowly in these calm seas, the Kuruma shrimp have firm, plump flesh and an elegant sweetness that spreads with every bite. The rich nature of Amami, registered as a World Natural Heritage site, quietly supports this deliciousness. This sea, which is also among Japan's leading areas for bluefin tuna aquaculture, serves as an ideal nursery for shrimp as well. Enjoy the melting sweetness in sashimi or the plump umami in tempura. Please try the freshly caught Kuruma shrimp for yourself.

Annou Imo (Annou Sweet Potato)

特産品

As it is taken out of the oven, honey-like nectar overflows from the cracked surfaces, and a sweet aroma rises along with the steam. When scooped with a spoon, it is as thick and sticky as cream, surprising you with an intense sweetness that melts in your mouth. Growing in the Annou district of Tanegashima, these sweet potatoes have a sugar content of about 16 degrees even when raw, and the sweetness becomes even more concentrated when roasted. The warm island, which rarely experiences frost, and the mineral-rich soil nurture this honey-like flavor. It is a masterpiece that the island takes pride in, officially registered as a Geographical Indication. When you bite into it as a roasted sweet potato, it is just like a sweet potato dessert. It is a sweetness that makes you crave a warm, fluffy piece during the cold season.

Tanegashima Brown Sugar

特産品

This is a simple brown sugar from Tanegashima, grown under the tropical sun. On Tanegashima, sugarcane is cultivated by taking advantage of the warm climate, and traditional brown sugar making is still practiced. The sugarcane, bathed in abundant sunlight, has high sugar content; when the pressed juice is boiled down, it produces a brown sugar with a simple and warm sweetness. It is a nutritious and gentle flavor that feels like the concentrated blessings of the island's nature. It is a sweetness you want to savor slowly while imagining the island's breeze and sunlight. When eaten as is, a somewhat nostalgic sweetness spreads through your mouth. Please enjoy this natural sweetness nurtured by Tanegashima, which can be used both as an accompaniment to tea and as a secret ingredient in cooking.

Soo Livestock Products

特産品

These are the proud flavors of Soo, a livestock town complete with beef, pork, and poultry. Soo City is one of Kagoshima Prefecture's leading livestock areas. It is known as a major production hub for Kuroge Wagyu and Black Pork, and has gained fame through the 'Osumi Wagyu' brand. Raised carefully by producers amidst a warm climate and sprawling pastures, the meat features a fine texture and a rich, deep flavor. The dedication of producers who tend to each animal supports this reliable deliciousness. The moment the umami of the meat bursts forth is a joy no matter how many times you taste it. From the melting fat of Wagyu to the sweet Black Pork—every choice is thoroughly satisfying. Please taste the nutritious meat that the livestock town of Soo is proud of.

Soo Yuzu

特産品

A single sprinkle can instantly brighten your dining table—this is the highly aromatic yuzu of Soo. The area around the former Sueyoshi Town in Soo City has long been known as a production area for fragrant yuzu. Characterized by a refreshing aroma and a crisp acidity, there is an abundance of processed products such as yuzu kosho and yuzu ponzu. These can be found at roadside stations and are an essential part of local dining. Just adding a little can make your usual dishes surprisingly stand out. The fragrance packed into these small fruits can completely transform the impression of a dish. Adding it to hot pots or grilled fish provides a refreshing aroma that tightens the overall flavor of the meal. Please incorporate the rich scent of yuzu, grown in the mountains of Kagoshima, into your daily life.

Unagi (Eel) of Osaki

特産品

Osaki plays a vital role in the eel-producing region that the Osumi Peninsula is proud of. Osaki Town is one of the central areas for eel farming on the Osumi Peninsula. This entire region boasts the highest eel production in Japan, with farms scattered throughout, utilizing the warm climate and abundant, high-quality groundwater. Eels raised slowly in clean water are characterized by their plump, soft meat and lack of any fishy odor. Producers take great care to raise each individual eel. The plump meat and the savory aroma of the sauce are mouth-watering. The fragrant kabayaki (grilled eel) pairs perfectly with rice. Please taste an eel full of nourishment, raised in one of Japan's leading eel-producing areas.

Yamato Village Plum Juice

特産品

In early summer, a bright red flavor arrives on Amami Oshima. Yamato Village is a major production area for plums known as 'Amami Plums.' Formally known as Garari, this is a small variety originally from Taiwan, and it is said that cultivation began from a few saplings around 1935. Today, Yamato Village has become one of the leading production areas in the prefecture, and this pride of the island has grown into a specialty that makes the annual Plum Festa lively every June. When fully ripe, they turn a deep red, with a striking balance of sweetness and acidity. The juice, made by squeezing these bright red plums, is sweet, tart, and refreshing. The flavor of fruit that has soaked up plenty of subtropical sunshine spreads softly with a single sip. Please enjoy it as a souvenir from Amami.

China Town Wood Ear Mushrooms

特産品

In China Town on Okinoerabu Island, which was created from uplifted coral reefs, wood ear mushrooms are cultivated. These domestic wood ear mushrooms, grown in soil of coral origin, are thick and plump, offering a unique crunchy texture. They are loved as a healthy ingredient containing iron, calcium, dietary fiber, and vitamin D. Their charm lies in the freshness unique to raw mushrooms, which differs from dried varieties. On the island, fresh wood ear mushrooms are available and served at the dining table as ingredients for stir-fries and soups. The texture that spreads with every bite is addictive. Please enjoy these thick wood ear mushrooms nurtured by this southern island.

Nakanoesuji Ingye Chicken

特産品

Tanegashima is home to a rare native breed called 'Ingye Chicken.' Its origin dates back to 1894, when the British sailing ship Drameltain ran aground during a storm. It is said that the islanders who provided relief were given the chickens that were on board. 'Ingye' was a term used at the time to refer to English people. Now, as a precious breed remaining only on Tanegashima, it has been designated as a natural monument of Nakanoesuji Town. It is truly an island treasure that has been carefully protected and passed down. Its eggs have a deep yolk color and a rich, savory flavor. Please experience the bounty of the Ingye Chicken, which carries the romance of history arriving at Tanegashima across the sea.

Nagasima Yellowtail (Buri-oh)

特産品

The sashimi held by your chopsticks glistens with fat, and the moment it hits your mouth, a melt-in-your-mouth umami spreads. Yet, the flesh remains firm, leaving a pleasant, moderate chew. 'Buri-oh' is a brand yellowtail raised in Nagashima Town, Kagoshima Prefecture, which boasts the highest production volume of farmed yellowtail in Japan. Through farming practices where the Higashimachi Fisheries Cooperative strictly manages everything from feed to finish in sea areas with fast currents and clean water, both high fat content and firm flesh are achieved. Its quality is so high that it is exported to countries around the world, including the USA and Germany. In addition to sashimi, making it yellowtail shabu-shabu brings out the sweetness of the fat beautifully. Please enjoy a slice while it is hot after swirling it in the broth.

Nagasima Red Soil Potatoes

特産品

These are fluffy potatoes nurtured by mineral-rich red soil. The land of Nagashima Town consists of fine-grained clay-like red soil that also provides excellent drainage. It absorbs an appropriate amount of minerals such as zinc and iron carried by the sea breezes unique to this coastal area, resulting in potatoes with thin skins and a fluffy texture. Designated as a Kagoshima brand production area as 'Nagasima District Red Soil Potatoes,' this is a prideful product shipped nationwide. The fluffy texture can be fully enjoyed even just boiled with a simple pinch of salt. For new potatoes that herald the spring, we also recommend eating them with the skin on. Please try these sweet and umami-rich potatoes nurtured by the sea and earth of Nagashima.

Amagi Town Potatoes

特産品

Amagi Town in Tokunoshima is a famous producer of potatoes. The 'Haru-ichiban' brand, grown in mineral-rich red soil, is known as the first new potato to be shipped nationwide. Taking advantage of the warm subtropical climate of the island, Amagi Town's new potatoes deliver an early sign of spring ahead of mainland Japan. Their charm lies in their freshly dug juiciness and moist sweetness. At the end of winter, a shipping ceremony is held as the potatoes grown in the island's red soil are transported to the mainland. When simply boiled in salt or used in simmered dishes, the natural flavor of the ingredient stands out. Please enjoy this early spring bounty at your dining table.

Higashikushira Bell Peppers

特産品

These are the thick-fleshed, sweet Higashikushira bell peppers available from winter through spring. Higashikushira Town is an active producer of winter/spring bell peppers. Its strength lies in its ability to stably ship fresh bell peppers even during the cold season through greenhouse cultivation that utilizes the warm climate. The slowly grown peppers are thick-fleshed with a mild bitterness and a subtle sweetness. Their vibrant green color and glossy appearance are beautiful, adding brightness to any dining table. Even when heated, these juicy, thick-fleshed peppers retain their sweetness. Whether stir-fried or used in stuffed peppers, they offer a satisfying texture. Please try incorporating Higashikushira bell peppers to add color to your winter meals.

Tokunoshima Brown Sugar

特産品

Embraced by the Kuroshio Current, Tokununa Island is an island of high-quality sugarcane nurtured by sunlight, bountiful rain, and mineral-rich red soil. During the sugar production season from December to April, harvesting begins across the island, and the pressed juice is slowly boiled down to create brown sugar. 'Jun-kokuto' (pure brown sugar) is made using only the pure pressed juice of sugarcane. It is characterized by a rich, deep flavor and high mineral content. This depth, which ordinary sugar lacks, has been loved by the islanders for a long time. When taken directly into the mouth, a simple and profound sweetness melts away. It is a versatile sweetener that adds richness to both cooking and confectionery. Please enjoy this brown sugar, packed with the island's sunshine.

Tokunoshima Bullfighting Culture

郷土料理

Tokunoshima is known as the 'Island of Bullfighting.' 'Ushi-nakusami,' where bulls clash horns, is a traditional form of entertainment that has been rooted in the island since ancient times. It is said to have been one of the few pleasures for the islanders who once labored hard in the demanding sugarcane production. The excitement of the tournaments, filled with shouts of 'Wide-wide!', remains an indispensable part of the island's culture today. People gather from all over the island for the tournaments held several times a year. After these bullfighting matches, 'Gyujiru' (beef stew), made by simmering beef, is sometimes served. A bowl infused with the deep umami of slow-cooked beef represents the very essence of the island's livestock culture. Please experience the food culture unique to Tokunoshima.

Bonotsu Skipjack Tuna

特産品

Bonotsu in Minamisami is a historic port town that has thrived on skipjack tuna fishing for generations. Blessed with a rias coastline, Bonotsu has been known as a strategic maritime point since the era of the envoys to Tang China. Inheriting this long tradition, fresh skipjack tuna is still landed here today. Beyond just fatty seared tataki and sashimi, the processing of bonito flakes is also practiced, establishing a food culture that makes full use of the sea's bounty. It is a flavor unique to Bonotsu, nurtured by both history and the ocean. Each slice of fatty skipjack tuna carries the scent of the sea. The savory aroma of the seared tataki and the chewy texture of the sashimi are exquisite. Please come and taste the rich flavors of skipjack tuna that this historic port town continues to pass down to the present day.

Minamisatsuma Sand Dune Shallots (Rakkyo)

特産品

These are shallots with a crunchy texture, grown in the sand dune area of Fukiagehama. Fukiagehama, which spreads across Minamisatsuma, is a beautiful dune area of continuous white sand. Growing in well-drained sandy soil, these shallots develop firm flesh and a uniquely pleasant, crisp bite. This cultivation environment unique to sandy soil is what creates this crunchy texture. When pickled in sweet vinegar, the refreshing acidity further enhances the crispness. Taking a single grain into your mouth, the freshness of the dunes spreads across your palate. They are perfect with rice, alcohol, or as a side for curry. The refreshing texture, packed with the blessings of the sand dunes, makes them an ideal palate cleanser. Please enjoy them at your dining table.

Chiran Tea

特産品

When poured into a teacup, a clear, young green color spreads out. With one sip, a refreshing aroma drifts through the nose following a mellow sweetness—the deliciousness of Chiran Tea lies in this pure taste. The production area is Minamisatsumasaki City, Kagoshima Prefecture. It is the number one green tea town at the municipal level. In 202able, Kagoshima ranked first in Japan for unrefined tea (aracha) production, surpassing Shizuoka for the first time after a long period of dominance. Raised under the abundant sunlight of a subtropical climate, Chiran Tea includes many deep-steamed varieties (fukamushi sencha), offering rich body and sweetness. It is an authentic, prestigious tea that has repeatedly won the Minister of Agriculture, Forestry and Fisheries Award at national tea competitions. Take a slow break in between busy days. Along with the warm steam, you can find a moment of peace.

Gane (Minamisatsumasaki)

郷土料理

Take one freshly fried Gane. The outside is crispy and fragrant, while the inside reveals the fluffy texture of sweet potato. As you bite into it, a subtle sweetness spreads, making it perfect as both a snack or an accompaniment to tea. 'Gane' is a local dish made by deep-frying thick julienned strips of sweet potato and vegetables in batter. It was named 'Gane' (the Kagoshima dialect for crab) because the fried appearance resembles a crab. Characterized by a sweet seasoning using sugar, the ingredients and batter vary from household to household and region to region. It is a dish that stays close to daily life, serving as everything from an everyday side dish to a centerpiece for New Year's and celebrations. Crunchy and fluffy. The warmth of it being freshly fried brings a sense of comfort.

Minamitane Anno Imo (Anno Sweet Potato)

特産品

Minamitane Town in Tanegashima, the birthplace of Anno Imo, is a sanctuary for sticky, sweet roasted sweet potatoes. It is said that the tradition began when returning soldiers brought potato seedlings from the south after the war and grew them in the island's Anno district. They are characterized by a sweetness so intense that honey-like nectar seeps out when heated, along with a creamy, sticky texture. Due to their high sugar content, they are so popular that they are sometimes traded at higher prices than standard table sweet potatoes. Minamitane Town is also famous as the location of the 'JAXA Tanegashima Space Center' rocket launch site. Enjoy Anno Imo grown on this island that reaches for space, slowly roasted. If you eat it with the skin, a melting sweetness will spread throughout your mouth. Please give it a try.

Minamiosumi Passion Fruit

特産品

Tropical passion fruit grown in the southernmost town of the mainland. Minamiosumi Town, which encompasses Cape Sata, is the southernmost town on the main islands of Kyushu, Honshu, and Shikoku. Utilizing its subtropical climate, passion fruit—a tropical fruit—is cultivated here. When halved, a sweet, sour, and floral aroma rises from the pulpy flesh, which can be enjoyed simply by scooping it with a spoon. It offers a rich and refreshing taste, having soaked up plenty of the southernmost sun. The sweet and sour aroma feels as if the tropical sun has been captured within it. It also provides a highly aromatic experience when used in juices or sweets. Please enjoy this tropical flavor unique to Minamiosumi.

Satsuma ware from Miyama

特産品

Miyama in Hioki City is a pottery village where many Satsuma ware kilns are clustered. It is said that Satsuma ware began over four hundred years ago, brought by potters from the Korean Peninsula. Miyama, in particular, is a land where the traditions of both the delicate and ornate Shiro-Satsuma and the powerful and rustic Kuro-Satsuma are passed down to the present day. In this quiet village dotted with kilns, enjoying local cuisine served in ceramic vessels is one of the many delights. Through these vessels, you can connect with the history of Satsuma and the reliable skills of the artisans. Each piece is a vessel you will want to cherish for a long time, growing more attached to it the more you use it. When you hold them in your hands, you can feel the craftsmanship and the weight of history. Please come and experience the rich moments unique to Miyama—enjoying food alongside beautiful ceramics.

Agricultural Products of the Fukiagehama Sand Dunes

特産品

These are highly sweet agricultural products nurtured by well-drained sandy soil. In the sand dune areas of Fukiudagehama that spread across Hioki City, crops such as shallots, sweet potatoes, and peanuts are cultivated. The sandy soil provides excellent drainage, creating an environment where root vegetables can freely extend their roots. A characteristic of these root vegetables, which grow slowly within the sand, is that their sweetness becomes highly concentrated. You can enjoy a powerful yet simple flavor that is unique to this distinct landscape of seaside dunes. This simple yet robust sweetness is truly a blessing of the land. Fluffy sweet potatoes, fragrant peanuts, and crunchy shallots—please try picking up these products, which offer the natural sweetness provided by the dunes, at local farmers' markets and more.

Makurazaki Katsuobushi (Bonito Flakes)

特産品

Place a freshly shaved flake on your tongue. It melts away, and the smoky fragrance and deep umami drift through your nose. When you prepare dashi (broth), a comforting aroma fills the entire kitchen. Makurately is a 'town of bonito' with an approximately 300-year history of katsuobushi production. It is said to have begun in 1707 when Moriya Heibei from Kishu introduced the method, and it still boasts the highest production volume in Japan. Among them, the highest grade, 'Honkarebushi,' is a single piece that has been slowly aged through repeated processes of mold application and sun-drying. The more care taken, the more the umami components increase. The authentic aroma spreads every time you shave it. The origin of Japanese dashi lies right here in Makurazaki.

Makurazaki Bonito Cuisine

特産品

Fresh bonito dishes are indispensable when talking about Makurazaki, the town of bonito. Makurazaki Port boasts one of the highest volumes of bonito landings in the country. Furthermore, it boasts the largest production of bonito flakes (katsuobushi) in Japan, with dozens of processing plants lined up in the city producing massive amounts of flakes daily. You can enjoy fatty bonito as tataki or sashimi, but a specialty is also 'Binta cuisine,' a hearty local dish made by salt-boiling the fish head. 'Binta' means 'head' in Kagoshima dialect, and it has been enjoyed as a hospitality dish since ancient times. The meat is simmered until even the bones are soft, thoroughly infused with savory flavor. Experience the freshness unique to a fishing port and the food culture nurtured by the men of the sea. Please enjoy the profound depth of bonito that can only be encountered in Makurazaki.

Makurazaki Bonito Ramen

ご当地グルメ

Taking a single sip of the soup brings you to a different world from tonkotsu ramen. The broth extracted from bonito flakes spreads as a clear, refreshing umami, allowing you to drink every last drop without getting tired of it. Born in Makur．Makurazaki, this local ramen was created by utilizing the specialties of the town with the highest bonito flake production in Japan. It is said to have been developed in 2008 as a project by the Small and Medium Enterprise Agency. The light soup uses Makurazaki-produced Honkarebushi (aged bonito flakes) as the main ingredient, with broth also extracted from kombu, vegetables, and the 'Binta' (bonito head). Some shops use noodles enriched with DHA and top them with fried or marinated bonito. A gentle bowl filled with the essence of bonito. It is a taste that can only be enjoyed in the town of bonito.

Pot-aged Black Vinegar (Fukuyama Town)

特産品

With one sip, a mellow acidity is followed by a rich body and sweetness. It is not a sharp acidity, but a deep flavor nurtured over a long period. The setting is Fukuyama Town, Kirishima City. It is said that rice vinegar production has continued in this region since around 1800, during the late Edo period. Rice, koji (mold), and groundwater are placed into 'Aman-tsubo' lined up outdoors, left to ferment for over six months under the sun and climate, and then aged for an additional six months or more. The color shifts from amber to dark brown. In 1975, Sakamoto Brewing named this pot-aged rice vinegar 'Kurozu' (Black Vinegar). The fields of pots spreading across Fukuyama Town are a true landscape of Kagoshima. Please enjoy its depth by adding a few drops to your water or cooking.

Kirishima Kurobuta (Black Pork)

特産品

When you pierce it with your chopsticks, it falls apart tenderly; the fat is not heavy but smooth and sweet. As you chew, umami seeps out from the fine fibers, and the soft texture will bring an involuntary smile to your face. Kirishima Black Pork is one of Kagoshima's proud 'Kagoshima Kurobuta.' By raising the Berkshire breed on feed supplemented with sweet potatoes during the finishing stage, the sweetness and umami are enhanced, and the melting point of the fat is raised, resulting in a refreshing mouthfeel. It is a brand polished by the climate of Kagoshima, boasting a history of approximately 400 years. Whether in shabu-shabu or tonkatsu, the elegant sweetness of the fat is exceptional. One bite is all it takes to understand why it bears the name 'Black Pork'.

Kirishima Tea

特産品

Among the many tea-producing areas in Kagoshima, Kirishima Tea is a famous tea known for its refreshing, elegant sweetness and aroma. Kirishima City, the production area, is one of the prefecture's leading tea regions, alongside Minamisatsumasu City and others. Because the mist acts as a natural curtain to soften the sunlight, the catechins (the source of astringency) are suppressed, allowing the umami component, theanine, to develop richly. In national tea competitions, it has frequently won regional awards over the ten years since 2010, even achieving three consecutive wins. The area boasts the largest area of organic tea plantations in Japan, and its quality is well-established. An infusion that is mellow and full-bodied will gently accompany your daily life. Please take your time to savor the clear aroma nurtured by the mountain mists of Kirishima.

Kirishima Onsen Egg

ご当地グルメ

As you walk through the Kirishima Onsen village, you will see steaming areas billowing with white clouds. Kirishima Onsen Eggs are a specialty slowly steamed using that natural hot spring steam. Comprised of nine hot springs of varying sizes, the Kirishima Onsen village boasts an abundant supply of water springing from high altitudes exceeding 600 meters. Steamed for about an hour in steam heated to over 90 degrees Celsius, the eggs turn a light yellow and achieve a creamy texture. The faint scent of sulfur is also a pleasure unique to hot spring resorts. In the same steaming areas, you will also see manju (steamed buns) and sweet potatoes rising with the steam. Pick up a freshly made one during your stroll. The gentle flavor created by the power of the hot springs will softly soothe the fatigue of your travels.

Yusui Koshihikari

特産品

This is Koshihikari from Yusui Town, one of the leading rice-producing areas in the prefecture, nurtured by the spring waters of Kirishima. As its name suggests, Yusui Town is blessed with abundant spring water from the Kirishima mountain range. The pure water and a climate with large temperature differences cultivate glossy and delicious Koshihikari. Known as one of the top rice-producing regions in the prefecture, the fluffy cooked rice fascinates many. It is a luxurious rice grown by receiving the full blessings of nature. Along with the steam rising from the freshly cooked rice, the nature of Kirishima wafts through the air. A chewy sweetness spreads with every bite. Please enjoy each grain, polished by the nature of Kirishima, in your daily meals.

Mozuku Soba

郷土料理

Yoron Island, the southernmost point of Kagoshima Prefecture, is known as a famous producer of 'mozuku' seaweed. Its unique specialty is 'Mozuku Soba.' These thin noodles have mozuku seaweed kneaded directly into them, providing a smooth and pleasant texture. A characteristic feature is that they are made with wheat flour and mozuku rather than buckwheat flour, making it a dish where you can taste the mineral-rich bounty of the sea. The vibrant appearance also stimulates the appetite. On this island surrounded by blue coral reefs, it has been cherished as a local flavor. The smooth mouthfeel unique to mozuku pairs perfectly with a refreshing soup. Please enjoy this Mozuku Soba, filled with the blessings of a southern island.

Tatsugo Green Papaya

特産品

This green papaya supports the food culture of Amami. In Tatsugo Town, the Amami style is to harvest green papayas before they ripen and use them as a vegetable. When shredded and stir-fried in champuru or pickled, you can enjoy its crunchy texture. It is an ingredient deeply rooted in the island's dining tables, indispensable even as a topping for Keihan, a representative local dish of Amami. You can discover a new charm as a vegetable, distinct from its fruit form. Even in a simple stir-fry, you will surely be surprised by its excellent texture. With its refreshing taste and pleasant mouthfeel, please experience the unique food culture of Amami through Tatsugo's green papaya.

Okinoerabu Potatoes

特産品

Okinoerabbage Island in the Amami Islands is a famous production area for new potatoes, which are shipped ahead of the rest of the country. This island, consisting of Wakamatsu and China Towns, was formed by the uplift of coral reefs. Coral lies beneath the red soil, and its rich minerals help grow delicious potatoes. Known as one of Japan's earliest sources of new potatoes, the peak harvest season occurs from February to April. Their charm lies in their sticky sweetness and fluffy texture. Packed with natural umami, these potatoes are perfect for stews or fried dishes. Even a simple boil with salt allows you to enjoy their hearty sweetness. Please try this taste of spring nurtured by the island.

Satsuma-age Confections

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Ichikikushikino City is known as the "birthplace of Satsuma-age." In this fishing-rich area facing the East China Sea, there has long been a custom of making kamaboko (fish cake) at home, which is said to have merged with the fried food culture introduced during the Satsama Clan era. These authentic Satsuma-age (tsukeage) are characterized by their sweet seasoning. Because they are easy to eat like a snack, mini-sized assortments are popular as souvenirs. Packed with the umami of fish paste, they are delicious both as is and when heated. You can enjoy a unique texture and flavor unique to the birthplace. Please enjoy the taste of Ichikikushikino City, the home of tsukeage, where many shops have been established since the Showa era.

Bontan Zuke (Candied Pomelo Peel)

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Akune City is a famous production area for pomelos (bontan). Legend has it that the history began in the Edo period when a shipwrecked Chinese merchant vessel drifted ashore, and the captain presented the fruit as a gift to the local people. It is said that the name 'Bontan' comes from the captain's name. 'Bontan Zuke' is made by slowly preserving these thick peels in sugar. This traditional sweet is created by simmering the soft albedo (inner peel) in syrup. The perfect blend of subtle bitterness and gentle sweetness makes it an ideal accompaniment to tea. Unlike Bontan Ame, which comes from the same fruit, this offers a more mature flavor profile. Please enjoy the taste of Akune's Bontan Zuke.

Aira Potato Sweets

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Aira City is a village of sweet potatoes that preserves Kagoshima's potato culture to this day. It offers a variety of simple potato sweets made from potatoes grown in its warm climate. Imo-kenpi, made by frying thin strips of potato and coating them in syrup, features a crispy, savory texture and the natural sweetness of the sweet potato. You can also enjoy other potato-centric treats, such as moist Imo-yokan and smooth Sweet Potato cakes. Each one offers a nostalgic taste that highlights the natural sweetness of the ingredients. They are perfect with tea and enjoyed by everyone from children to adults. Please savor these Aira potato sweets, which are filled with the unique sweet potato culture of Kagoshima.

Isa Rice Confections

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Isa City, located in northern Kagoshima Prefecture, is one of the prefecture's leading rice-producing regions. Known as the 'Rice Granary of Satsuma,' it produces Isa rice, which boasts the highest production volume and quality in the prefecture. The pure water from mountains selected as part of Japan's Top 100 Water Source Forests, combined with the temperature fluctuations between day and night, locks the deliciousness into the rice. Various rice confections are made to utilize this high-quality Isa rice. You can enjoy simple flavors that bring out the sweetness of the rice through okaki, arare, and rice flour cookies. A crisp, fragrant texture spreads a gentle, rice-specific aroma. These are nutritious snacks born from a superior rice-growing region. Please try the rice confections made from Isa rice.

Brown Sugar Karinto

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Amami Oshima is an island of brown sugar, where high-quality sugarcane grows. 'Brown Sugar Karinto' is generously coated with this deep, rich brown sugar. The pleasant, crunchy texture pairs perfectly with the profound sweetness unique to brown sugar. It is a simple deliciousness where the mineral-rich flavor of the brown sugar spreads throughout your mouth as you chew. Brown sugar production has been carried out in Amami since the Edo period and is deeply rooted in the island's way of life. These karinto, utilizing that traditional sweetness, are beloved as a staple souvenir of Amami. With a somewhat nostalgic taste that is perfect for tea or as a snack, please enjoy the brown sugar karinto of Amami.

Amami no Fukurakan

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"Fukurakan" is a rustic local confection passed down on Amami Oshima. It is a fluffy, steamed treat made by mixing brown sugar with flour and other ingredients. Because baking soda is used to achieve its plump texture, it is also sometimes called "soda sweets." In Amami, brown sugar has been established as a sweetener since the Edo period. It is said that during celebrations or community gatherings, local mothers would serve handmade sweets made with brown sugar. With a single bite, the gentle sweetness of the brown sugar and the soft texture melt in your mouth. This is a warm snack nurtured by island life. Please enjoy the taste of Amami's Fukurakan.

Yakushima Tankan Sweets

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Yakushima, a World Natural Heritage island, is also known as a famous production area for Tankan. Tankan is a citrus fruit believed to have been naturally created by the crossbreeding of Ponkan and Orange, and about 80% of its production takes place on the remote islands of Kagoshima. On the high-altitude island of Yakushima, the temperature difference between day and night significantly enhances the sweetness of the Tankan. Full-scale cultivation began in the 1950s, and it is now a representative taste of spring on the island. There are many sweets that utilize this refreshing flavor. You can find various souvenirs such as Tankan jelly, jam, and cake that allow you to enjoy the juicy citrus aroma. Please enjoy the Tankan sweets nurtured by the nature of Yakushima.

Koshikijima Kibiナgo Dried Sweet

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Floating in the East China Sea, Koshikijima is known as a rich fishing ground for 'Kibinago.' There exists a rare dried confection made from this very fish. These thinly sliced, crispy Kibinago concentrate the savory umami of the small fish into a single bite. With a light, crunchy texture, it is a unique flavor of Koshiikijima that serves as both a snack and an accompaniment to drinks. On Koshikijima, fresh Kibinago has long been enjoyed as sashimi or salt-grilled. This confection takes those rich blessings of the sea and transforms them into a shelf-stable dried treat. It is also packed with calcium, and the fact that you can eat the whole fish is a wonderful bonus. Please enjoy this dried Koshikijima Kibinago sweet that captures the full essence of the sea.

Shibushi Sweet Potato Shochu Cake

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Shibushi City is a thriving town for sweet potato shochu production. Numerous distilleries line the city, each producing unique varieties of shochu. This 'Sweet Potato Shochu Cake' incorporates Shibushi's very own shochu into its batter. As you take a bite of the moist pound cake, the rich aroma of shochu gently unfolds. The baking process mellows the alcohol content, leaving behind only the mellow, fragrant flavor characteristic of sweet potato shochu. It is an adult-oriented dessert that pairs well with both coffee and tea. It is a highly appreciated gift for those who enjoy alcohol. Please experience this fragrant shochu cake, unique to the shochu town of Shibushi.

Ibusuki Hot Spring Steamed Pudding

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Ibusuki, known for its sand steam baths, is a town with a food culture rooted in utilizing the hot spring steam that erupts from the ground. This 'Hot Spring Steamed Pudding' is slowly cooked using that very steam. By cooking it with gentle steam, it achieves a smooth mouthfeel. Its charm lies in its simple yet elegant flavor, where the aroma of eggs spreads softly. This method, unique to a hot spring resort, creates a deliciousness found nowhere else. Available at souvenir shops in the hot spring town at the southern tip of the Satsuma Peninsula, it is the perfect companion for touring the sand steam baths. The comforting sweetness enjoyed after warming your body with the baths is exceptional. Please try this Ibusuki pudding, filled with the blessings of the hot springs.

Shirokuma (White Bear)

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A mountain of shaved ice is generously drizzled with smooth condensed milk, with colorful fruits sparkling on top. When you take a spoonful, the fluffy ice and the sweetness of the milk melt together and glide smoothly down your throat. Shirokuma is a type of shaved ice devised in 1947 at 'Mujaki' in Tenmonkan, Kagoshima. It is a summer tradition of Southern Kyushu, featuring freshly shaved ice topped with a uniquely refreshing milk sauce and diced fruits and beans. It earned this adorable name because the arrangement of toppings when viewed from above resembles the face of a white bear. When eaten on a hot day, it is a cold, sweet treat that you simply cannot stop eating. It is a magnificent serving that even adults might struggle to finish.

Karukan

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When you bite into the softly steamed white dough, a chewy elasticity and a subtle, natural sweetness spread through your mouth. The moist mouthfeel unique to Japanese yam leaves an elegant aftertaste. Karukan is a representative confection of Kagoshima, steamed using Japanese yam and rice flour. It is written with the characters for 'light steamed cake,' originating from the fact that the dough becomes lighter when steamed. The combination of Japanese yam, which grows well in the well-drained Shirasu plateau, and sugar, which was easily accessible, has taken root in the Satsuma region since the Edo period. The pure white appearance produced by the abundant amount of yam speaks to its high quality. A single piece with tea. The simple yet profound sweetness allows your heart to unwind.

Custadon

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When picked up with your fingers, the soft dough wobbles gently. As you bring it to your mouth, luscious custard cream overflows from the fluffy sponge, spreading a gentle sweetness across your tongue. Custadon is a Japanese-Western fusion steamed confection produced by Kagoshima's Satsuma Joukiya since 1988. It features custard cream made with Kagoshima eggs, softly wrapped in a sponge that is steamed rather than baked. The name combines 'custard' with 'don,' which means 'lord' in the Kagoshima dialect, reflecting the wish for it to be a 'lordly confection' loved by everyone. A softness that melts in a single bite. It is a popular Kagoshima confection that is much appreciated as a souvenir.

Bontan Ame (Pomelo Candy)

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Place it in your mouth without unwrapping it. From behind the dissolving oblate, a chewy and elastic mochi candy appears, and as you chew, the refreshing aroma of 'Bontan' (pomelo), a tropical citrus, spreads through your mouth. Bontan Ame is a mochi confection that Seika Foods in Kagoshima has continued to make since 1924. Its main feature is the soft dough made from glutinous rice infused with pomelo flavor, with each piece individually wrapped in oblate. This oblate does not need to be peeled and can be eaten as is. It is a true long-seller representing Kagoshima, loved for nearly a century. The gentle sweetness and citrus aroma evoke a sense of nostalgia. It is a simple flavor that makes you reach for one piece after another.

Hyoro-mochi

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When speaking of Kagoshima's famous sweets, there is Seika Foods' 'Hyoro-moichi.' The simple taste of kneaded kinako and starch syrup is enhanced by the addition of matcha and aonori (dried seaweed), creating a unique and complex richness. It is a nostalgic Japanese-style mochi confection wrapped in oblate. The name originates from the story 'Oishi Hyoro Yumemonogatari' passed down in Satsuma. It was named to convey the spirit of the people of the past by embedding the name of a refreshing Satsuma youth into the confection. Like its sister product Bontan Ame, its unique chewy texture and gentle sweetness have continued to be loved across generations. Please enjoy this nostalgic flavor, which becomes addictive once you try it, alongside your tea.

Akumaki

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'Akumaki' is a traditional confection unique to Kagoshima, eaten during the Boy's Festival. It is made by soaking glutinous rice in lye, wrapping it in bamboo leaves, and simmering it in lye water for several hours. A key feature is its long shelf life, as the alkaline components of the lye soften the rice and make it resistant to spovers. One theory suggests its origin dates back to the Battle of Sekigahara, where Shimazu Yoshihiro brought it as a field ration. It is said to have become a festival sweet to wish for the healthy growth of boys, and even today, it remains a seasonal symbol of early summer in Kagoshima. Please enjoy this piece of history, coated in kinako or brown sugar, to experience its unique chewy texture and the characteristic aroma of lnye.

Shirokuma Ice Cream

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Shirokuma cup ice cream allows you to enjoy the Kagoshima summer staple, 'Shirokuna,' anytime. It is a visually delightful treat featuring colorful fruits topped with the gentle sweetness of condensed milk. Its origin is said to date back to the 1940s at a shaved ice shop in Tenmonkan. The name comes from the fact that when viewed from above, the arrangement of raisins and cherries resembled the face of a polar bear (shirokuma). Its deliciousness eventually spread nationwide, leading various manufacturers to release cup versions. Now, it can be easily bought at supermarkets and convenience stores. Please enjoy the refreshing sweetness of condensed milk and the colorful fruits right at your home.

Satsuma-imo (Sweet Potato) Tart

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Kagoshima is a major producer of sweet potatoes. The 'Satsuma-imo Tart,' which uses plenty of these potatoes, is a popular confection featuring smooth sweet potato paste inside a crispy tart crust. A well-known representative is the 'Karaimo' (sweet potato) confectionery from Festibaro. While their smooth 'rare cake' is widely loved, their baked sweet potato tarts are also highly acclaimed. As a sweet unique to Kagoshima, they are much appreciated as souvenirs. Upon taking a bite, the natural sweetness of the sweet potato and its moist, smooth texture spread gently through your mouth. Please enjoy this elegant treat that pairs well with both tea and coffee.

Tsuru no Tamago (Crane's Egg)

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Located in the northwestern part of Kagoshima Prefecture, Izumi City is Japan's number one destination for migrating cranes. From around October to March each year, over 10,000 Hooded Cranes and White-naped Cranes arrive to overwinter. It is an internationally precious site where a large portion of the world's Hooded Crane population gathers. 'Tsuru no Tamago' is a famous confection inspired by this city of cranes. It is a manju with white bean paste gently shaped like an egg, and it is widely enjoyed as a souvenir during the crane migration season. The mellow, elegant sweetness of the white bean paste provides a soothing comfort to the heart. It is a treat you will want to enjoy while imagining the grand sight of cranes descending. Please try the famous Izumi confection, Tsuru no Tamago.

Tarumizu Hot Spring Water Jelly

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Located at the foot of Sakurajima, Tarumizu City is known for its high-quality hot spring water. The alkaline spring water rising from underground is popular as drinking water due to its mellow, easy-to-drink, ultra-soft texture. The Hot Spring Water Jelly was created by utilizing this very water. Using soft water rich in minerals results in a smooth and silky mouthfeel. The refreshing jelly is perfect for the hot season. The quality of the base water enhances its clean taste. It is a health-conscious souvenir unique to a hot spring destination. Please enjoy the Tarumizu Hot Spring Water Jelly, nurtured by the blessings of Sakurajima.

Anno Imo Sweets

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The sticky, sweet Anno potato is a specialty sweet potato that Tanegashima is proud of. Its charm lies in its creamy texture and sweetness so intense that nectar seeps out when heated. Tanegashima offers many sweets that utilize these potatoes. You can find a collection of treats that enhance the rich, natural sweetness of the potato, including Anno potato pudding, tarts, and ice cream. It is said that Anno potatoes originated when potato seedlings were brought from Indonesia after the war and grown in the Anno district. Their natural sweetness possesses a depth that sugar alone cannot replicate. These are gentle sweets that allow you to taste the raw power of the ingredient. Please enjoy the Anno potato sweets of Tanegashima.

Tokunoshima Brown Sugar Sweets

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Embraced by the Kuroshio Current, Tokunoshima is an island where high-quality sugarcane is grown in mineral-rich red soil. The pure brown sugar produced from this sugarcane boasts a rich, deep sweetness. There are many sweets in Tokunoshima that utilize this brown sugar. With a wide variety including brown sugar peanuts, brown sugar candy, and brown sugar manju, they are loved as a staple souvenir of the island. The combination of fragrant peanuts coated in brown sugar offers a deliciousness where the sweetness and aroma linger. This simple yet deep flavor is unique to the 'Island of Brown Sugar.' Once you pick up a single piece, you won't be able to stop. Please enjoy the various Tokunoshima brown sugar sweets, which are also perfect with tea.

Getanha

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A triangular sweet that shines with a dark brown glaze. When you bite into it, the outer layer of brown sugar syrup crunches slightly, revealing a moist interior. The deep richness and simple sweetness of brown sugar spread throughout your mouth. Getanha is a local Kagoshima confection made by baking dough composed of flour and brown sugar, then soaking it thoroughly in brown sugar syrup. In Yokogawa Town (now part of Kirishima City), which once bustled as a rice collection hub, these were created as an accompaniment to tea for welcoming visitors. Although the tradition almost disappeared, it was revived by local efforts in the 2000s and has become a beloved flavor once again. Pairing it with strong green tea further enhances the richness of the brown sugar. It is a simple, timeless sweetness of the hometown.

Chiran Tea Sweets

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Minamisatsumasaki City boasts the largest tea production area in Japan at the municipal level. The tea grown in Eiwa, Chiran, and Kawabe is beloved as 'Chiran Tea,' characterized by its clear light green color and refreshing aroma. It is said that the mist protects the tea leaves, allowing them to accumulate umami. Sweets using this Chiran tea are gaining popularity at roadside stations and elsewhere. The lineup includes confectionery that brings out the tea's flavor, such as matcha roll cake, sencha pudding, and tea tiramisu. The pleasant bitterness and rich aroma stand out gently within the sweetness. These are elegant tea sweets unique to Japan's top tea-producing region. Please enjoy the profound flavor of Chiran tea.

Japanese Sweets Enjoyed in Satsuma Ware Vessels

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Miyama in Hioki City is the home of 'Satsuma ware,' which was brought from the Korean Peninsula over 400 years ago. It is said that potters brought back by Shimazu Yoshihiro during the Bunroku and Keicho campaigns established kilns in this area. Even today, kilns such as the Chinju-kan kiln continue to inherit these techniques. In Miyama, you can enjoy Japanese sweets served in beautiful Satsuma ware vessels. At the tea room attached to the kiln, you can taste matcha and seasonal Japanese sweets in elegant Satsuma ware bowls. The delicate beauty of the vessel in your hands further enhances the deliciousness of the sweets. Spend a relaxing moment in a village where history and craftsmanship live on. Please try the Japanese sweets of Miyama.

Bonito Crackers

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Makurazaki is one of Japan's leading producers of bonito flakes (katsuobushi). Many bonito are landed at the fishing port, and numerous bonito flake factories line the city. The tradition of making bonito flakes has been passed down since ancient times, with meticulous techniques still preserved today. From this home of bonito flakes comes 'Bonito Crackers.' These are crispy, fragrant crackers that tightly lock in the umami of bonito. As you chew, the richness and flavor of the bonito spread, making them perfect for tea time or as a snack with drinks. It is an addictive deliciousness that makes you reach for one piece after another. This is a flavor you can only encounter here, in a town where bonito flake culture is deeply rooted. Please enjoy these fragrant crackers, the pride of Makurazaki, one of Japan's premier bonito towns.

Kirishima Black Vinegar Sweets

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Fukuyama-cho in Kirishima City is a home to 'pot-brewed black vinegar' that has continued since the Edo period. In this area overlooking Kinko Bay, brown rice, rice koji, and water are placed in earthenware jars lined up outdoors, where they undergo slow fermentation and aging under the sun for over six months. Some of these jars are said to have a long history. Sweets made with this Fukuyama-cho black vinegar are popular among tourists. The lineup includes health-oriented treats such as black vinegar pudding, donuts, and jelly. The mellow acidity and richness unique to black vinegar peek through the sweetness. Its appeal also lies in its easy-to-eat, refreshing aftertaste. Please experience this new deliciousness born from traditional black vinegar.

Yoron-style Sata Andagi

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On Yoron Island, located near Okinawa, a fried snack very similar to Sata Andagi is widely enjoyed. In the Okinawan dialect, Sata Andagi means 'sugar fried in oil,' and refers to these round, deep-fried treats. Influenced by Ryukyuan culture, Yoron Island has developed a tradition of simple, brown sugar-flavored fried sweets as a local snack. Crispy on the outside and fluffy on the inside, the deep richness of the brown sugar melts into the savory aroma of the fried dough. With a nostalgic flavor that has long been enjoyed at celebratory occasions as an auspicious sweet, we invite you to taste this fried snack that embodies the living culture of Yorigu Island.

Kushikino Shochu

芋焼酎

Ichikikushikino City is known as a base for deep-sea tuna fishing. Boasting one of the highest numbers of fishing vessels in Japan, it has flourished as a town of fishermen. In this vibrant port town, sweet potato shochu production has been active since ancient times. Kagoshima's sweet potato shochu is an alcoholic beverage made by fermenting sweet potatoes and rice koji with pure water before distillation. A full-bodied shochu has been loved for the evening drinks of fishermen returning from long voyages. It pairs perfectly with tuna dishes and the local specialty, Satsuma-age (fried fish cakes). It is a drink you'll want to savor with hot water while imagining the vitality of the port town filled with the scent of the sea. Please enjoy it while picturing the lively nights of this fishing town.

Akarui Noson

芋焼酎

"Akarui Noson" is an imo shochu brewed by the Kirishima-cho Distillery in Satsuma Town. With its unique name and retro label, it is a beloved choice among shochu fans. The brewery is located at the foot of Mount Kirishima, Japan's first designated national park. Using traditional clay vats passed down since its founding in the Meiji era, the spirit is brewed using Kagoshima-grown Kogane Senkan sweet potatoes and mineral-rich natural water from the Kirishima mountain range. By blending black koji and white koji spirits, they have achieved a perfect balance of richness and crispness. It offers a traditional taste with the aroma of steamed sweet potatoes and a deep finish. Slightly dry, it pairs excellently with food. Please enjoy this rustic cup named after a rural village.

Tsurumi

芋焼酎

'Tsuruna' is a sweet potato shochu brewed by Oishi Shuzo in Akune City. Since its founding in 1899, it has been long cherished as the brewery's flagship brand. Brewed with locally grown sweet potatoes and white koji, it is finished with a mellow, rich aroma and a well-balanced taste of spiciness and sweetness. It is an authentic sweet potato shochu made with great care and patience. When enjoyed on the rocks or with water, the deliciousness of the potato is prominent; when diluted with hot water, it transforms into a smooth, crisp, dry style. The way its character changes depending on how you drink it is one of its greatest charms. Please enjoy this authentic cup, the pride of the brewery in the seaside town of Akune.

Tenmonkan

芋焼酎

"Tenmonkan" is an imo shochu named after the Tenmonkan district in Kagoshima City. The name Tenmonkan is prestigious, originating from the astronomical observatory "Meijikan" established by Shimazu Shigehide, the lord of the Satsuma Clan, during the Edo period. Named after this bustling district, this shochu is made from high-quality sweet potatoes grown in Minamisatsuma and finished to be light and easy to drink. Its refreshing taste, achieved through low-temperature fermentation, makes it a versatile choice that complements any cuisine. It features a unique, gentle sweetness and is perfect when served on the rocks or with water. The clean finish pairs well with all types of food. Please enjoy a glass while imagining the vibrant nightlife of Kagoshima.

Isami

芋焼酎

Upon taking a sip, a mellow smoothness spreads across the palate, followed by the rich, natural sweetness of the potato rising from within. While robust in character, the mouthfeel is surprisingly gentle and glides smoothly down the throat. Isami is an imoshochu produced with passion for a single brand, 'Isami,' by Kai Shoten—a brewery established in 1897 located in Oguchi, Isa City, Kagoshima Prefecture. Since its inception, it has adhered to traditional handmade methods, using black koji and ceramic vats for the primary fermentation. The cool climate of the Isa region, often called the 'Hokkaido of Kagoshima,' has nurtured this mellow flavor. Enjoy it slowly with hot water. Please indulge in the deep flavor known as the original premium shochu.

Kuro Isanishiki

芋焼酎

'Kuro Isanishiki' is an imoshotchu brewed by Oguchi Shuzo in Isa City. Since its release in 1987, it has been known as the catalyst for the black koji boom and boasts top-tier popularity within Kagoshima Prefecture. The Oguchi Basin, where the brewery is located, experiences significant temperature fluctuations and is also known as a producer of delicious Isa rice. By fermenting 'Kogane Senkan' sweet potatoes with black koji, a rich aroma, subtle sweetness, and a mellow, flavorful mouthfeel are created. It is truly a drink that stays close to daily life, having been loved in the Isa region for a long time. When enjoyed with hot water, the sweet aroma of the potato rises gently, soothing the soul. Please take your time to savor the rich umami unique to black koji.

Isen Brown Sugar Shochu

黒糖焼酎

Isen Town in Tokunoshima is known as a village of longevity. In this southern island where sugarcane fields spread endlessly, brown sugar shochu is brewed. Brown sugar shochu is an alcohol permitted to be manufactured only within the Amami Islands, distilled from sugarcane brown sugar and rice koji. Sugarcane cultivation is thriving in Isen Town, and that brown sugar has been carefully transformed into shochu using traditional methods. It offers a simple and warm flavor deeply rooted in the lives of the islanders. Slowly enjoy the sweet aroma of brown sugar and the clean aftertaste with hot water. Please try this island sake from the village of longevity. It feels as though the gentle island time expands beyond the glass.

Mankoi

黒糖焼酎

"Mankoi," brewed by Yayoi Shochu Jozo in Uken Village. This brown sugar shochu is produced by the brewery with the oldest history on Amami Oshima. "Mankoi" is a word representing a beckoning gesture, carrying the auspicious meaning of "inviting many people." It is a bottle where the flagship brand "Yayoi" has been slowly aged in oak barrels for about three years, characterized by its sweet brown sugar aroma and a robust, flavorful taste. The mellowness unique to barrel aging pairs excellently with rich, heavy dishes. It is an auspicious island spirit that makes you want to say "one more glass" at celebratory occasions. You can also feel the weight of the history spun by this oldest brewery deep within its flavor.

Sato no Akebono

黒糖焼酎

An essential bottle when discussing Amami's brown sugar shochu is "Sato no Akebono," produced by Machida Shuzo in Tatsugo Town. Brown sugar shochu is a spirit distilled from brown sugar made from sugarcane and rice koji, a production permitted only within the Amami Islands. Machida Shuzo is known as a key figure in spreading a clean, easy-to-drink flavor by using techniques such as vacuum distillation to suppress harshness. Their long-term aged, amber-colored spirits, slowly matured in oak barrels, are also highly popular. It features the sweet aroma unique to brown sugar and a light, refreshing aftertaste. It is delicious enjoyed on the rocks, with soda, or even with hot water. Please enjoy a glass that lets you feel the gentle island time of Amami.

Amami

黒糖焼酎

The brown sugar shochu "Amami," brewed by Amami Oshima Shuzo, is a representative spirit of the region, bearing the name of the island itself. Brown sugar shochu is distilled using brown sugar from sugarcane and rice koji, and its production is only permitted in the Amami Islands. Amami Oshima Shuzo is a brewery that also produces popular brands such as "Jungo" and "Takakura," carefully using the island's abundant underground spring water for brewing. It features the sweet aroma unique to brown sugar and a clean afterlag. When enjoyed with hot water, the aroma rises richly; on the rocks, it offers a light drinking experience. It is a spirit you want to savor slowly while imagining the dining tables of Amami. It is a staple of daily life that the people of the island have enjoyed as a matter of course.

Asahi

黒糖焼酎

"Asahi," produced by Asahi Shuzo in Amami City, is a brown sugar shochu that supports the island's daily life and is closest to the dining tables of Amami. Brown sugar shochu is a spirit unique to the Amami Islands, distilled from sugarcane brown sugar and rice koji. "Asahi" is one of the most beloved brands in Amami, and its unpretentious, rustic flavor has quietly accompanied the daily evening drinks of the island's people. It is a glass that perfectly embodies the term "island sake," meant to be enjoyed without pretension. We recommend enjoying it slowly with hot water, paired with Amami specialties like Keihan (chicken rice) or freshly caught local fish dishes. Please experience this unadorned taste that is closest to the island's way of life.

Lento

黒糖焼酎

"Lento," brewed by Amami Oshima Kaiun Sholu in Uken Village. It is a somewhat mysterious brown sugar shochu that is raised while listening to classical music. "Lento" is a musical term meaning "slowly." Through a unique acoustic maturation process that transmits sound vibrations to the storage tanks, it is slowly and mellowly matured over approximately three months. Brewed with underground spring water from Mt. Yubawan, it features a gentle flavor with suppressed impurities through vacuum distillation. It possesses the sweet aroma of brown sugar and a smooth mouthfeel that seems to melt away. It is highly recommended even for those who are not fond of shochu—a glass enveloped in the blue skies and seas of Amami. The story of a shochu raised alongside music adds a subtle color to the flavor.

Mitake

芋焼酎

Yakushima, a World Natural Heritage island. Brewed with the famous water nurtured by deep forests is the sweet potato shochu 'Mitake' from Mitake Shuzo. The name 'Mitake' comes from the three mountains that tower over Yakushima: Mt. Miyanoura, Mt. Nagata, and Mt. Kuromi. Brewed with Jomon Water flowing through the Yakusugi cedar forests and locally grown sweet potatoes, this shochu has a mellow flavor that suppresses the smell of sweet potato. During the authentic shochu boom, its name became known nationwide as a difficult-to-obtain brand. It continues to be loved as a staple Yakushima souvenir due to its clean and easy-to-drink nature. Please slowly feel the blessings of Yakushima's pure water with hot water dilution (oyu-wari). It will surely be appreciated as a commemorative bottle for visiting Yakushima.

Aiko

芋焼酎

'Aiko' is produced by Mitake Shuzo in Yakushima. It is a special sweet potato shochu that can only be obtained on Yakushima. It is a limited edition product made by long-term aging of the original spirit of the flagship brand 'Mitake,' and it is a popular bottle sought after by shochu fans visiting Yakushima. It is brewed with Jomon Water, the famous water flowing through the Yakusugi forests, and sweet potatoes carefully cultivated on the island. Through careful aging, a plump sweetness from the sweet potato and a mellow, smooth finish are created. It is a premium flavor that can only be encountered on this World Heritage island. It is an alcohol you want to enjoy slowly on the rocks or with hot water along with your travel memories. The rarity of it being available only on the island makes the flavor even more special.

Kimotsuki Shochu

芋焼酎

Kimotsuki Town is well known for the Uchinoura Rocket Launch Site. Under the warm climate of the southern Osumi Peninsula, traditional sweet potato shochu making has continued. Satsuma sweet potato shochu uses sweet potatoes and rice koji as its primary ingredients, brewed with groundwater and slowly distilled. Since sweet potatoes, which arrived from Ryukyu during the Edo period, grew well even in the thin Shirasu soil of Satsuma, sweet potato shochu making has become deeply rooted in the landscape of Kagoshima. This is a drink where you can gently feel the rustic and warm sweetness of the sweet potatoes grown by the earth of Osumi. Whether on the rocks or with hot water, please slowly enjoy the scent of the southern soil that leads to space. On nights when the roar of a launch could be heard, this glass surely accompanied the moment.

Maou

芋焼酎

The moment you uncork the bottle, a gorgeous, fruity aroma spreads that is hard to believe comes from sweet potato shochu. Upon tasting, a clean flavor without any potato-like heaviness follows, leaving a tight and rich aftertaste that lingers quietly. Maou is a sweet potato shochu brewed by Hakata Jōzō, established in 1904 and known as the southernmost brewery on the mainland. Using Ogami-produced Kogane Senkan as its raw material, its major feature is the extraction of a brilliant aroma reminiscent of Ginjo sake. Due to its unique flavor, it continues to fascinate shochu lovers nationwide as one of the '3M' premium sweet potato shochus, alongside 'Mori Izo' and 'Murao'. Enjoy its aroma slowly on the rocks or with water. A sophisticated bottle that redefines the concept of sweet potato shochu.

Murao

芋焼酎

"Murao" is a sweet potato shochu brewed in a small distillery nestled in the mountains of Satsumasendai City. Along with "Mori Izo" and "Maou," it is counted as one of the '3M' premium shochus that are notoriously difficult to obtain—truly a legendary bottle. Murao Shuzo is an established distillery with a history dating back to the 35th year of the Meiji era. By adhering to traditional clay pot fermentation and relying on a very small team for handmade production, large-scale manufacturing is impossible. This is precisely what makes it such a rare existence. Using harvested sweet potatoes, the spirit is slowly aged in clay pots. A powerful yet mellow flavor, reminiscent of roasted sweet potatoes, spreads across the palate, featuring concentrated umami and richness. It is a glass of Murao, known as a phantom brew, that you should truly savor if you ever have the chance to encounter it.

Mishima Shochu

芋焼酎

Mishima Village consists of volcanic islands, including Iwo Jima and Kuroshima. Small-batch potato shochu is brewed within this environment unique to remote islands. Kagoshima's potato shochu is made by distilling sweet potatoes and rice koji with pure water. As Mishima Village is a sparsely populated remote island, the production volume of shochu is limited, making it a rare find that can only be encountered by those who visit the island. The simple flavor nurtured by these islands in the middle of the ocean is truly worthy of being called a 'phantom island sake.' If you have the opportunity to obtain it, please savor it carefully on the rocks or with hot water. We hope you will one day encounter this phantom glass nurtured by the volcanic islands.

Wakashio

芋焼酎

'Wakashio' is a sweet potato shochu brewed by Wakashio Shuzo in Shibushi City. Founded in 1968 by several local breweries joining forces, the brewery continues to produce shochu rooted in the Osumi Peninsula. At the brewery, the shochu is carefully brewed in the handmade 'Senkoku-gura' storehouse. Using the pure water of the Osumi Peninsula and the local 'Kogane Senkan' sweet potatoes, it is aged slowly in clay pots. By letting the undiluted spirit rest for a long time, it achieves a mellow and well-balanced flavor. It has been enjoyed alongside its flagship brand, 'Chikamejo.' With a soft mouthfeel and a rich, sweet aroma, please enjoy this drink that offers a harmony of umami and richness without being tiring to the palate.

Riemon

芋焼酎

'Riemon' is an imo-shochu brewed by Ibusuki Shuzo in Ibusuki City. Its name originates from 'Kan-sho-o Maeda Riemon,' the man who first brought sweet potatoes to Satsuma. It is said that in 1709, Riemon of Yamakawa, Ibusuki, brought rare tubers from Ryukyu, developed cultivation methods, and shared seedlings with local farmers. Eventually, the sweet potato took root in the Satsuma region and became the foundation of the imo-shochu culture. This brand reflects the history of the land, bearing the name of its benefactor. Its mellow and easy-to-drink flavor makes it perfect as an entry point to imo-shochu. Please enjoy this spirit born in the homeland of the sweet potato while reflecting on its history.

Umi (Sea)

芋焼酎

'Umi' is an imo-shochu brewed by Oumi Shuzo in Kanoya City. It was created with the desire to make a gentle drink 'for those who cannot drink much imo-shochu and for women.' Oumi Shuzo was founded on the Osumi Peninsula in 1967 through a collaboration of local brewers. 'Umi' is made using Beniotome red sweet potatoes and yellow koji, utilizing low-temperature fermentation and vacuum distillation. They take great care to use hot spring water from Tarumi for dilution. A bright, citrusy, and fruity aroma rises from the glass. It has a light, mild character with a refreshing finish that cleanses the palate. It is highly recommended for beginners or those who prefer a lighter drink. Please enjoy its sea-like freshness on the rocks or with water.

Kojika

芋焼酎

'Kojika' is an imo-shochu brewed by Kojika Shuzo in Gohei-cho, Kanoya City. Located in a rural area along the Aira River, it is cherished as a brand deeply connected to the Osumi Peninsula. For brewing, natural water pumped from deep underground—where the groundwater of the Kunimiyama mountain range flows—is used. The raw material, 'Kogane Senkan' sweet potatoes, are harvested from company-owned and contract farms and processed according to a meticulous schedule to ensure freshness. Brewed with white koji, its flavor features the sweet aroma of sweet potato, a mellow mouthfeel, and a clean, savory potato taste. It is a local spirit that never gets tiring and accompanies daily evening relaxation perfectly. Please enjoy a glass filled with the blessings of Kanoya.

Kosho Shuzo Sweet Potato Shochu

芋焼酎

Kosho Shuzo is a long-established distillery located in Hioki, west of Kagoshima City. Their flagship brands are 'Kozuru,' which has continued since the company's founding, and 'Mellow Kozuru,' a long-term aged spirit matured in barrels. 'Kozuru' is the brewery's signature brand, named by projecting dreams for the future onto a young crane. Brewed using traditional clay pot methods, this sweet potato shochu allows you to enjoy the rich, authentic flavor of the potato itself. On the other hand, 'Mellow Kozuru' is a rice shochu aged in barrels, similar to whisky. Its charm lies in its mellow mouthfeel and beautiful amber color. Each glass embodies the spirit of a brewery that pursues new flavors while respecting tradition. Please enjoy the shochu from Kosho Shuzo.

Tokara Shochu

芋焼酎

The Tokara Islands are scattered between mainland Kagoshima and Amami. On these remote islands far from the mainland, sweet potato shochu is brewed bit by bit. Kagoshima's sweet potato shochu is made by fermenting local sweet potatoes and rice koji with island water before distillation. The Tokara Islands consist of a chain of remote islands accessible only by regular ferry boats, so the distribution of this shochu is very small. It has become an incredibly precious drink that can only be experienced by those who visit the islands. It is a flavor that directly reflects the terroir nurtured by these untouched natural landscapes. Because it is so hard to encounter, if you do find it, please enjoy it with hot water (oyu-wari) or on the rocks. It will bring you a special moment that can only be tasted on these remote islands.

Izumi ni Maiko

芋焼酎

"Izumi ni Maiko" is an imo shochu brewed by Izumi Shuzo in Izumi City. Izumi City is one of Japan's largest wintering grounds for cranes, with over 10,000 birds visiting every year. This spirit is named after their elegant appearance. Using Kogane Senkan as the raw material, it blends spirits brewed with white koji and black koji, then adjusts the flavor by adding aged spirit from clay vat fermentation. Its characteristic feature is that you can enjoy both the crispness of white koji and the richness of black koji in a single bottle. While preserving the natural flavor of the sweet potato, it is finished to be light and easy to drink, making it approachable for shochu beginners and women alike. Please savor this light and graceful cup, much like the cranes descending upon the winter sky.

Mori Izo

芋焼酎

When gently poured into a glass, it lacks the harshness often found in sweet potato shochu, instead releasing a mellow and faintly sweet aroma. With a single sip, it glides smoothly over the tongue, leaving a pleasant, clean aftertaste. Mori Izo is a sweet potato shochu produced by Mori Izo Distillery in Tarumily City, Kagoshima Prefecture. Made from Kagoshima-grown sweet potatoes, it is carefully crafted using the laborious traditional clay pot method, which allows air to enter through countless pores to promote aging. Due to a policy of deliberately not increasing production, it is known as a 'phantom shochu' and is revered as one of the '3M' alongside 'Maou' and 'Murao.' When enjoyed with hot water, its mellow sweetness expands. It is the perfect drink for a special night when you want to savor every moment.

Kana

黒糖焼酎

"Kana" is brewed by Nishihira Shuzo in Setouchi Town. Its name, meaning "beloved one" in the Amami dialect, reflects the heartfelt nature of this brown sugar shochu. Nishihira Shuzo has roots in awamori brewing technology and began producing brown sugar shochu in Amami after the war. "Kana" is an amber-colored spirit that has been slowly aged in barrels after fermentation, featuring a beautiful harmony between the soft sweetness of brown sugar and a deep richness derived from the barrels. With its mellow and profound flavor, it is an adult's drink to be sipped slowly on the rocks. It is a spirit that seems to gently accompany a quiet night spent with a loved one. It is a drink you will want to savor deeply along with the resonance of the Amami dialect.

Tanegashima Imo Shochu

芋焼酎

Tanegashima is an island of uniquely characterful sweet potatoes, including Anno and Purple varieties. Tanegashima Shuzo, located in Nishinoomote City, brews the island's potato shochu. Known for brands such as 'Tanegashima' and 'Kyuyo,' they produce shochu using various sweet potatoes grown on the island. The charm unique to Tanegashima shochu is that the individual characteristics of each potato, such as the melt-in-your-mouth sweetness of Anno potatoes, are directly reflected in the flavor. Pure water from the island is used for the brewing process. Please enjoy the rich sweetness and deep flavor of the potatoes on the rocks or with hot water. We invite you to enjoy a glass full of character, nurtured by the island where firearms were first introduced. It is also a delight to compare the different potato personalities, a pleasure unique to this historic island.

Shoo no Shochu

芋焼酎

Soo City, located on the Osumica Peninsula, is a lush green town with a thriving livestock industry. In this land, blessed by the Kirishima mountain range, sweet potato shochu production using local potatoes is also carried out. At the brewery, fresh sweet potatoes from Osumi are used as raw material and fermented with natural groundwater from the Shirasu plateau. Those made with black koji feature a character of richness and depth. By aging them slowly in clay pots, a gentle aroma and mellow mouthfeel are created. It is a simple, easy-to-drink local shochu where you can sense the inherent, plump sweetness of the sweet potato. When diluted with hot water, the aroma of the potato spreads softly. Please enjoy this cup nurtured by the climate of Osumi.

Osaki Shochu

芋焼酎

Osaki Town spreads across the fertile plateaus of the Oumu Peninsula. Sweet potato shochu is made using sweet potatoes carefully cultivated here as raw material. Kagoshima's sweet potato shochu is born from brewing sweet potatoes and rice koji with groundwater and slow distillation. The well-draining Shirasu plateau is perfect land for growing sweet potatoes, and the Osumi Peninsula has long supported shochu making as one of the prefecture's leading sweet potato production areas. This is a drink that stays close to your daily life—rustic and easy to drink. Why not enjoy it casually on the rocks or with water, feeling as if you are at a local dining table? Its honest flavor, which never becomes tiring, is likely why it has been loved locally for a long time.

Yamato Village Brown Sugar Shochu

黒糖焼酎

Located on the west coast of Amami Oshima, Yamato Village. Within the lives of its small settlements, shochu made with the island's brown sugar is quietly brewed. Brown sugar shochu is a spirit permitted to be produced only in the Amami Islands, distilled from ingredients such as sugarcane brown sugar and rice koji. It holds a history where tax exceptions were granted on the condition of using rice koji, and it has been carefully passed down alongside the lives of the islanders. Its rustic and unadorned flavor can truly be called the origin of island spirits. Please enjoy its sweet brown sugar aroma and clean finish leisurely with hot water (oyu-wari). It is a warm drink that allows you to feel the very breath of island life.

China Kuroto Shochu

黒糖焼酎

China Town on Okinoerabu Island, also known as the 'Island of Flowers.' Kuroto shochu is brewed using sugarcane carefully cultivated on the island as its raw material. Kuroto shochu is an alcoholic beverage permitted to be produced only in the Amami Islands, distilled using brown sugar made from sugarcane and rice koji. The pure water of the island, formed by the uplifted coral reefs, combined with the brown sugar, has created a shochu unique to this location. A single glass, wafting with the sweet aroma of brown sugar, is an indispensable presence at island banquets. Its clean finish pairs well with food. Please enjoy a moment of the southern island's night slowly, whether warmed with hot water or served on the rocks. The bright atmosphere of the blooming island seems to be reflected in its flavor.

Nakataneyama Shochu

芋焼酎

Nakataneyama Town is situated exactly in the center of Tanegashima. Potato shochu is brewed here under the island's abundant nature and high-quality water. Kagoshima's potato shochu is distilled by brewing local sweet potatoes and rice koji with pure water. Tanegashima is known as a production area for diverse sweet potatoes, including Anno potatoes, which have supported the island's shochu production since ancient times. It is an unpretentious drink where you can sense the simple sweetness of the potatoes grown on the island. When served with hot water, the aroma of the potato rises gently. Please savor it slowly while imagining the blue skies and wide seas of Tanegashima. Immerse yourself in this gentle flavor born in the heart of the island.

Shima Bijin

芋焼酎

"Shima Bijin" is an imo shochu born in Nagashima Town, the northernmost tip of Kagoshima Prefecture. It is a collaborative brand produced by Nagashima Kenjo, which was established in 1967 through the cooperation of several breweries on the island. It is created by skillfully blending original spirits brewed with the traditional techniques of each brewery. By uniting spirits from different breweries, a deep natural sweet potato flavor and mellow sweetness are born. Nagashima Town has long been known as a region producing high-quality sweet potatoes. Its charm lies in its elegant finish that never becomes tiring, making it one of the most cherished daily drinks locally. Please take your time to savor this mellow cup created through the collective efforts of the island's brewers.

Amagi Brown Sugar Shochu

黒糖焼酎

Located in the northern part of Tokunoshima, Amagi Town brews traditional brown sugar shochu using raw materials from high-quality sugarcane grown on the island. Brown sugar shochu is an alcohol permitted to be manufactured only within the Amami Islands, distilled from sugarcane brown sugar and rice koji. It continues to carry on a historic island drinking culture that received special tax treatment on the condition of using rice koji. The shochu, brewed with the island's pure water, features a charmingly mellow and sweet aroma unique to brown sugar. Please enjoy its clean finish easily on the rocks or with hot water. This is a bottle you can sip leisurely while picturing the blue sea and sky of the island.

Higashikushira Shochu

芋焼酎

Higashikushira Town spreads across the eastern coast of the Osuimi Peninsula. In this warm land facing Shibushi Bay, traditional sweet potato shochu is brewed. Kagoshima's sweet potato shochu is made by fermenting local sweet potatoes and rice koji with groundwater before distillation. The Osumi Peninsula is one of the leading sweet potato producing regions in the prefecture, and the potatoes nurtured slowly by the warm climate have supported the island's shochu production for a long time. It is a rustic and warm local sake born from the local terroir. Enjoy this unpretentious drink on the rocks or with hot water. Please take your time to savor the blessings of the Osumi sea and earth. We invite you to try this soothing flavor produced by the land overlooking Shibushi Bay.

Amami (Tokunoshima)

黒糖焼酎

Tokunoshima is known as the island of bullfighting. Amami Shurui in Tokunoshima Town brews shochu using brown sugar grown on the island. Brown sugar shochu is a type of alcohol unique to the Amami Islands, distilled from sugarcane brown sugar and rice koji. Tokunoshima is a producer of high-quality sugarcane, and its brown sugar has supported the island's shochu production since ancient times. It is said that this island sake has been shared as a celebratory cup after intense bullfighting matches. Please enjoy its simple flavor, nurtured by the island's climate, with hot water or on the rocks. It is a drink you can savor while imagining the blue sea of Tokunoshima and the passion of its people. The strength of the bullfighting island seems to be contained directly within every glass.

Hachiman

芋焼酎

'Hachiman' is an imo-shochu (sweet potato shochu) handcrafted by Koraya Shuzo in Kawabe-cho, Minami-Kyushu City. In this small family-run brewery, the head of the family personally serves as the Toji (master brewer), continuing the tradition of barrel fermentation in clay pots. Production takes place only from autumn to winter when sweet potatoes are harvested, following a meticulous manual process where local potatoes are washed and prepared on the same day they are harvested. With limited production volume, it is a premium brand highly valued by shochu enthusiasts. Its characteristics include a powerful, fragrant aroma that fully captures the essence of the potato, paired with a heavy, substantial mouthfeel. When enjoyed with hot water, its rich aroma becomes even more pronounced. Please take your time to savor the complex flavors unique to clay pot fermentation.

Bunise

芋焼酎

'Bunise' is an imo-shochu brewed by Sata Soji Shoten in Eiwa-cho, Minami-Kyushu City. Its name means 'unattractive man' in the Kagoshima dialect. Like a man who may not be good-looking but is honest of heart and loved by all—this brand focuses on substance over appearance. This sentiment of the brewery is embedded in this rugged name. It is made using locally grown Kogane Senkan potatoes with minimal filtration. It offers a taste that can be called the essence of imo-shochu, featuring a sharp, dry profile balanced with a solid sweet potato sweetness. True to its name, it is an unpretentious yet unforgettable bottle. Please enjoy the spirit of this robust, 'rugged' sake.

Seiko Udoku

芋焼酎

'Seiko Udoku' is an imo-shotchu produced by Sata Soji Shoten in Eiwa-cho, Minami-Kyushu City. The name is striking, evoking a leisurely lifestyle: 'Farming on sunny days and reading on rainy days.' It is brewed using Kogane Senkan potatoes from the Minamisatsuma region combined with rice koji. A delicate floral and slightly sweet aroma drifts through the air, and upon tasting, you can enjoy the gentle sweetness of the sweet potato along with a clean, crisp finish. Because it is low in pungency, fruity, and easy to drink, it has a reputation for being approachable even for shochu beginners. It is a drink that gently accompanies your relaxed holiday time. Please relax and savor it slowly.

Houzan (Chiran)

芋焼酎

'Houzan (Chiran)' is a sweet potato shochu born in Chiran, Minami-Kyushu City, a famous tea-producing region. Chiran is known as the home of 'Chiran Tea,' which boasts the highest production volume in Japan, and it is also an area where sweet potato cultivation is thriving. The hilly landscape, surrounded by sea and mountains, is blessed with an environment ideal for crops, characterized by frequent mist and significant temperature fluctuations. This climate nurtures a shochu with rich potato flavor and a clear aftertaste. It is a brand brewed amidst the scenery of sprawling tea plantations. Its charm lies in feeling the full deliciousness of the potato while maintaining a clean, refreshing finish. Please take your time to savor this taste, which contains the rich nature and climate of Chiran, the land of tea, on the rocks or with water.

Minamitane Anno Imo Shochu

芋焼酎

Minamitane Town is the home of Anno potatoes, known for their melting sweetness. Potato shochu is brewed using these Anno potatoes as the raw material. Anno potatoes are a type of sweet potato with a sticky texture that becomes so sweet that honey-like nectar overflows when roasted. They are a brand of potato born in Tanegashima, with cultivation believed to have started in the Anno district of Minamitane after the war. The shochu made from these potatoes is finished as a bottle where a mellow and gentle sweetness can be clearly felt. Please enjoy the soft flavor unique to Anno potatoes on the rocks or with hot water. Enjoy a glass unique to Tanegula, wrapped softly in the sweet aroma of the potato. This is a bottle that allows you to fully experience the blessings of nature from Minamitane, the island of honey potatoes.

Minami-Osumi Shochu

芋焼酎

Minami-Osumi Town possesses Cape Sata, the southernmost tip of the mainland. In this land that can be called the southernmost part of Japan, sweet potato shochu continues to be quietly brewed. Kagoshima's sweet potato shochu is made by brewing local sweet potatoes and rice koji with pure water and then distilling them. The warm tropical climate is very suitable for growing sweet potatoes, and the Osumi Peninsula has long been known as a major producer of high-quality sweet potatoes, supporting the shochu industry for a long time. This is a bottle that allows you to enjoy the powerful flavor of sweet potatoes grown in the southernmost land. When enjoyed with hot water, the sweet aroma of the potato rises softly, making you feel the generous breeze of the tropics. It is a bottle you will want to choose as a souvenir of your journey to the far reaches of the south.

Tomino Hosan

芋焼酎

'Tomino Hosan' is an imo-shochu brewed by Nishi Shuzo in Hioki City. It is known as an innovative bottle that redefined the previous image of 'imo-shochu being too strong/pungent.' The secret lies in using yellow koji, which is also used in sake production. By fermenting Kogane Senkan potatoes slowly at low temperatures, they develop a mash with 'ginjo' (premium sake) aromas. This results in a fruity and refreshing scent reminiscent of citrus. Its elegance, unexpected for an imo-shochu, attracted those unfamiliar with the spirit and acted as a catalyst for the shochu boom. While it has a clean finish, the umami of the potato remains strong. Please enjoy its brilliant aroma on the rocks or diluted with water.

Tenshi no Yuwaku (Temptation of Angels)

芋焼酎

'Tenshi no Yuwaku' is an imo-shochu produced by Nishi Shuzo in Hioki City, aged for a long period in oak barrels. It is known as a luxurious product, being the first barrel-aged shochu born in Japan in 1997. Distilled from sweet potatoes and aged over many years, part of the spirit is rested in oak barrels, creating an amber color and a complex, mellow aroma reminiscent of whisky. With an alcohol content of 40%, it offers a substantial drinking experience. It features fruity notes, a vanilla-like sweet aroma, and a smooth mouthfeel. Tilting your glass reveals a new dimension of imo-shochu. Please enjoy this carefully aged spirit.

Satsuma Shiranami

芋焼酎

When you bring the glass close, a rich, potato-like aroma gently rises. With a single sip, a solid, deep sweetness spreads across the tongue, yet it flows into a light, refreshing aftertaste that never becomes tiring. Satsuma Shiranami is a quintessential classic among sweet potato shochus, produced by Satsuma Shuzo since 1955. This authentic Satsuma shochu is brewed using the traditional Kurose brewing method passed down in Satsuma, utilizing sweet potatoes perfectly suited for shochu production in Kagoshima Prefecture. It is a long-selling flagship brand that can be called a key player in spreading the charm of sweet potato shochu across the nation. When enjoyed with hot water, the aroma and sweetness of the potato expand even further. It is an orthodox flavor that has continued to accompany the dining tables of Kagoshima.

Kuroshironami

芋焼酎

'Kuroshironami' is an imo-shochu produced by Satsuma Shuzo in Makurazaki. It is the black koji-fermented version of the representative Kagoshima shochu brand 'Shiranami.' It is known as a familiar brand that has been loved by local residents for a long time. By using black koji, it achieves a sharper, drier finish than the regular Shiranami. Made from sweet potatoes grown in Minamisatsuma, it features a robust, savory potato aroma and a characteristically smooth, silky texture that is never tiring to drink. Its clean, sharp finish makes it perfect as an accompaniment to meals. You can fully enjoy the unique flavors of imoshochu on the rocks, with water, or with hot water. Please try this quintessential authentic imoshochu as your companion for an evening drink.

Sato (Black/White)

芋焼酎

'Sato' is a premium imoshochu produced by Sato Shuzo in Kirishima City. Known for having two distinct faces—Black and White—it boasts high popularity as a highly coveted bottle among shochu enthusiasts. Sato Shuzo is a small brewery dating back to the Meiji era. Because they rely on skilled artisans brewing carefully rather than mass production, the amount they can produce is limited. 'Sato Kuro' features a deep, rich flavor from black koji fermentation, while 'Sato Shiro' features a soft and refreshing taste from white koji fermentation. Whether you prefer the heavy, deep richness of Black or the soft, elegant White, comparing the two is a delightful experience. If you manage to get your hands on them, please take your time to savor these bottles that shine with master craftsmanship.

Shusui Shochu

芋焼酎

Shusui Town, spreading at the foot of the Kirishima mountain range, is a town blessed with abundant spring water, as its name suggests. The pure water brought by the Kirishima mountains is known as high-quality brewing water perfectly suited for making shochu. At the brewery, sweet potatoes from the local area are brewed into sweet potato shochu using this pristine spring water. The shochu, brewed with high-quality water, is characterized by its lack of impurities and a mellow mouthfeel. The deliciousness of the water is directly reflected in the flavor. With the gentle sweetness of the sweet potatoes and a clean, crisp finish without any harshness, this is a glass packed with the blessings of Kirishima's nature. Please take your time to savor the taste of this clear landscape, nurtured by the pure village of spring waters.

Ariizumi

黒糖焼酎

Yoron Island, at the southernmost tip of the Amami Islands. Arimura Shuzo, the southernmost brewery in Japan, brews the brown sugar shochu 'Shima Ariizumi.' On Yoron Island, there is a unique custom called 'Yoron Kenpo' to entertain guests with brown sugar shochu. In this style of hospitality, where a parent drinks from a large cup and passes it to the next person, the only brown sugar shochu on the island, 'Shima Ariizumi,' is an essential part of the occasion. It is carefully finished using traditional vat fermentation and handmade methods, utilizing groundwater springing from coral reefs. Its light finish is perfect for conversation. It is a drink you want to savor along with the warm hospitality of Yoron Island. Please feel the sea breeze of Yoron through this bottle produced by Japan's southernmost brewery.

Ryugu

黒糖焼酎

"Ryugu" is brewed entirely by hand at Tomita Shuzojo in Tatsugo Town. This is a robust brown sugar shochu born from a small, workshop-like brewery. Brown sugar shochu is a spirit permitted to be produced only within the Amami Islands, distilled using ingredients such as sugarcane brown sugar and rice koji. "Ryugu" is a handcrafted bottle made using brown sugar and black koji, aged slowly in vats that have been used for over forty years. Pure water springing from the primeval forests of Amami is used for the brewing process. When poured into a glass, the sweet aroma of brown sugar rises, and upon tasting, it offers a full-bodied richness with a dry finish. It is a flavorful island spirit that will impress even the most seasoned shochu lovers. Please discover this one-of-a-kind bottle created by the handiwork of a small brewery.

Okinoerabu Brown Sugar Shochu

黒糖焼酎

Okinoerabu Island is surrounded by coral reefs. Okinoerabu Shuzo in Wadomari Town brews brown sugar shochus such as 'Inonotsuyu' and 'Hanatori'. Brown sugar shochu is an alcohol unique to the Amami Islands, distilled from sugarcane brown sugar and rice koji. Brewed with the pure water of Okinoerabu Island, which was formed by uplifted coral reefs, this shochu results in a flavorful drink that directly reflects the blessings of the island's nature. Its charm lies in the sweet aroma of brown sugar and its clean finish. When mixed with hot water, the aroma spreads softly; on the rocks, it is light and refreshing. It is a drink you want to savor while imagining a feast on a southern island. Please enjoy the pure aftertaste produced by the clear waters of the coral island.

Hisatsuguya Bontan Monaka

和菓子

📍 阿久根駅

We have captured the aroma of Akune's citrus in a single bite of monaka. Akune City in Kagoshima Prefecture is widely known as a production area for Bontan (pomelo). Bontan is characterized by its thick skin and large fruit, offering a refreshing aroma and a pleasant sweetness. It has been carefully cultivated amidst the warm climate and sea breezes of Akune. Hisatsuguya is a confectionery shop in Akune that creates various sweets utilizing these local blessings. This Bontan Monaka features a bean paste that brings out the flavor of the pomelo, gently wrapped in fragrant monaka wafers. Please enjoy this unique taste of Akune, where the refreshing citrus aroma harmonizes with the elegant sweetness of the bean paste.

Sanzando Kashipo Sazae Monaka

和菓子

The plump shape of a seashell is truly adorable. The 'Sazae Monaka' made by Sanzando Kashipo in Akune City, Kagoshima Prefecture, is a unique treat that you can't help but reach for. Akune City is a port town facing the East China Sea. This specialty of the shop was born from the motif of the turban shell (sazae), a bounty of that sea. Because the top and bottom halves of the monaka shell are different shapes, each one is still finished by hand by skilled artisans. With its visual impact and rustic deliciousness, it is a long-beloved confection that has been cherished locally for over half a century.

Sanhando Kashipo Bontan Pie Manju

和菓子

We have wrapped Akune's refreshing citrus, the Bontan (pomelo), in a crispy pie crust. This is Sanhando Kashipo's 'Bontan Pie Manju.' Akune City in Kagoshima Prefecture is a town where citrus farming thrives, taking advantage of the warm climate facing the East China Sea. Among them, the Bontan is a local pride, known for its large fruit and clean aroma. Utilizing this bounty, each piece is carefully finished with the unique craftsmanship of Sanhando Kashipo, a local Japanese confectionery shop. It is a treat that embodies the essence of Akune, where Japanese and Western flavors meet. The fragrant pie crust pairs perfectly with the bittersweet and refreshing flavor of the Bontan. Please enjoy a bite of the citrus that has basked in the Akune sun.

Tankan Jelly

スイーツ

The rich sweetness of citrus bathed in the Amami sun bursts forth. Tankan is a citrus fruit grown in warm regions such as Amami Oshima. It is a variety born from the natural hybridization of Ponkan and Orange; it is said to have been brought from Taiwan to Kagoshima during the Meiji era, and today Kagoshima Prefecture accounts for approximately 80% of domestic production. The fruit is characterized by its strong sweetness, mild acidity, and rich aroma. This jelly is crafted using that very Tankan in a luxurious manner. With every bite, the intense sweetness and refreshing aroma transport you to the tropics. With its smooth texture and fruity flavor, it is a souvenir that allows you to fully enjoy the blessings of Amami.

Amami Brown Sugar Castella

その他

📍 奄美空港

A moist and rich Castella cake infused with the aroma of Amami brown sugar. Amami Oshima is an island where subtropical sugarcane cultivation thrives. The brown sugar made by boiling down the pressed juice is characterized by a deep sweetness and richness in minerals, having supported island life since ancient times. 'Amami Brown Sugar Castella' is a fluffy baked cake that uses plenty of this Amami brown sugar. The deep sweetness and toasted aroma unique to brown sugar are richly dissolved into the moist, fine-textured sponge. With a richer flavor than standard Castella, every bite allows you to feel the blessings of the southern islands. It is a flavorful confection typical of Amami, perfect for pairing with tea.

Pure Brown Sugar (Hard Type)

その他

📍 奄美空港

A hard-type pure brown sugar made from sugarcane grown on Amami Oshima. It features a crunchy texture and a charming, rustic sweetness rich in minerals.

Shimakuwa Leaf Senbei

その他

A somewhat rare rice cracker made using the leaves of the Shimakuwa (mulberry) plant that grows wild on Amami Oshima. It is a health-oriented baked snack that makes use of ingredients unique to this subtropical island. Mulberry has been a plant closely associated with island life since ancient times. We carefully process the leaves and knead them into the cracker dough, baking it to a crisp and fragrant finish. The subtle herbal flavor provides a taste that is both nostalgic and fresh. It is perfect as a palate cleanser after eating something sweet. It is a simple, nutritious piece that feels like tasting the nature of Amami itself. Please enjoy the bounty of this subtropical island in this fragrant cracker. How about pairing it with some tea?

Amami Brown Sugar Donut (Black Sesame)

その他

📍 奄美空港

A rich donut where Amami Oshima's brown sugar meets black sesame. The key to its flavor is the brown sugar made from sugarcane grown under the abundant subtropical sun. Amami Oshima is an island with a thriving brown sugar production industry. Since sugarcane cultivation was introduced about 400 years ago, it has become a major industry on the island. The deep sweetness of authentic brown sugar layers with fragrant black sesame, spreading a tropical flavor with every bite. Crispy on the outside and moist on the inside, this is an island snack that offers a moment of relaxation when enjoyed with coffee or milk. Please experience the full bounty of Amami's sunshine.

Sweet Potato Tart

洋菓子

📍 奄美空港、鹿児島空港

A tart that is irresistible to sweet potato lovers, made with plenty of sweet potatoes from Kagoshima. This baked treat features a magnificent harmony between the natural sweetness of the potato and a crispy tart crust. Sweet potatoes are an indispensable specialty when talking about Kagoshima. In this region, where the Shirasu plateau with its volcanic ash soil spreads wide, potato cultivation has been flourishing since ancient times, supporting the lives of the people. We have packed the sweetness of Kagoshima's potatoes into this tart. With a contrast between the moist sweet potato paste and the fragrant tart crust, it is perfect not only as an accompaniment to tea but also as a light snack. It is a dish that allows you to fully savor the bounty of the sweet potatoes nurtured by the land of Kagoshima.

Amami Oshima Sata Andagi | andagi-

その他

📍 奄美空港

Adorable, round Sata Andagi made using brown sugar born in Amami Oshima. This treat allows you to enjoy the savory aroma unique to fried sweets along with the deep, rich sweetness of brown sugar. Sata Andagi is a fried confection originally born in Ryukyu. 'Sata' means sugar and 'Anda' means oil; when fried, the dough cracks to look like a blooming flower. In Amami, which shares a continuous food culture with Okinawa, the local brown sugar is kneaded into the dough to create a unique flavor specific to this island. Crispy on the outside and fluffy on the inside, it tastes like a simple, warm island snack. Please enjoy a relaxing moment with coffee or milk.

Amami Brown Sugar Sweet Potato

その他

📍 奄美空港

A sweet potato confection with a gentle sweetness, featuring a marriage of Amami Oshima's brown sugar and sweet potatoes. It is a tropical-style baked good where the sweetness of both ingredients overlap. Amami Oshima is an island with about 400 years of history in brown sugar production. The brown sugar made from sugarcane grown under the subtropical sun boasts deep richness and abundant flavor. By combining that brown sugar with sweet potato, depth is added to the potato's fluffy sweetness. It has a moist, smooth texture and a gentle sweetness containing the slight bitterness of brown sugar. One bite provides a taste of the island that makes your heart feel at ease. Please enjoy this dish, which combines two blessings of Amami, alongside your tea time.

Amami Brown Sugar Chocolate

洋菓子

📍 奄美空港

A deep, rich chocolate where the brown sugar of Amami Oshima and chocolate melt together. The layering of these two sweetnesses creates a flavor with impressive depth. Amami Oshima is an island with about 400 years of history in brown sugar production. Brown sugar made from sugarcane grown under the strong subtropical sun possesses a mellow yet deep richness. By pairing this brown sugar with chocolate, it becomes a sophisticated adult flavor containing a hint of bittersweetness rather than just being sweet. With one bite, the blessings of the tropical sun and the smoothness of the chocolate spread throughout your mouth. It is a slightly luxurious treat that also pairs well with coffee or alcohol. Please take your time to savor the sweetness of Amami.

Amami Kokuto Sango (Amami Brown Sugar Coral)

その他

📍 奄美空港

A brown sugar confection inspired by the coral reefs of Amami Oshima. It features the mellow richness of brown sugar made using traditional methods on the island, shaped like coral.

Torigoya Yutoppa Monaka

和菓子

This monaka from Torigoya is inspired by Ibusuki, a place famous for its sand steam hot springs. It is a comforting Japanese sweet that evokes the rich blessings of this hot spring town. Ibusuki is a land known for its sand steam baths, where steam rises from the seaside sandy beaches. In this region, where a culture of warming the body with hot springs is deeply rooted, Torigently has continued to create sweets loved by the locals. The name 'Yutoppa' also carries the warmth characteristic of a hot spring village. With a crispy monaka shell and a generous filling of gently sweet bean paste, the harmony between the fragrant crust and the filling provides a soothing moment for the heart. Please enjoy it slowly with some tea while imagining the rising steam of Ibusuki.

Torigoya Ibusukiji

和菓子

This is the famous confection 'Ibusukiji,' produced by Torigoya, a name renowned for its sand steam hot springs in Ibusuki. It is a sweet with a gentle flavor that evokes the warmth of this temperate land. Ibusuki is a tropical resort area known for its sand steam hot springs, where steam rises from the seaside sandy beaches. The land remains warm throughout the year, with rapeseed and tropical flowers blooming in abundance. This confection reflects the natural climate of Ilysuki. With a comforting, gentle sweetness that softly accompanies your travel memories, it is perfect not only as an accompaniment to tea but also as a souvenir from a hot spring trip. We invite you to take home the nostalgic atmosphere of tropical Ibusuki in the form of this sweet.

Torigoya Karukan Manju

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Karukan manju made by Torigoya in Ibusuki. A long-established flavor loved in the hot spring town of Ibusuki, featuring a harmony of chewy dough made with Japanese yam (jinenjo) and elegant smooth red bean paste.

Satsuma Joukiya Custadon

その他

📍 福岡空港、鹿児島空港、宮崎駅 ほか1件

When you break open the fluffy sponge, creamy custard overflows from within—this is the 'Custadon,' a staple Kagoshima souvenir. A long-selling product sold since Satsuma Joukiya's founding in 1988, it features soft steamed dough gently enveloping custard cream made with Kagoshima eggs. The adorable name combines 'custard' with the Kagoshima dialect honorific '-don' (殿), subtly expressing affection for the local region. The melting texture the moment it hits your mouth is an unforgettable deliciousness. It is a famous confection you must pick up when visiting Kagoshima. It is perfect as a treat with tea or as a small gift.

Akashiya Karukan Manju

その他

📍 鹿児島空港、仙巌園

Moist, chewy dough and elegant bean paste—this is Akashiya's 'Karukan Manju,' boasting a history of over 170 years. Karukan was a masterpiece created by Rokube Yashima, a confectioner from Akashi in Harima, under the orders of the Shimazu clan lord, Shimazu Nariakira, using Satsuma wild yams and rice flour. This Karukan Manju consists of smooth bean paste gently wrapped in the karukan dough of this local sweet, which originated in 1854. As the original creator, Akashiya has long supported Kagoshima's confectionery culture. It is a simple yet profound manju that embodies the spirit of Satsuma. This representative masterpiece of Kagoshima is something you want to savor slowly with tea. Please enjoy it while reflecting on the history of Satsuma.

Satsumadori Sable

洋菓子

📍 鹿児島空港

The "Satsumadori Sable" is an adorable baked confection shaped like the Satsuma chicken, a designated natural monument. Produced by Fugetsu-do of Kagoshima City, founded in 1919, this flagship product is baked to a golden brown using Kyushu butter, eggs from Southern Kyushu, and natural spring water from Tarumizu City. Its roots are said to lie in the military rations that supported the departing Satsuma warriors, and it has even won the highest-ranking Honorary Presidential Award at the National Confectionery Expo. It features a light, crispy texture with a rich aroma of butter. Please enjoy this piece, filled with the history of Satsuma, alongside tea or coffee. Its cute appearance also makes it a delightful choice for a gift.

Tart Jaddo

洋菓子

📍 鹿児島空港

'Jaddo' is a Kagoshima dialect word meaning 'That's right.' This unique baked tart bears that friendly dialect in its name. Produced by Tokushige Seika Toraya (Kiriya/Sakuraya), 'Tart Jaddo' features a moist tart crust topped with a sweet bean paste made from Kagoshima's pride-worthy sweet potatoes, such as purple yam and Anno yam. It is a confection that reflects a deep love for the region by combining Kagoshima's ingredients with its local dialect. The compatibility between the gentle sweetness of the potato and the fragrant tart crust is outstanding. The catchy sound of 'Jaddo' makes it an irresistible choice at souvenir shops. Packed with the essence of Kagoshima, it is a treat that makes for a great story to share.

Marugoto Shirokuma Pudding

スイーツ

📍 鹿児島空港

The 'Marugoto Shirokuma Pudding' is a pudding that captures the essence of Kagoshima's summer tradition, Shirokuma, in its entirety. Shirokuma is a type of shaved ice born in Kagagoshima, featuring plenty of condensed milk drizzled over shaved ice and topped with colorful fruits and beans. This souvenir sweet expresses that gentle sweetness and fruity flavor through pudding. The adorable packaging, shaped like a Shirokuma, is also eye-catching. With the mellow sweetness of condensed milk and the softly spreading aroma of fruit, it is a popular souvenir found in airport and Tenmonkan gift shops as an easy way to take a piece of Kagoshima's specialty home. It is a cute souvenir that will remind you of summer in Kagoshima.

Saigo Senbei

和菓子

📍 鹿児島空港、天文館

The 'Saigo Senbei' features a somewhat humorous appearance, with the face of Kagoshima's hero, Saigo Takamori, imprinted on it. Saigo-don, who led the Meiji Restoration, remains a deeply loved local figure in Kagoshima. These crackers, with an expansive expression that evokes his personality, have long been enjoyed as a staple Kagoshima souvenir. This simple, sweet baked snack often comes individually wrapped, making it easy to distribute. With a crispy, fragrant texture and a somewhat nostalgic flavor, eating these while gazing at Saigo-don's face makes you want to reflect on the history of Satsuma. It is a quintessential Kagoshima souvenir that brings a smile just by looking at it.

Maruhachi Fukure Kashi Store - Fukure Kashi

その他

📍 天文館

'Fukure Kashi' is a simple steamed confection traditionally passed down in Kagoshima. Maruhachi Fukure Kashi Store is known as a specialty shop for this treat. Fukure Kashi is a local snack made by steaming flour and brown sugar expanded with baking soda. Against the backdrop of history where the Satsuma Clan handled brown sugar during the Edo period, sweets using brown sugar became rooted in households. Maruhacia Fukure Kashi Store makes each piece by hand without using any additives other than baking soda. It is fluffy when warm and chewy when cold. With a gentle brown sugar sweetness that feels somewhat nostalgic, this item conveys the taste of Kagoshima homes. Please try this simple and warm local flavor for yourself.

Hyorocho

和菓子

With a chewy texture coated in kinako (roasted soybean flour) and a simple sweetness, 'Hyorocho' is a famous Kagoshima confection that has been loved for over 90 years. This long-seller was released in 1931 by Seika Foods, which was founded in 1903. Named after the Satsuma tale 'Oishi Hyoro Yume Monogatari,' its roots lie in the Korean candy (Chousen-ame) that had been made in Satsuma since ancient times. It is characterized by a unique flavor unlike any other, incorporating white bean paste, seaweed, and matcha. The retro packaging featuring Hyoro in his loincloth is one of the reasons it has been loved for so long. Its somewhat nostalgic taste is familiar to people in Kagoshima across generations. It is a nostalgic item you definitely want to pick up when you visit Kagoshima.

Sakurajima Komikan Candy

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The world's smallest mandarin orange that fits perfectly in the palm of your hand—that is the 'Sakurajima Komikan' grown in Sakurajima. These small fruits, about 5cm in diameter, are characterized by their thin skin, soft flesh, low acidity, and high sweetness. They are a rare citrus fruit, carefully nurtured with great care by farmers amidst the harsh environment of Sakurajima's volcanic ash falls. We have captured that intense flavor into a single piece of candy. Upon taking a bite, the sweet and rich citrus flavor unique to Komikan spreads softly in your mouth. It is a quintessential Kagoshima souvenir that allows you to easily enjoy the flavors nurtured by the nature of Sakurajima. This snack is like a tiny treasure that lets you feel the powerful nature of Sakurajima.

Shirokuma Parent-and-Child Crunch Chocolate

洋菓子

📍 鹿児島空港

Kagoshima's summer specialty, Shirokuma, transformed into crispy chocolate—this is 'Shirokuma Parent-and-Child Crunch Chocolate.' Shirokuma is a type of shaved ice born in Kagoshima, topped with condensed milk, fruits, and beans. We have expressed its adorable image through a snack consisting of crunchy clusters coated in milk chocolate. The charming package featuring the Shirokuma parent and child is also one of its many attractions. This item offers a delightful combination of light texture and smooth chocolate sweetness. It is easy to distribute thanks to its individual packaging, and the affordable price is another plus. It is popular as a 'baramaki' (bulk/handout) souvenir from Kagoshima. It is a cute snack that everyone from children to adults can enjoy.

Akashiya Satsuma Amaguri

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📍 鹿児島空港

"Satsuma Amaguri" is a chestnut confection crafted by Akashiya, a long-established shop in Kagoshima. Akashiya is a renowned establishment said to have created Karukan (a type of sponge cake) at the request of Shimazu Nariakira, the lord of the Satsuma Domain. This product, featuring chestnuts as the star ingredient, was crafted by this venerable shop using their years of expertise in Japanese confectionery making. The natural flavor of the chestnuts is carefully brought out and balanced with a refined sweetness. Its soft texture and fluffy chestnut taste pair perfectly with tea. It is an exquisite item that allows you to experience Akashi-ya's reliable confectionery craftsmanship beyond just Karukan. As a Kagoshima chestnut souvenir, it is perfect for both personal enjoyment and as a gift. Please give it a taste.

Ora ga Saigo-don Monaka

和菓子

"Ora ga Saigo-don Monaka" is a classic monaka wafer inspired by Kagoshima's proud hero, Saigo Takamori. Saigo Takamori, born as a low-ranking samurai of the Satsuma Domain, is known as one of the key figures who achieved the Meiji Restoration. He is still beloved by the people of Kagoshima under the nickname "Saigo-don." We have crafted this monaka into a plump shape to reflect that friendly and approachable image. Inside the crispy, fragrant monaka shell is a generous amount of bean paste. Its elegant sweetness makes it the perfect accompaniment to tea. With a single bite, the aroma of the shell and the gentle sweetness of the paste spread through your palate. Please enjoy this treat that allows you to taste the history of Kagoshima and the pride of its homeland.

Akashiya Daikoku Mochi

和菓子

📍 鹿児島空港、鹿児島中央駅

"Daikoku Mochi" is a mochi confection produced by Akashiya, a long-established shop in Kagoshima. Akashiya is a famous shop said to have created Karukan at the request of Shimazu Nariakira, the lord of the Satsuma Domain. This mochi confection, named after the auspicious Daikoku-sama, was crafted using the confectionery techniques cultivated over many years by this long-standing establishment famous for its Karukan. It features a chewy dough wrapped around an elegantly sweet bean paste. Its soft mouthfeel and smooth bean paste flavor pair well with tea. This is an auspicious item named after Daikoku-sama, who brings good fortune. Please enjoy this mochi confection that reflects the reliable craftsmanship of Akashiya.

Satsuma Jōkiya Korya Manju

和菓子

"Korya Manju" is a Japanese-style steamed bun produced by Satsuma Jōkiya in Tenmonkan, Kagoshima City. Satsuma Jōkiya is a confectionery shop specializing in steamed treats, known for its signature products such as "Custardon" and "Karukan Manju." Utilizing their expertise in steamed confectionery, they have crafted this Korya Manju to follow the tradition of Korya sweets passed down in Satsuma. The fluffy steamed dough encloses an elegantly sweet bean paste. Its soft texture and smooth bean paste flavor pair perfectly with tea. It is a popular item alongside their signature Custardon. Please enjoy this steamed bun made by a long-established shop in Tenmonkan.

Sweet Potato Caramel

その他

📍 鹿児島空港

"Sweet Potato Caramel" is a souvenir confection that highlights the flavor of Kagoshima's famous sweet potatoes. Kagoshima is one of Japan's leading sweet potato producing regions, blessed with a warm climate and Shirasu plateau soil. Against the backdrop of this rich potato culture, this sweet features sweet potato flavor kneaded into caramel. The fluffy sweetness of the potato harmonizes with the chewy texture of the caramel, resulting in a single piece that provides a satisfying taste. Since they are individually wrapped, they are also convenient for sharing as gifts. It is a quintessential Kagoshima item with a gentle sweetness that keeps you coming back for more. Please enjoy this caramel infused with sweet potato flavor alongside your tea.

Premium Hajimari Karukan

その他

📍 鹿児島空港

"Premium Hajimari Karukan" is an exceptionally luxurious version of Kagoshima's traditional Karukan (light steamed cake). Karukan is a fluffy, white Kagoshima specialty made by steaming yam (jinenjo) and glutinous rice flour. It is a historic steamed confection said to have originated in the Satsuma Domain during the Edo period. In this "Premium" version, we focus on the quality of the ingredients themselves, maximizing the chewy texture and elegant sweetness of the yam. With just one bite, the gentle flavor of the yam spreads from the fluffy cake. It is a product worthy of fully experiencing Kagoshima's Karukan culture. Please enjoy this premium steamed confection.

Kagoshima White Cookie Shirokuma Oyako (Parent and Child)

洋菓子

"Kagoshima White Cookie Shirokuma Oyako" is a souvenir confection shaped like Kagoshima's famous "Shirokuma." Shirokuma is a dessert born in Kagoshima, consisting of fluffy shaved ice topped with condensed milk, fruits, and beans. It was created by the Mujaki coffee shop in Kagoshima City during the Showa era and has been loved as a seasonal summer tradition. Inspired by Shirokuma, this sweet features white chocolate with a condensed milk flavor sandwiched between cookies. The package, featuring cute illustrations of the Shirokuma parent and child, is eye-catching. With its gentle sweetness and enjoyable crunchy texture, it is a popular item even at Kagoshima Airport. Please enjoy these cookies inspired by Shirokuma.

Akashiya Ichimoku

和菓子

📍 鹿児島空港

"Ichimoku" is a famous confection crafted by Akashiya, a long-established shop in Kagoshima. Akashiya is a renowned establishment said to have created Karukan at the request of Shimazu Nariakira, the lord of the Satsuma Domain. This elegant confection was crafted using the confectionery techniques cultivated over many years by this venerable shop, famous for its Karukan. It is said that the name "Ichimoku" (meaning silence) embodies the wish for people to savor it quietly and deliberately. With every bite, you can sense the careful craftsmanship in its calm flavor. It is perfect for when you want to take a relaxing breath amidst busy daily life. Please enjoy this masterpiece that shines with the tradition and skill of Akashiya.

Satsuma Jouki-ya Steam Manju

和菓子

The 'Steam Manju' is a signature steamed bun from Satsuma Jouki-ya in Tenmonkan, Kagoshima City. Satsuma Jouki-ya is a confectionery shop specializing in steamed sweets, well-known for its flagship product, 'Custadon.' This Steam Manju can be considered the very origin of their steamed confectionery craftsmanship. It features a generous amount of bean paste wrapped in soft, fluffy steamed dough. The soft texture and the elegant sweetness of the smooth bean paste pair perfectly with tea. Its charm lies in its moist and fluffy texture, reminiscent of being freshly steamed. This is a representative item that stands alongside their famous Custadon. Please taste this steamed bun crafted by an established shop in Tenmonkan.

Akashiya Hiryuzu

和菓子

📍 仙巌園

The 'Hiryuzu' is a Japanese sweet crafted by Akashiya, a long-established shop in Kagoshima. Akashiya is a famous store said to have created Karukan (sponge cake) at the request of Shimazu Nariakira, the lord of the Satsuma Domain. This Hiryuzu is prepared using the confectionery techniques cultivated over many years by this venerable shop, which gained fame through its Karukan. It is a piece that showcases Akashiya's wide-ranging confectionery skills beyond just Karukan. The harmony between the carefully crafted dough and bean paste spreads with a gentle sweetness. With a calm flavor perfect for accompanying tea, please enjoy this masterpiece that reflects Akashiya's reliable craftsmanship.

Yamafuku Seika Karukan

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📍 鹿児島空港

A standard product from Yamafuku Seika, the maker of Kagoshima's traditional sweet, Karukan. It features a chewy dough made with Japanese mountain yam (jinenjo), offering a simple yet authentic taste that faithfully conveys the Karukan culture of Kagoshima.

Satsuma no Kuro-mushi Hachitaro

和菓子

📍 鹿児島空港

A steamed confection truly characteristic of Satsuma, capturing the full richness of brown sugar. Kagoshima has a very deep connection with brown sugar; because the Satsuma Domain ruled Ryukyu during the Edo period and was responsible for sugarcane cultivation and brown sugar production, a rich culture of brown sugar confectionery took root in this region. 'Satsuma no Kuro-mushi Hachitaro' is a steamed cake where the rich sweetness of brown sugar is generously kneaded into a fluffy, steamed batter. The deep sweetness and mineral notes unique to brown sugar melt gently into the moist texture of the cake. While not flashy, it possesses a nostalgic flavor that keeps you reaching for more. It is a simple and warm confection nurtured by the climate of Satsuma.

Kurobuta no Hanakuso (Black Pork Boogers)

洋菓子

📍 鹿児島空港

A name that will make you do a double-take. But the contents are truly delicious. "Kurobuta no Hanakuso" has become a staple Kagoshima souvenir thanks to its high-impact naming. While the humorous name is inspired by Kagoshima's famous black pork, the actual treat is fragrant peanuts coated in cocoa. It is said that this charming name was given because of its adorable, round appearance. The bittersweet sweetness of the cocoa and the nuttiness of the peanuts create a lingering deliciousness. With packaging that is guaranteed to be a conversation starter, giving this as a gift will surely bring laughter. It is a souvenir that lets you share the joy of Kagoshima and bring smiles to others.

Kurikuro-maru

その他

📍 鹿児島空港

A Satsuma Japanese sweet where two types of sweetness—brown sugar and chestnut—meet. Kagoshima has been a land of thriving brown sugar production since the Edo period, and a culture of sweets using brown sugar is deeply rooted in daily life. "Kurikuro-maru" is a Japanese confection that gently combines the rich sweetness of Satsuma-style brown sugar with the fluffy flavor of chestnuts. The deep, unique sweetness of the brown sugar and the soft, fluffy taste of the chestnut harmonize beautifully in every bite. Its charm lies in its simple, unpretentious deliciousness that highlights the natural flavors of the ingredients. It is a flavorful treat that pairs perfectly with tea time, allowing you to feel the rich landscape of Satsuma.

Satsuma Joukiya Karukan Manju

その他

📍 福岡空港、鹿児島空港、宮崎駅

A representative steamed confection of Kagoshima, made by a long-established shop in Tenmonkan. Karukan is a famous Kagoshima sweet passed down since the era of the Satsuma Domain. It is a steamed cake made with Japanese mountain yam (jinenjo) and rice flour; its name appears in the Shimadzu family records from the 12th year of the Genroku era (1699), and it was once known as 'Tonosama-gashi' (Lord's sweet) enjoyed by daimyo families. Satsuma Joukiya in Tenmonkan, Kagoshima City, is a Japanese confectionery shop founded in 1988. This Karukan Manju is a masterpiece where the bean paste is gently wrapped in a chewy white dough and steamed. Its charm lies in the natural sweetness of the mountain yam and its soft, elegant texture, making it a beloved signature product of Joukiya, alongside the popular 'Custardon'.

Our Saigo-don Maruboro

その他

A cute, round snack featuring the local hero, Saigo-don, as its hallmark. Maruboro (maru-boro) is a familiar baked sweet in Kyushu, with roots in Nanban confectionery brought from Portugal to Nagasaki. It is said that during the Edo and Meiji periods, eggs were added to the recipe, resulting in its current soft and rustic flavor. 'Our Saigo-don Maruboro' is a specialty crafted in honor of Kagoshima's hero, Saigo Takamori. It features a light, crispy texture and a gentle sweetness from the egg. The packaging, adorned with an illustration of Saigo-don, is full of Kagoshima charm and serves as an adorable conversation starter for your travel stories.

Annou Imo Sweet Potato

その他

📍 鹿児島空港

Turning the sweet potatoes born in Tanegashima into fluffy sweet potatoes. Annou Imo is a variety of sweet potato grown on Tanegashima in Kagoshima Prefecture. It is said that its roots trace back to potatoes brought from overseas shortly after the war, and they have been carefully cultivated in the warm climate and mineral-rich soil of Tanegashima. It is widely known as a high-sugar variety characterized by a sticky texture and a rich, honey-like sweetness. This sweet potato is carefully crafted using a generous amount of that very Annou Imo. You can enjoy the natural, gentle sweetness of the potato along with a moist and smooth mouthfeel. It is a famous Kagoshima confection that lets you relax with a single bite, fully preserving the charm of its ingredients.

Marugoto Shirokuma Raw Caramel

その他

📍 鹿児島空港

Enjoy Kagoshima's summer specialty, 'Shirokuma,' in a single bite-sized piece. Shirokuma (White Bear) is a shaved ice dessert born in Kagoshima, featuring shaved ice topped with condensed milk and plenty of fruits and beans. It originated from 'Mujaki' in Tenmonkan, Kagoshima City, during the Showa 1950s; it is said to have been named so because its appearance from above resembles a white bear. This raw caramel is a confection inspired by the flavor of Shirokuma. We have recreated the milky sweetness of condensed milk and fruity notes in a bite-sized raw caramel that melts in your mouth. It is a treat that allows you to easily enjoy the summer of Kagoshima, a tropical region, anytime.

Buntando's Chestnut Karukan

その他

📍 鹿児島空港

A traditional steamed Satsuma confection paired with fluffy chestnuts. Karukan is a representative steamed sweet from Kagoshima, passed down since the era of the Satsuma Domain. Made using Japanese yam (jinenjo) and rice flour, it is characterized by its soft and chewy texture, and was once a prestigious confection enjoyed by daimyo families. Buntando in Kagoshima City is a confectionery shop that carefully maintains this traditional Karukan. This Chestnut Karukan features tender chestnuts added to the chewy dough, which highlights the natural sweetness of the yam. The pleasant contrast between the soft dough and the texture of the chestnut makes it a soothing Japanese sweet that evokes the atmosphere of Satsuma with every bite.

Maruhachi Fukure-gashi Store - Fukure-gashi

その他

📍 天文館

A traditional steamed Kagoshima confection leavened with flour, brown sugar, and baking soda. A homely snack characterized by its simple sweetness and chewy texture.

Satsuma Joukiya Harukoma

その他

📍 福岡空港、鹿児島空港、宮崎駅

A baked confection with a light flavor reminiscent of the arrival of spring. Located in Tenmonkan, Kagoshima City, Satsuma Joukiya is a Japanese confectionery shop founded in 1988. They have produced many sweets unique to Kagoshima, such as Karukan and Kasutadon. "Harukoma" (Spring Horse) is one of the delightful baked goods created by Joukiya. True to its spring-inspired name, its charm lies in its light and gentle mouthfeel. The simple sweetness that highlights the flavor of the ingredients perfectly complements tea time. Carefully baked one by one by this long-established Kagoshima shop, it is a wonderful confection for both daily snacks and gifts.

Satsuma Joukiya Matcha Yokan

その他

An elegant matcha-scented yokan (sweet bean jelly) crafted by a long-established shop. Satsuma Joukiya in Tenmonkan, Kagoshima City, is a Japanese confectionery shop founded in 1988. Known for Karukan and Kasutadon, they have created many of Kagoshima's representative sweets. This Matcha Yokan is a yokan carefully prepared by Joukiya. In this smooth yokan made by kneading agar and bean paste, the subtle bitterness and deep aroma of matcha are gently infused. The harmony between the refined sweetness and the rich flavor of the tea creates an attractive texture that seems to melt on the tongue. It is a dish that allows you to slowly enjoy a calm flavor, perfect for tea time.

Satsuma Joukiya Shimazu-sama

和菓子

A prestigious confection inspired by the Shimazu, a famous family of Satsuma. Located in Tenmonkan, Kagoshima City, Satsuma Joukiya is a Japanese confectionery shop founded in 1988. We have long cherished the tradition of making sweets that reflect the history and landscape of Kagoshima. 'Shimazu-sama' is a signature sweet named after the Shimazu clan, which ruled Satsuma for nearly seven hundred years. This confection is crafted with an elegant sweetness, perfect for enjoying while reflecting on the history of Kagoshima. Along with the respect for the local region embedded in its name, this item allows you to experience the culture of Satsuma. It is a unique creation from Joukiya, sophisticated enough to serve with tea or as a gift.

Kagoshima Shirokuma Don Sandwich Cookies

洋菓子

📍 熊本空港、鹿児島空港、池田湖パラダイス ほか1件

Kagoshima's famous 'Shirokuma' has been transformed into crispy sandwich cookies. Shirokuma (White Bear) is a shaved ice dessert born in Kagoshima, made by pouring condensed milk over shaved ice and topping it with fruit and beans. It is said to have been invented by 'Mujaki' in Tenmonkan, Kagoshima City, during the 1940s/50s, and named so because its appearance from above resembles a white bear. Today, it is a seasonal staple of summer in Southern Kyushu. These sandwich cookies are a confection inspired by that very Shirokuma. A mellow, condensed milk-flavored cream is gently sandwiched between crispy cookies. With its milky sweetness and crunchy texture, it is an adorable souvenir truly representative of Kagoshima.

Kyumenya's Karukan Manju

その他

📍 鹿児島空港

Karukan Manju produced by Kyumenya in Kagoshima City. A classic Satsuma confection consisting of sweet bean paste wrapped in a chewy dough made from Satsuma mountain yam and rice flour.

Satsuma Kiriko Rusks (Sugar)

その他

An elegant rusk that reflects the traditional craftsmanship Kagoshima is proud of. Satsuma Kiriko is a glass craftwork born in the Satsuma Domain during the late Edo period. Although the technique was once lost, it was brilliantly restored by artisans since the 1elogies 1980s and is now highly regarded as a representative traditional craft of Kagoshima. This 'Satsuma Kiriko Rusks' is inspired by those beautiful and delicate cut-glass patterns. With a simple sugar flavor, you can enjoy the light, crispy texture unique to rusks. The clean sweetness of the sugar provides a finish reminiscent of the elegant Kiriko aesthetic. It is a special souvenir that lets you experience the aesthetic sensibilities of Kagoshima.

Satsuma Joukiya Anno Imo Kenpi

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📍 鹿児島空港

Turning honey-sweet Anno potatoes into crispy, fragrant Imo Kenpi. Satsuma Joukiya, located in Tenmonkan, Kagoshima City, is a Japanese confectionery shop founded in 1988. They have continued to create sweets that utilize ingredients unique to Kagoshima. This Imo Kenpi is made using Anno potatoes—a high-sugar variety of sweet potato grown on Tanegashima Island. Anno potatoes are characterized by their sticky texture and intense, honey-like sweetness. We slice these potatoes into thin strips and fry them to create a crispy, fragrant Imo Kenpi. The sweetness unique to Anno potatoes spreads with every bite, paired with a light, crunchy texture that keeps you coming back for more. It is a Kagoshima snack you won't be able to put down.

Satsuma Joukiya Kuro Karinto

その他

A classic snack with a crunchy texture, coated in the rich flavor of brown sugar. Karinto is a traditional Japanese confection made by deep-frying flour dough into stick shapes and coating them in molasses. Located in Tenmonkan, Kagoshima City, Satsuma Joukiya is a Japanese confectionery shop founded in 1988 that produces this 'Kuro Karinto'. Kagoshima has long been an area active in brown sugar production. This karinto, generously coated in that very brown sugar, features a deep sweetness and richness not found in white sugar. The crisp, light texture and the fragrant aroma of brown sugar are truly addictive. It is the perfect accompaniment to tea—a simple, timeless snack you won't be able to stop eating.

Satsuma Joukiya Tonoguri

その他

An elegant and sweet Satsuma confection that highlights the flavor of chestnut. Satsuma Joukiya in Tenmonkan, Kagoshima City, is a Japanese confectionery shop founded in 1988. Known for products like Karukan and Kasutando, they have created many of Kagoshima's representative sweets. 'Tonoguri' is a Japanese confection crafted by Joukiya using chestnuts. It brings out the fluffy chestnut flavor with an elegant, gentle sweetness. This item allows you to enjoy the mellow richness unique to chestnuts along with a moist mouthfeel. With its calm flavor, it is perfect for tea time. It is a delightful Kagoshima specialty for gifts, reflecting the craftsmanship of a long-established shop.

Saigo Senbei

和菓子

📍 鹿児島空港、天文館

Crackers themed after Kagoshima's hero, Saigo Takamori. A classic Kagoshima souvenir that will delight history lovers.

Nangoku Meika Akamatsu

和菓子

📍 鹿児島空港

A simple, traditional Japanese sweet from Kagoshima shaped like a pine tree. "Akamatsu" is one of the long-beloved tropical confections in Kagoshima. As its name suggests, it features a distinctive pine-shaped appearance that evokes good fortune, offering a deep, traditional flavor. Its unpretentious, gentle sweetness conveys the charm of a classic local confection. Rather than following trends, this item has been loved locally across generations. One bite brings a sense of nostalgia and warmth. It is a flavorful sweet that is perfect not only with tea but also as an elegant souvenir representing the atmosphere of Kagoshima.

Kyumenya's Kaku Karukan Tea

その他

📍 鹿児島空港

A traditional Satsuma steamed confection enhanced with the aroma of tea. Karukan is a famous Kagoshima sweet passed down since the era of the Satsuma Domain. Made using Japanese mountain yam (jinenjo) and rice flour, it is a representative Kagoshima wagashi that is steamed to a soft, chewy texture. This "Kaku Karukan Tea" by Kyumenya adds the fragrant flavor of tea to that traditional karukan. The refreshing aroma of tea spreads softly through the chewy white dough. The natural sweetness of the yam gently overlaps with the subtle bitterness of the tea. It is a refined sweet that allows you to enjoy an elegant moment, featuring a combination unique to Kagoshima, a land of tea.

Satsuma Joukiya Korai Mochi

その他

📍 福岡空港

A traditional Satsuma rice cake with connections to Korea. Korai Mochi (Korean-style rice cake) is a local confection produced in Kyushu, including Kagoshima. It is made by steaming a mixture of glutinous and non-glutinous rice flour with adzuki beans and sugar. It often uses brown sugar, characterized by its brownish hue and the texture of adzuki beans integrated into the dough. Satsuma Joukiya, located in Tenmonkan, Kagoshima City, is a Japanese confectionery shop founded in 1988. This Korai Mochi is a treat that allows you to enjoy a chewy texture and the elegant sweetness of brown sugar and adzuki beans. It is said that the name 'Korai' was given in reference to foreign culture. It is a flavorful Japanese sweet that evokes the history of Satsuma.

Satsuma Joukiya Brown Sugar Yokan

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Brown sugar yokan from Satsuma Joukiya. It features the rich sweetness of Amami-produced brown sugar crafted into a smooth yokan.

Yamafuku Seika's Satsuma Karukan

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📍 鹿児島空港

Satsuma Karukan produced by Yamafuku Seika. A representative Japanese confection of Kagoshima, characterized by its white, chewy steamed dough made from mountain yam and rice flour.

Annou Imo Langue de Chat

洋菓子

📍 鹿児島空港

We have captured the sweetness of Kagoshima's proud brand sweet potato, Annou Imo, within thin, crispy cookies. This Western-style confection features a light, crunchy texture with the rich aroma of sweet potato wafting through. Annou Imo is a variety of sweet potato said to have originated in the Annou district of Tanegashima. It is characterized by a honey-like, sticky sweetness and is known for its surprisingly high sugar content when slow-roasted. This is a blessing nurtured by the warm climate and mineral-rich soil of Tanegashima. With buttery, crispy cookies and the gentle sweetness of Annou Imo, it offers an elegant and sophisticated flavor that pairs well with both coffee and tea. Please enjoy the charm of Kagoshima's brand sweet potato with this convenient souvenir.

Kyumenya's Salted Bean Karukan

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📍 鹿児島空港、天文館

A karukan (soft agar jelly) containing salted beans, crafted by Kyumenya. The saltiness of the beans enhances the gentle sweetness of the karukan.

Kashin Ichishime Karukan Set

和菓子

An assortment of karukan produced by Kashin Ichishime. You can enjoy a variety of flavors of this traditional Satsuma steamed confection made from mountain yam and rice flour.

Mozekarukan

その他

📍 福岡空港、鹿児島空港、宮崎駅

A karukan named 'Moze,' which means 'delicious' in the Kagoshima dialect. This Satsuma steamed confection is characterized by its chewy texture made from mountain yam and rice flour.

Satsuma Joukiya Authentic Yokan

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Authentic yokan carefully prepared by Satsuma Joukiya. You can enjoy a firm texture and the rich flavor of adzuki beans.

Shirokuma Pudding Busse

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A Western-style confection that transforms Kagoshima's famous 'Shirokuma' shaved ice into a pudding-flavored busse (a type of soft sponge cake). It features pudding-style cream sandwiched between fluffy cake layers.

Akashiya Karukan

その他

📍 鹿児島空港

The original Karukan from Akashiya, which can be called synonymous with Kagoshima's famous confectionery. The company was founded in the first year of Ansei (1854). It is said to have begun when the first proprietor, Rokubei Yashima, was invited by the lord of the Satsuma Domain, Shimazu Nariakira, and traveled from Akashi in Harima to begin making sweets here. Karukan is a simple steamed confection made only with Japanese mountain yam (jinenjo), rice flour, and sugar. The pure white, fluffy cake is charming for its moist texture and subtle flavor of mountain yam. Because nothing extra is added, the flavors of the ingredients quietly stand out. It is a pride of Satsuma, passed down for over 170 years. If you visit Kagoshima, this is a treat you must taste.

Shiromiya Karukan Manju

和菓子

A traditional Satsuma-style Karukan manju. One of Kagoshima's representative confectionery, featuring smooth red bean paste wrapped in a soft and chewy dough made by steaming Japanese mountain yam (jinenjo) and rice flour.

Satsuma Jōkiya Steamed Yōkan

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A steamed yōkan produced by Satsuma Jōkiya, founded in 1988. It features a simple, rustic flavor achieved by steaming it to a moist texture while preserving the rich flavor of the adzuki beans, and its retro steamship-themed packaging is eye-catching.

Satsuma Jōkiya Tankan Jelly

スイーツ

A jelly made with Tankan, a tropical citrus fruit grown in Yakushima and Amami. Produced by Satsuma Jōkiya, this jelly captures the characteristic deep sweetness and refreshing acidity of Tankan in a jiggly texture.

Ajifuku Sakurajima-yama

和菓子

A fun-to-look-at baked confection shaped like Sakurajima, the symbol of Kagoshima. It is crafted by Ajifuku, a traditional confectionery shop in Aira City, where artisans handmade each piece of Japanese confectionery. Sakurajima, which towers over Kinko Bay and continues to emit smoke today, is a source of pride for the people of Kagoshima and is part of their everyday landscape. This item, truly representative of a Kagoshima souvenir, captures the majestic form of the mountain in its dough and fills it with sweet bean paste. With its cute mountain shape and moist, gentle flavor, this famous confection offers the joy of taking home the grand scenery of Kagoshima in the form of a sweet. Please enjoy it as a memento of your travels or as an accompaniment to tea.

Kurimanten

和菓子

📍 鹿児島空港

A chestnut confection from Satsuma Joukiya. It uses whole chestnuts luxuriously, wrapped in moist dough and baked. As the name 'Kurimanten' suggests, it is packed with the intense flavor of chestnuts.

Buntando Karukan

その他

📍 鹿児島空港、天文館

Karukan made by Buntando, a long-established shop in Kagoshima City. It features the chewy texture of Japanese mountain yam (jinenjo) and the simple sweetness of rice flour, carefully preserving the traditional confectionery of Kagoshima.

Akashiya Karukan Manju

その他

📍 鹿児島空港、仙巌園

Founded in 1854, Akashiya is the originator of Karukan. This elegant Satsuma confection was created by order of Lord Shimazu Nariakira, featuring smooth red bean paste wrapped in a pure white dough made from steamed Japanese mountain yam and rice flour.

Kashin Ichishime: Tsuruhime

和菓子

An elegant Japanese confection, 'Tsuruhime,' crafted by Kashin Ichishime. As the name suggests, it is a sophisticated treat reminiscent of the graceful form of a crane. Izumi City in Kagoshima is known as Japan's largest wintering site for cranes, with over 10,000 birds arriving every year. Perhaps due to this connection to the cranes, sweets featuring crane motifs have been beloved in Kagoshima since ancient times. This Tsuruhhi is also a visually beautiful wagashi, crafted with the delicate skills of artisans. With its gentle sweetness and a flavor that conveys the meticulous work of the craftsman, it is an elegant item suitable for both gifts and a small personal reward. Please enjoy the essence of Kagoshima, the land of cranes, through this sweet.

Satsuma Joukiya: Yuzu Yokan

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A yuzu-flavored yokan (sweet bean jelly) crafted by Satsuma Joukiya. Infused with the refreshing aroma of Kagoshima-grown yuzu, the sweetness of the adzuki beans and the acidity of the yuzu harmonize elegantly.

Kagoshima no Koibito (Lovers of Kagoshima)

洋菓子

📍 鹿児島空港

This is the Kagoshima version of the local "Koibito" (Lovers) series, made famous by Hokkaido's "Shiroi Koibito." The packaging is recognizable by its motifs characteristic of Kagoshima, such as Sakurajima and Saigo-don. This series features local specialties from all over the country. The Kagoshima version features a lively design with local icons like the smoking Sakurajima and the hero of Satsuma, Saigo Takamori. Just holding it feels like your travel memories are coming back to life. With a light, crispy texture, each piece is individually wrapped for easy distribution. It is a staple souvenir perfect for sharing with many people. Please share the full Kagoshima spirit as a gift for colleagues or friends.

Reimei (Apple)

洋菓子

📍 鹿児島空港

An apple-flavored confection bearing the beautiful name "Reimei" (Dawn). True to its name, which means daybreak, it is a treat that offers a refreshing taste. It is crafted with an elegant balance of refreshing apple acidity and moderate sweetness. The fresh flavor of the fruit spreads through your mouth, leaving a clean aftertaste. While sweet potatoes and brown sugar are the first things that come to mind for Kagoshima souvenirs, fruit-based sweets like this are also becoming popular as a new option. With a mild sweetness that is easy to eat, its gentle flavor is enjoyed by all generations. It is recommended both as an accompaniment to tea and as a small gift. Please try it as a new confectionery from Kagoshima.

Kashin Ichishime Satsuma Meika

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A famous confection produced by Kashin Ichishime that inherits the traditions of Satsuma. It is a comforting Japanese sweet that has been loved for a long time in its local Kagoshima. Satsuma's confectionery culture, including Karukan and Koromo-mochi, has followed its own unique history. The tradition of confectionery making, refined under the Shimadzu clan during the Edo period, is still passed down to the artisans of Kagoshima today. Kashin Ichishime continues to create sweets with care, cherishing that Satsuma spirit. With a gentle sweetness and a simple, soothing flavor, it is a classic Japanese sweet that remains timeless and reliable no matter when you eat it. Please enjoy the warmth of Satsuma's confectionery culture alongside your tea time.

Satsuma Joukiya Senpunmochi

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A local Kagoshima confection called 'Ikomochi' that spreads the fragrant aroma of roasted rice. It is produced by Satsuma Joukiya, a familiar name in Kagoshima, using traditional manufacturing methods. Ikomochi is a simple sweet that has been eaten in Kagoshima and Miyazaki since the Edo period. It is made by grinding roasted glutinous rice into powder and kneading it with sugar. Satsuma Joukiya's Ikomochi uses brown sugar, allowing you to enjoy a rich sweetness and fragrant rice flavor. With a chewy texture and a somewhat nostalgic taste, it is not flashy but is a dish that reminds one of home. Please enjoy it together with tea.

Kagonman Tsuru

その他

'Kagonma' is the Kagoshima dialect for Kagoshima. As the name suggests, this is an auspicious sweet shaped like a crane, packed with the essence of Kagoshima. Izumi City in Kagoshima is Japan's largest site for migratory cranes, with over 10,000 birds arriving every year. Cranes have long been symbols of longevity and happiness and are well-loved in Kagoshima. This item, shaped like an auspicious crane and bearing a dialect name, is filled with love for the hometown. With its cute crane appearance and gentle flavor, it is a heartwarming souvenir that can be enjoyed while feeling the language and culture of Kagoshima. Being auspicious, it is also perfect as a gift. Please deliver the full essence of Kagoshima.

Number Boo-1 Senbei

和菓子

📍 鹿児島空港

A unique rice cracker (senbei) featuring Kagoshima's pride, Kurobuta (Black Pork). The humorous name 'Boo-1 (Number One)' and the cute packaging are eye-catching. Kagoshima Kurobuta is a brand of pork said to have been introduced from Ryukyu about 400 years ago. It is known for producing high-quality meat with umami and sweetness by being raised on feed mixed with sweet potatoes. This cracker uses Kagoshima's pride, this black pork, as its motif. With a crispy texture and a hint of savory umami, its playful appearance makes it a great conversation starter when given as a souvenir. Please enjoy a casual snack.

Marugoto Shirakuma Pudding

スイーツ

📍 鹿児島空港

An arrangement of Kagoshima's famous 'Shirakuma' shaved ice into a pudding. A new way to enjoy Shirakuma, with the sweetness of condensed milk and fruity flavors packed into a jiggly pudding.

Akashiya Koremochi

その他

📍 鹿児島空港

A traditional Satsuma confection, 'Koremochi,' crafted by Akashiya. Founded in the first year of Ansei (1854), it is another signature sweet from this long-established shop, also known as the originator of Karukan. Koremochi is made by steaming adzuki beans, mochi flour, and rice flour. There are various theories regarding the origin of the name 'Kore' (Korea); one legend says it began as an offering made by people with ties to the Korean Peninsula in memory of their homeland. In Kagoshima, there is a custom of referring to foreign cultures as 'Kore,' and this sweet carries that history to the present day. With its chewy texture and elegant, gentle sweetness, please savor it while feeling the long history of Satsuma.

Akashiya Yokoso Yokoso

その他

📍 鹿児島空港

A sweet with a name that instantly brings a smile: 'Yokoso Yokoso' (Welcome, Welcome). Crafted by Akashiya, a long-established shop founded in 1854, this item is infused with the spirit of hospitality. Known as the originator of Karukan, Akashiya is a prestigious shop that began its confectionery craft as the official confectioner for the Satsuma Clan. This baked treat was named by the venerable shop to express their desire to welcome those visiting Kagoshima. Just seeing the name makes you feel warmly welcomed. With its gentle sweetness and a flavor that conveys meticulous craftsmanship, this is a treat that will softly accompany your memories of traveling to Kagoshima.

Kyumenya Roasted Sweet Potato Donuts

その他

Created by Kyumenya in Kagoshima City, these roasted sweet potato donuts are irresistible to sweet potato lovers. This fragrant treat is made with plenty of Kagoshima's famous sweet potatoes kneaded into the dough. Sweet potatoes are a representative specialty of Kagoshima, where the Shirasu plateau extends. These potatoes, which grow well even in lean soil, have supported people's lives since ancient times. We have taken these Kagoshima potatoes and prepared them to taste like roasted sweet potatoes, enclosed within a fluffy donut. When you take a bite, a fragrant sweetness reminiscent of roasted sweet potatoes spreads through your mouth. The outside is toasted, while the inside remains moist. It is a comforting flavor that is perfect for a snack or a souvenir. Please enjoy it with a warm drink.

Satsuma Jokiya Anno Imo Chips

その他

Chips made by thinly slicing and crisp-frying the specialty Anno sweet potatoes of Tanegashima. Produced by Satsuma Jokiya, these chips allow you to enjoy the honey-like sweetness of the Anno sweet potato exactly as it is.

Satsuma Joukiya Karaimo Ame (Sweet Potato Candy)

その他

'Karaimo' is the Kagoshima dialect word for sweet potato. As the name suggests, it is a traditional candy that brings out the natural sweetness of the sweet potato. It is a simple and heartwarming confection made by Satsuma Joukiya. Karaimo Ame is made by boiling sweet potatoes with malt and kneading them slowly. It is a local Kagoshima candy that has been loved by common people for over 300 years. It features a slightly firm, sticky texture similar to caramel. With every chew, the gentle, natural sweetness of the potato spreads through your mouth. It is a nostalgic flavor that brings a sense of comfort. Since it is wrapped in oblate (edible starch film), you can eat it directly once you peel off the outer wrapper. Please enjoy this traditional taste of Kagoshima.

Satsuma Taishi Sakura

和菓子

📍 鹿児島空港

A gorgeous Kagoshima confection featuring a cherry blossom motif. This elegant and adorable treat evokes the arrival of spring. Satsuma is a land with many famous cherry blossom viewing spots. In spring, flowers bloom in full glory across the region, delighting the eyes of all who see them. This sweet captures that seasonal beauty, serving the role of conveying the charm of Kagoshima as a 'Satsuma Ambassador.' Its lovely appearance makes it a perfect item for gifting. With a gentle sweetness and a soft, fluffy texture, this heartfelt confection is sure to bring a smile to both the giver and the receiver. Please consider choosing this piece, which brings the splendor of spring, for celebrations or as a souvenir.

Akashiya Ikomochi (Roasted Rice Flour Mochi)

その他

📍 鹿児島空港

A traditional Kagoshima local sweet, 'Ikomochi,' made using traditional methods by Akashiya. Founded in 1854, this is a simple, rustic treat from a long-established shop known as the progenitor of Karukan. Ikomochi has been enjoyed in Kagoshima and Miyazaki since the Edo period. It is made by grinding roasted glutinous rice into powder and kneading it with sugar. Akashiya has continued to uphold the traditional method of kneading roasted rice powder with sugar syrup since its founding. It features a chewy texture and the fragrant aroma of roasted rice. It tastes like an unadorned, nostalgic flavor of home. Please enjoy it with tea while feeling the history of Satsuma.

Fukutsuru Munakata Karukan Manju

その他

A Karukan manju inspired by cranes that bring good fortune, in connection with Kagoshima, known as a landing site for migrating cranes. This auspicious sweet features smooth red bean paste wrapped in fluffy dough made with Japanese mountain yam (jinenjo).

Local Breed Sablé

洋菓子

A sablé cookie modeled after Kagoshima's local chicken. This adorable souvenir sweet is baked in the shape of a chicken with a buttery, crispy dough.

Satsuma Joukiya Brown Sugar Candy

その他

Brown sugar candy made by Satsuma Joukiya. Made by slowly simmering brown sugar from sugarcane harvested in Amami and the Nansei Islands, condensing a rich, deep sweetness into every single piece.

Fluffy Satsuma Sweet Potato

洋菓子

📍 鹿児島空港

When you think of Kagoshima, you think of sweet potatoes. This simple souvenir allows you to taste the natural sweetness of the potato, recreating the fluffy texture of potatoes grown in the earth of Satsuma.

Saigo-Don Sable

洋菓子

A humorous sable inspired by the Satsuma hero, Saigo Takamori. The figure of Saigo-don, standing grandly with a 'Don!' presence, brightly decorates the package. Saigo Takamori was a great figure born in Kagoshima who played an active role from the end of the Edo period to the Meiji Restoration. Counted as one of the 'Three Great Nobles of the Restoration' alongside Okubo Toshimichi and others, he paved the way for a new era. Even today, he is beloved by the people of Kagoshima as 'Saigo-don,' and his presence can be seen all over the city, making him a true symbol of Kagoshima. With a light, crispy texture and individually wrapped for easy distribution, this playful souvenir is sure to bring a smile to anyone who receives it. Please share a taste of the Kagoshima spirit.

Yuzu no Hagoromo

その他

📍 鹿児島空港

An elegant Japanese confection, 'Yuzu no Hagoro,' wrapped in the aroma of yuzu. Its light, airy mouthfeel, much like a celestial robe (hagoromo), is truly worthy of its name. Yuzu is a citrus fruit characterized by its refreshing scent and moderate acidity. This refreshing flavor is encased in a thin, soft dough. As it melts in your mouth, the scent of yuzu gently drifts, followed by a delicate sweetness that spreads softly. With its delicate appearance and pure taste, this sweet possesses an elegant charm reminiscent of a celestial maiden's robe. This refined treat, with its floating yuzu aroma, is perfect for accompanying tea or as a gift, adding a subtle touch of seasonal color.

Satsuma no Karintoman Sun Crow

その他

📍 鹿児島空港

A 'Karintoman' that combines the savory aroma of karinto with the moist texture of a manju (steamed bun). This creative confection from Kagoshima features a crispy exterior and a fluffy interior, with the rich flavor of brown sugar spreading through every bite.

Hyoro-mochi

和菓子

A flagship confection from Seika Foods, a company with a history dating back to the Taisho era. This chewy gyuhi sweet is named after the Kagoshima folktale 'Oishi Hyoro' and comes in two flavors: seaweed and roasted soybean powder (kinako).

Satsumadori Sablé

洋菓子

📍 鹿児島空港

A sablé shaped like the Satsuma-dori, a natural monument. This is a representative confection from Fugeido, founded in 1919 and winner of the Honorary President's Award at the National Confectionery Expo, featuring a buttery, rich, and crispy texture.

Sakurajima-yama Karukan

その他

📍 鹿児島空港、天文館

Sakurajima, the symbol of Kagoshima, has been transformed into a sweet. The 'Sakurajima-yama Karukan' is visually delightful, shaped like the majestic mountain. Karukan (lightly steamed cake) is a traditional Japanese confection representing Kagoshima, made by steaming jinenjo (mountain yam) and rice flour. It is said to have been devised by a confectioner invited from Edo to the Satsuma clan lord, Shimazu Nariakira, during the Edo period. Because mountain yams grew abundantly on the Shirasu plateau and sugar was available from Amami and Ryukyu, it is said to have taken deep root in this region. Its charm lies in its white, fluffy, and gentle mouthfeel. An exquisite local confection that is fun to look at and comforting to eat. Please enjoy its soft, elegant sweetness as if you were gazing out at Sakurajima.

Akashiya Harukoma

その他

📍 鹿児島空港

A chewy mochi confection that has been loved by the people of Satsuma since ancient times. This is Akashiya's 'Harukoma'. Akashiya is a long-established confectionery founded in Kagoshima in 1854. Invited from the region of Banshu Akashi to the Shimazu family, the lords of Satsuma, it has built a long history as an official confectioner. The shop is also known as the originator of Kagoshima's famous Karukan. Harukoma is a traditional, flavorful mochi sweet made with carefully kneaded adzuki bean paste, finished with a moderate elasticity and chewy texture. An elegant sweetness and a somewhat nostalgic mouthfeel. Please enjoy the reliable taste of this long-established shop that has passed down Satsuma's famous sweets through generations.

Akashiya Dorayaki

その他

📍 鹿児島空港

Dorayaki produced by Akashiya, the originator of Karukan. A classic taste featuring fluffy dough and homemade grain bean paste, baked by master confectioners from a shop with over 170 years of history.

Karukan Senbei

その他

📍 福岡空港、鹿児島空港、宮崎駅

This item takes the famous Kagoshima confection, Karukan, and bakes it into a crispy rice cracker. You can enjoy a light texture that is different from the usual fluffy Karukan. Karukan (light steamed cake) is a representative traditional steamed sweet from Kagoshima made using jinenjo (wild yam) and rice flour. This 'Karukan Senbei' utilizes those ingredients and flavors, finished with a toasted, fragrant dry-bake. The gentle aroma unique to mountain yams spreads softly in your mouth along with the crispy texture. It is a product that presents the traditional taste in an easy-to-snack format. It is perfect as an accompaniment to tea, and its light mouthfeel will make you want just one more piece. Please enjoy the traditional taste of Kagoshima in a new form.

Tsuru no Shin no Tamago (Egg of the Crane's Heart)

和菓子

"Tsuru no Shin no Tamago" is an egg-shaped confection inspired by Izumi City in Kagoshima Prefecture, known as a destination for migratory cranes. Izumi City is Japan's premier crane arrival site, where over 10,000 Hooded Cranes and White-naped Cranes fly in every year to overwinter. In winter, countless cranes descend upon the rice paddies of the Izumi Plain. This sweet was created by adorably shaping it like a crane's egg, inspired by that majestic sight. This manju (steamed bun) is filled with a gently sweet bean paste, offering a soothing flavor. Its round, egg-like shape is lovely and makes for an enjoyable visual treat. Please enjoy this famous confection of the 'City of Cranes,' perfect as a souvenir of your travels to Izumi.

Yamamoto Kasho: Tsuru no Mai (Dance of the Cranes)

和菓子

"Tsuru no Mai" is a famous confection crafted by Yamamoto Kasho, a confectionery shop located in the Izumi City area of Kagoshima Prefecture, which is renowned as a wintering ground for cranes. Izumi City is Japan's premier destination for migratory cranes, with over 10,000 Hooded Cranes and White-naped Cranes arriving every year to spend the winter. In winter, countless cranes descend upon the Izumi Plain. This sweet was named after the sight of those cranes dancing gracefully. This gentle Japanese wagashi is a popular souvenir for travelers visiting Izumi. It is a treat you want to savor while imagining the majestic sight of dancing cranes. With a soothing deliciousness perfect for tea time, please enjoy this specialty of Izumi, "Tsuru no Mai."

Shofuku: Crane's Egg

和菓子

An auspicious confection inspired by Izumi, Japan's premier crane village. Izumi City in Kagoshima Prefecture is Japan's top wintering site for cranes, with over 10,000 birds flying in from Siberia every year. It is said that approximately 90% of the world's mandarin cranes spend their winter here, and the migration site is designated as a National Special Natural Monument. 'Shofuku: Crane's Egg' is an egg-shaped confection created in honor of these cranes of Izumi. Cranes have long been regarded as auspicious birds symbolizing longevity and happiness. This smooth-tasting sweet, shaped like an egg, is perfect for gifting. It is a souvenir that invites good fortune, meant to be enjoyed while reflecting on the natural abundance of Izumi.

Okashi no Stella Tsuru Manju

和菓子

An adorable crane-shaped manju (steamed bun) inspired by Izumi City, Japan's largest wintering site for cranes. This is a unique specialty of Izumi, crafted by Okashi no Stella. From around October to March each year, over 10,000 Hooded Cranes and Red-crowned Cranes migrate to Izumi City. It is rare in the world for such a large number of cranes to winter so close to human settlements, and the Izumi Plain has been protected through local conservation efforts spanning over half a decade. This heartfelt sweet symbolizes that crane village. Featuring a fluffy skin filled with plenty of gently sweet bean paste, please enjoy the essence of Izumi's winter tradition in this lovely confectionery form. It is perfect as a travel souvenir or a gift.

Manyazuru Monaka

和菓子

A monaka bean wafer unique to Izumi City, where over 10,000 cranes migrate every winter. True to its name 'Manyazuru' (Ten Thousand Cranes), this is an auspicious Japanese sweet shaped like the elegant figure of a crane.

Tsuru Renbo

洋菓子

Named 'Tsuru Renbo' (Longing for Cranes) in connection with Izumi City, Japan's largest wintering site for cranes. As the name suggests, this Japanese confection features an elegant sweetness and a beautiful appearance that leaves a lasting impression.

Chiran Tea Crunch Chocolate

洋菓子

An aromatic chocolate confection boasting the pride of Japan's top tea-producing region. Minamisatsumasuyama City, where Chiran tea is grown, is a renowned tea production area in Kagoshima, boasting the highest tea production volume among all municipalities in Japan. It is said that approximately 13,000 tons of raw tea are produced annually, accounting for about 17% of Japan's total production. This crunch chocolate utilizes that very Chiran tea. The smooth sweetness of the chocolate gently envelops the mellow umami and subtle bitterness of the Chiran tea, while the crispy crunch texture provides a pleasant accent. Please enjoy the excellent compatibility between the aroma of the tea and the chocolate.

Chiran Tea Milk Cake

その他

Enjoy the taste of Japan's number one tea region in a mellow cake. Minamisatsumasuyama City, where Chiran tea is grown, is a proud tea-producing area boasting the highest tea production volume per municipality in Japan. Producing approximately 13,000 tons of raw tea annually, it is widely known for its mellow umami and deep aroma. This milk cake uses that luxurious Chiran tea extensively. It features a flavor where the refreshing aroma of Chiran tea harmonizes with the mellow, gentle sweetness of milk. The subtle bitterness of the tea sharply complements the richness of the milk. It is an elegant confection that captures the blessings of Chiran, irresistible to tea lovers.

Chiran Tea Sweet Roll

スイーツ

A sweet roll made with Chiran tea from Minamisatsumasu City, Japan's leading tea-producing region. The deep green color and rich umami of the Chiran tea, brought out through the deep-steaming process, are infused into the dough.

Baigetsudo Ramudora

その他

📍 東京国際空港(羽田空港)、鹿児島空港、宮崎駅 ほか3件

Upon opening the package, the gentle aroma of rum wafts through the air—this is 'Ramudora,' a dorayaki crafted for adults. Founded in 1921, this dorayaki is created by Baigetsudo, a long-established shop in Hioki City. The star of the show is our homemade rum raisins, made using 100% Myers' Dark Rum. Each piece is carefully wrapped in a thin, artisanally hand-baked skin, paired with homemade bean paste made from Hokkaido Dainagon adzuki beans. It is an exquisite harmony of Western liquor aroma and traditional Japanese bean paste. If left to sit for a short while, the rum flavor settles into a taste reminiscent of a cake. This is a slightly luxurious fusion of Japanese and Western confectionery, perfect for your tea time. We also recommend it as a treat for yourself or a gift for someone special.

Baigetsudo Nure Dorayaki Premium (Japanese Chestnut)

その他

📍 鹿児島空港、宮崎駅、大分駅

"Nure Dorayaki Premium (Japanese Chestnut)" is a dorayaki produced by Baigetsudo, a long-established shop in Hioki City. Baigetsudo is a Kagoshima Japanese confectionery shop founded in Taisho 10 (1921). They have continued to produce their pride, "Nure Dorayaki," featuring thin, moist, hand-baked skins for many years. The specialty of this product is that the skin blends with the bean paste, becoming even moister and more delicious as time passes. This premium version features a generous amount of bean paste made with Japanese chestnuts. The moist, hand-baked skin and the gentle sweetness of the chestnut harmonize beautifully. It is a high-quality dorayaki that brings happiness in a single bite. Please experience Baigetsudo's proud hand-baking craftsmanship.

Hira Shoten Ijuin Manju

和菓子

A simple manju (steamed bun) that has been loved in the castle town associated with the Shimazu clan. Ijuin in Hioki City is a place connected to the Shimazu family, where the Sengoku warlord Shimazu Yoshihiro spent his childhood. A dignified statue of Lord Yoshihiro stands in front of JR Ijuin Station, and historical spots such as the family temple Myoen-ji and Tokushige Shrine, which enshrines Lord Yoshihiro, are scattered throughout the town. In this town steeped in history, Hira Shoten produces this Ijuin Manju. Its charm lies in its unadorned, simple flavor, with sweet bean paste wrapped in a gentle dough and steamed. Rather than chasing trends, it is a heartfelt product that has been long cherished by local residents. Please enjoy it as a companion during your stroll through the castle town.

Baigetsudo Ramudora

その他

📍 東京国際空港(羽田空港)、鹿児島空港、宮崎駅 ほか3件

Ramudora is the flagship product of Baigetsudo in Hioki City, founded in 1921. This dorayaki for adults features a thin, hand-pressed skin sandwiching homemade bean paste made from Hokkaido Dainagon adzuki beans and 100% Myers' Dark Rum. It is a one-of-a-kind Japanese-Western confectionery with the rich aroma of fine spirits.

Baigetsudo Nure-Dorayaki Premium Sakura

その他

📍 東京国際空港(羽田空港)、鹿児島空港

A cherry blossom flavored 'nure-dorayaki' (moist dorayaki) crafted by Baigetsudo, founded in 1921. A spring-like treat featuring cherry blossom bean paste sandwiched between moist pancake batter.

Hira Shoten Ijuin Manju (with Yomogi)

和菓子

A specialty manju from Ijuin Town, Hioki City. It features a simple flavor with the refreshing aroma of dough kneaded with yomogi (mugwort).

Ready-to-Eat Bonito Slices

その他

Enjoy the rich flavor of Makurazaki, a town famous for its bonito, just as it is. Makurazaki City in Kagoshima Prefecture is located at the southern tip of the Satsuma Peninsula and is a major production center for bonito. With an annual catch of approximately 65,000 tons, the town boasts a long history of bonito flake production spanning over 300 years. The city is home to more than 50 bonito flake factories and is known as a true 'bonito town,' producing about 40% of Japan's domestic bonito flakes. This product features Makurazaki bonito carefully prepared into slices that can be eaten straight from the package. It allows you to easily enjoy the concentrated umami of bonito, making it perfect as both a snack and an accompaniment to drinks. It is a unique souvenir from Makurazaki that lets you taste the full bounty of the sea.

Calbee Osatsu Hokkori

その他

📍 鹿児島空港、長崎空港、佐世保駅 ほか2件

"Calbee Osatsu Hokkori" is a region-limited snack made using sweet potatoes from Kagoshima Prefecture. Kagoshima is one of Japan's leading sweet potato production areas, blessed with a warm climate and Shirasu plateau. Against the backdrop of this rich potato culture, this snack preserves the inherent deliciousness of the sweet potato. It is finished with a gentle flavor that emphasizes the fluffy sweetness of the potato. With one bite, the natural sweetness of the sweet potato gently spreads through your mouth. It is a comforting deliciousness that can be enjoyed by children and adults alike. Please enjoy this limited snack, available at Kagoshima airports and souvenir shops, as a companion to your travels.

Creative Nama Karukan "Kirikan"

その他

"Kirikan" is a creative version of nama karukan (soft karukan) produced by Tokushige Seika Toraya, a long-established confectionery in Kirishima City. Tokushige Seika Toraya is a historic confectionery founded in Meiji 17 (1884). It is also known for the anecdote that Saigo Takamori named their handmade manju "Tsuno Manju." This "Kirikan," bearing the name of Kirishima, is an evolution of traditional karukan into a fresh confection (nama-gashi) by this venerable shop. The moist dough features the gentle flavor and fluffy texture of Japanese mountain yam (jinenjo). It is a masterpiece that showcases the creative power unique to a long-established shop, incorporating novelty while respecting tradition. Please enjoy this nama karukan born in Kirishima.

Kirishima Mizu-Yokan & Kirishima Fruit Shigure Assortment

スイーツ

The 'Kirishima Mizu-Yokan & Kirishima Fruit Shigure Assortment' is a set of Japanese sweets that makes full use of the natural blessings of Kirishima. Kirishima is a land blessed with pure water and abundant nature, spreading at the foot of the Kirishima mountain range. The Mizu-Yokan (soft bean jelly) made using this Kirishima water features a smooth texture and a refreshing sweetness. This set also includes Shigure-gashi (candied fruits) made from Kirishima-grown fruits, allowing you to enjoy two different flavors. With the easy-to-swallow Mizu-Yokan and the fruit-flavored Shigure-gashi, this is a cool and refreshing sweet set that is delightful during the hot season. It tastes even more delicious when served chilled. Please enjoy the flavors nurtured by the nature of Kirishima.

Calbee Oimo Hokkori Potato

その他

📍 鹿児島空港

This is the potato flavor of Calbee's Kyushu/Kagoshima-exclusive snack 'Oimo Hokkori.' Sold alongside the sweet potato version, it allows you to enjoy the warm, fluffy flavor of potatoes.

Maruju Nama Sable Kirishima Tea Chocolate

洋菓子

📍 鹿児島空港

A moist and elegant baked confection unique to Kagoshima, a renowned tea-producing region. Kirishima Tea is one of Kagoshima's representative fine teas, grown at the foot of the Kirishima mountain range. The climate of this area, characterized by heavy fog and significant temperature fluctuations between day and night, is ideal for tea cultivation, and it is known as a high-performance production area that has won first place in national tea competitions many times. 'Maruju Nama Sable Kirishima Tea Chocolate' features chocolate infused with this Kirishima tea, finished in a moist, soft sable texture. The deep aroma and slight bitterness of the tea leaves gently layer with the mellow sweetness of the chocolate. As a popular souvenir from the Kirishima area, it is an item that tea lovers truly must taste.

Creative Raw Karukan 'Tachibana-kan'

その他

A creative Karukan produced by Tokushige Seika Toraya, founded in 1884. A famous confection from Kirishima that arranges traditional Karukan dough into a style reminiscent of fresh sweets (namagashi).

Kiriyazakura Dorayaki

その他

A moist dorayaki filled with plenty of bean paste, baked by a long-established shop in Kirishima. Dorayaki is a familiar Japanese sweet consisting of two fluffy pancakes sandwiching bean paste. Tokushige Seika Toraya in Kirishima City, Kagoshima Prefecture, is a venerable confectionery shop founded in 1or 1884, operating various sweets under the brand name 'Kiriyazakura'. This dorayaki features fine-textured, moistly baked pancakes with a generous amount of bean paste. The softness of the pancake and the elegant sweetness of the bean paste melt together gently. Please enjoy the heartfelt flavor from a long-standing shop that has continued its confectionery craft in Kirishima, the land of myths.

Tokushige Seika Toraya Kado Manju

その他

A historic confection from Kirishima, said to have been named by Saigo-don. Tokushige Seika Toraya in Kirishima City, Kagoshima Prefecture, is a long-established confectionery shop founded in 1884. Their flagship product is this 'Kado Manju'. It is told that during the early Meiji era, when Saigo Takamori visited the Hitoyoshi Onsen in Kirishima, he tasted this sweet and named it, saying, 'Since it is a corner-shaped sweet, let us call it Kado (Corner) Manju.' Despite the name 'Manju' (which usually implies a steamed bun), its structure is unique: yokan (sweet bean jelly) sandwiched between rakugan (pressed sugar candy). You can enjoy the contrast between the soft yokan and the rakugan that crumbles delicately in your mouth. It is a local Kirishima specialty to be enjoyed while feeling the romance of history.

Kiriyasakura Kirishima Nama Sable

その他

A 'nama' (soft) sable that continues to be loved at the foot of the Kirishima mountain range. It is produced by Tokushige Seika Toraya, a long-established confectionery founded in 1884 in Kokubu, Kirishima City, Kagoshima. It is a popular sweet representing their flagship brand, 'Kiriyasakura'. While one might imagine a typical sable to have a crunchy texture, this version is moist and soft. The aroma of butter rises gently, with cream or sweet potato paste wrapped inside the dough. Despite being a baked good, it offers a gentle melt-in-the-mouth sensation similar to a fresh confection. It is a new form of local confectionery nurtured by the peaceful climate of Kirishima. Please enjoy one alongside your tea.

Toraya no Karukan Manju

その他

📍 鹿児島空港

A Karukan (lightly steamed cake) manju continuously crafted in Kirishima by Tokushige Seika Toraya, founded in 1884. A long-established taste, softly steamed using the pure waters of the Kirishima mountain range and carefully selected Japanese mountain yams (jinenjo).

Creative Raw Karukan 'Sakura-kan'

その他

A creative light sweet (Karukan) produced by Tokushige Seika Toraya, founded in 1884. This is a Kirishima specialty that adds a touch of spring color to traditional Karukan by incorporating cherry blossom flavor into raw Karukan.

Yoron Island Seafood Senbei

和菓子

📍 与論空港

Yoron Island, located at the southernmost tip of Kagoshima, is surrounded by coral reef seas. 'Seafood Senbei' (crackers) are made utilizing the bounties of that blue sea. Embraced by beautiful coral reefs, Yoron Island is a southern paradise where island time flows slowly. This seafood senbei is made by kneading the blessings of the island's sea into the dough and baking it to a crispy, fragrant finish. It is a beloved souvenir found in airport and port shops for those visiting the island. With one bite, the flavor of the sea spreads throughout your mouth. It is an island snack to be enjoyed with a crunch while imagining the 'Yoron Blue' sea. Please enjoy it along with the stories of your visit to the southern paradise of Yoramin Island.

Yoron Island Choco Pie Cookies

洋菓子

📍 与論空港

"Yoron Island Choco Pie Cookies" is a souvenir sweet you can find on Yoron Island, the southernmost point of Kagoshima. Yoron Island is a southern island located near Okinawa, known for its beautiful seas surrounded by coral reefs. It is an island full of resort vibes, with clear waters and white sandy beaches. This snack captures that island atmosphere by combining crispy pie crust with chocolate. You can enjoy its light texture and gentle sweetness. The colorful, tropical-style packaging makes it perfect as a travel memory. The crunchy texture and moderate sweetness of the chocolate pair well with any snack time. Please consider picking up this unique Yoron Island specialty as a souvenir from your island trip.

Yoron Island Pickled Papaya

その他

"Yoron Island Pickled Papaya" is a traditional dish from the island, made by pickling green papayas grown on the subtropical Yoron Island. It is said that papaya cultivation in the Amami Islands began after the war when seeds were brought from Okinawa. The warm climate is suitable for cultivation, and it has a history of supporting people during post-war food shortages. By salt-pickling unripe green papayas and finishing them with soy sauce and other seasonings, they become a pickle with a crunchy texture and a refreshing flavor. Enjoy it as a snack with alcohol or as an accompaniment to rice. It is also widely enjoyed as a condiment for Amami's local specialty, Keihan (chicken rice). Its refreshing mouthfeel makes it a perfect palate cleanser. Please enjoy this dish that has been loved at the island's dining tables.

Yoron Island Beni-imo Pie Cookies

その他

📍 与論空港

"Yoron Island Beni-imo Pie Cookies" is a souvenir sweet you can find on Yoron Island, the southernmost tip of Kagoshima. Yoron Island is a southern island near Okinawa, known for its beautiful seas surrounded by coral reefs. It is an island full of resort vibes, with clear waters and white sandy beaches. These pie cookies capture that island atmosphere by utilizing the flavor of purple sweet potato (beni-imo). You can enjoy the crispy pie crust and the gentle sweetness of the purple sweet potato. The colorful, tropical-style packaging is perfect for travel memories. The light, crispy texture and the subtle sweetness of the purple sweet potato pair well with snacks. Please pick up this unique item from Yoron Island as a souvenir of your island trip.

Yoron Island Ginger Brown Sugar

その他

A traditional island confection made by combining ginger with brown sugar produced from sugarcane grown on Yoron Island. The rich sweetness of the brown sugar and the spicy kick of the ginger warm the body. This unique island treat is perfect for enjoying with tea during the winter.

Yoron Island Yomogi Brown Sugar

その他

A brown sugar confection kneaded with yomogi (mugwort) from Yoron Island. The sweetness of the tropical brown sugar is complemented by the refreshing flavor of the mugwort.

Yoron Island Choux Rusks

その他

📍 与論空港

A crispy, light baked sweet born from a southern island. Yoron Island is a coral island located at the southernmost tip of Kagoshima Prefecture. It is known as an island full of tropical atmosphere, surrounded by a mild subtropical climate and beautiful cobalt blue seas. Produced on this very island of Yoron, these are Choux Rusks. We have baked choux pastry into rusks until golden brown, achieving a crispy and light texture. The gentle sweetness and savory aroma that spread with every bite make it irresistibly delicious. It is perfect as an accompaniment to coffee or tea. A light souvenir that makes you feel the breeze of a southern island.

Yoron Island Shrimp Crackers

和菓子

📍 与論空港

Crackers made using shrimp from the waters near Yoron Island. With their rich sea flavor and crispy texture, they are a popular souvenir from the island.

Yoron Island Chocolate Senbei

和菓子

An unexpected combination of flavors delivered from the southern island of Yoron. This is a fusion of Japanese and Western styles, pairing fragrant, baked rice crackers with mellow chocolate. With the crisp saltiness of the senbei and the melting sweetness of the chocolate, these two seemingly incompatible elements harmonize mysteriously in your mouth. It offers a rustic taste that evokes the leisurely island time unique to Yoron Island, surrounded by coral reefs. Its easy-to-snack size makes it perfect as a souvenir from an island trip. Moving back and forth between sweet and salty, you won't be able to stop reaching for more. Please enjoy it leisurely with tea or coffee.

Souvenirs from Yoron Island

その他

📍 与論空港

As the name suggests, this is a souvenir set packed with the charms of Yoron Island. It is delightful because you can enjoy a collection of local specialties born on this beautiful island, which was formed by the uplift of coral reefs at the southernmost tip of Kagoshima Prefecture. Yoron Island is famous for its specialties such as brown sugar made from sugarcane and mineral-rich island salt. The island is embraced by crystal-clear seas, known for the 'Yurigahama' phantom sandbar that appears only during low tide. The blessings of this tropical paradise are all contained within this single assortment. Deciding which one to open first is part of the joy of an island trip. This is a gift from Yorently Island that will surely delight your loved ones.

Yoron Island Mango Crunch

洋菓子

A crunchy chocolate made with mangoes from Yoron Island. The rich sweetness of tropical fruit combined with a light, crispy texture makes this an addictive treat. Yoron Island, formed by the uplift of coral reefs, is a tropical island blessed with intense sunlight and a warm climate. We have captured the tropical flavor of the mangoes grown on this island within smooth chocolate and crispy crunchy bits. With every bite, a brilliant sweetness reminiscent of the island's sun spreads through your mouth. Since it can be easily enjoyed without getting your hands dirty, it is perfect as a small gift to share. Please enjoy the full deliciousness of southern island fruit in this tiny confection.

Yoron Island Happiness Quartet Crunch

その他

📍 与論空港

A crunchy snack assortment featuring four different flavors of Yoron Island. A souvenir set that allows you to enjoy the tastes of this southern island bit by bit.

Yoron Mame

その他

📍 与論空港

A simple bean confection that has been loved on Yoron Island since ancient times. Its unadorned, simple flavor is surprisingly addictive. Yoron Island, formed by the uplift of coral reefs, is a small island floating at the southernmost tip of Kagoshima Prefecture. It is a place where a relaxed atmosphere flows, surrounded by transparent seas and white sandy beaches. The Yoron Mame, nurtured by this island's climate, has a crunchy, fragrant, and slightly sweet taste that feels somewhat nostalgic. It is a tiny snack you won't be able to stop picking up once you start. This is an easygoing souvenir that carries the scent of life on Yoron Island. Please enjoy it casually with tea or alcohol.

Yoron Island Umashio Chocolate Cookies

洋菓子

📍 与論空港

Chocolate cookies seasoned with salt from Yoron Island, featuring an addictive sweet and salty flavor. The contrast between the crispy dough, salt, and chocolate is irresistible. Yoron Island is a beautiful island surrounded by coral reefs. The island salt produced from its clear seawater is known for its mellow flavor rich in minerals. The moderate saltiness sharpens the sweetness of the chocolate, creating a deep flavor with every bite. This is a salty sweet that goes beyond just being sweet, satisfying even adults. It pairs excellently with coffee or tea. Please enjoy this special snack seasoned with island salt nurtured by the coral reef sea.

Yoron Island Southern Island Sugarcane Dango

その他

📍 与論空港

A simple dango (dumpling) made using brown sugar produced from Yoron Island's sugarcane. This handmade-style treat is packed with the sweetness of a southern island. Yoron Island is a southern island where sugarcane cultivation thrives. The brown sugar, made by boiling down locally harvested sugarcane, boasts a mellow and rich sweetness. By kneading this brown sugar into the dango, we have achieved a gentle, nostalgic flavor. With its chewy texture and the comforting, mild sweetness of brown sugar, its simplicity allows the warmth of southern island life to truly shine through. Please enjoy it leisurely with tea while reminiscing about the peaceful time on Yoron Island.

Yoron Island Roasted Sweet Potato Donut Cookies

洋菓子

📍 与論空港

Donut-shaped cookies that capture the flavor of Yoron Island's roasted sweet potatoes. A souvenir that feels like a local island snack, offering the sweet aroma of sweet potato and a crispy texture.

Yoron Island Pineapple Pie Cookies

洋菓子

📍 与論空港

Cookies that capture the pineapple flavor of Yoron Island within a pie crust. An island souvenir that allows you to enjoy the sweet aroma of tropical fruit and a crispy pie texture.

Yoron Island Sweet Potato Sablé

洋菓子

📍 与論空港

A fragrant sablé made by kneading sweet potatoes grown on Yoron Island into the dough. This simple baked good features a natural sweetness from potatoes bathed in the island's sun, which pairs perfectly with the flavor of butter. Yoron Island, formed by the uplift of coral reefs, is a southern island blessed with a warm climate. The natural sweetness of the sweet potatoes grown in the island's fields is melted into the crispy sablé dough. With one bite, the gentle sweetness of the potato and the aroma of butter spread softly through your mouth. It is a sablé with a nostalgic and gentle taste. It pairs perfectly with coffee or tea, making it hard to stop at just one. Please enjoy the sweetness of the potatoes raised by the southern sun in this heartwarming souvenir.

Yoron Island Senbei

その他

Senbei (rice crackers) made on Yoron Island, surrounded by coral reefs. With a simple seasoning that utilizes the island's ingredients, you can feel the island breeze along with its crispy texture.

Yoron Island Salt Waffle Cookies

洋菓子

📍 与論空港

These are waffle-shaped cookies flavored with sea salt from Yoron Island. The crispy dough and the irresistible sweet-and-salty flavor, enhanced by a moderate amount of salt, make this an irresistible treat. Yoron Island, surrounded by coral reefs, is a southern island known for its high sea transparency. The island salt made from its clear seawater boasts a mellow flavor rich in minerals. That salt sharply enhances the buttery aroma, creating a deep flavor with every bite. With a balance of sweetness and salt, this is a cookie that will satisfy adults. It pairs perfectly with coffee or tea, making it easy to reach for just one more. Please enjoy the salt of this southern island, nurtured by coral reef seas, in the form of these crispy waffle cookies.

Yoron Island Moringa Cookies

洋菓子

Cookies from Yoron Island infused with Moringa, known as the 'miracle tree.' You can enjoy the nutrition and unique flavor of Moringa grown on this subtropical island in a crispy baked treat.

Yoron Island Stars Falling into the Sea - Desert du Crunch

その他

'Stars Falling into the Sea' is inspired by the starry skies and crystal-clear waters of Yoron Island. This dessert candy captures the romance of the southern islands with the crunchy texture of chocolate crunch. Formed by the uplift of coral reefs, Yoron Island has few city lights, allowing a sky full of stars to sparkle. The falling starlight and jewel-like clear sea never fail to captivate visitors. We have captured this beautiful nocturnal scenery of the island in a single piece of confectionery. An enjoyable texture created by smooth chocolate and crunchy bits. Just as the name suggests, taking a bite feels like the star-filled night sky of a southern island is spreading before you. Please enjoy this romantic souvenir that tells the story of Yoron Island's stars and sea.

Yoron Island Fish Sablé

洋菓子

📍 与論空港

A sablé from Yoron Island shaped like the fish swimming in coral reef seas. A cute island souvenir featuring buttery, crispy dough baked into the shapes of fish.

Yoron Island Brown Sugar Yabure Manju

和菓子

📍 与論空港

With its skin slightly torn to reveal a glimpse of the filling inside, the simple and warm appearance of Yoron Island's 'Kuroto Yabure Manju' is incredibly endearing. Yoron Island is a small island floating at the southernmost tip of Kagoshima Prefecture, near Okinawa. Under its warm climate, sugarcane grows, and the brown sugar produced on the island has long been known as a specialty. This manju is made by steaming each piece individually using plenty of the island's brown sugar. The intentionally unrefined, handmade texture evokes the generosity of island life. It features the rich depth and profound sweetness unique to brown sugar, along with a somewhat nostalgic, gentle flavor. It is a treat that encapsulates the entire bounty of the southern island.

Kasho Tanaka - Cheese Manju

和菓子

It feels like a Japanese sweet, yet somewhat like a Western pastry—the 'Cheese Manju' features cream cheese wrapped inside. Produced by Kasho Tanaka in Izumi City, this manju consists of dough made from Kyushu-grown wheat, fermented butter, and Hokkaido cheese, enveloping smooth cream cheese. Chocolate chips provide a nice accent, and the richness of the cheese combined with a simple sweetness spreads gently in your mouth. While Cheese Manju is said to have originated in the neighboring Miyazaki Prefecture, it has become a well-known sweet in Kagoshima as well. It can be enjoyed both chilled or slightly warmed, offering a delicious fusion of Japanese and Western styles. This manju possesses a mysterious charm that pairs well with both tea and coffee.

Imo-cha (Poteti) Sablé

洋菓子

Kagoshima's pride, sweet potato and tea, combined into a single snack—a sablé bearing the name 'Poteti.' 'Poteti' is an adorable name created by combining 'potato' (imo) and 'tea.' Kagoshima is a major producer of sweet potatoes and also a region for high-quality tea, such as Chiran tea. By combining these two specialties, we have finished a crispy and fragrant baked treat. The gentle sweetness of the potato is accented by the subtle bitterness of the tea. It is a fragrant sablé that allows you to enjoy a meeting of ingredients unique to Kagoshima. Each piece is perfect for serving with tea. Please enjoy this meeting of Kagoshima's ingredients during your moment of relaxation.

KitKat Mini Beni-imo (Purple Sweet Potato)

洋菓子

"KitKat Mini Beni-imo" is a regional flavor of KitKat sold exclusively in the Kyushu and Okinawa areas. Beni-imo is a type of sweet potato characterized by its vibrant purple color and gentle sweetness. The flavor of this purple sweet potato is encapsulated in chocolate and paired with KitKat's signature crispy wafers. With a single bite, the light texture and subtle sweetness of the potato spread through your mouth. The package, featuring colors reminiscent of a tropical region, is perfect for travel memories or as a small gift to distribute. The individual packaging also makes it easy to share. Please pick up this limited flavor, which can only be found in this region, as a souvenir from your trip to Kyushu.

Satsuma Sogarashi Sweets: Sakura Ao-nori Okaki

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"Sakura Ao-nori Okaki" is a rice cracker from Kagoshima's "Satsuma Sogarashi Sweets" series. "Sogarashi" is a Kagoshima dialect word meaning "very" or "extremely." As the name suggests, the hallmark of this series is that you can enjoy a robust flavor. Featuring the savory aroma of Sakura shrimp and the oceanic scent of green seaweed (ao-nori), these lightly baked, crispy rice crackers release umami with every bite. It is an excellent item not only for tea time but also as an accompaniment to beer. The saltiness and sea aroma make it so delicious you won't be able to stop reaching for them. Please enjoy this simple, rustic rice cracker with a strong flavor characteristic of Satsuma.

Country Ma'am Amaou Strawberry Milk Flavor

洋菓子

📍 福岡空港、JR佐賀駅、佐世保駅 ほか2件

"Country Ma'am Amaou Strawberry Milk Flavor" is a regional flavor sold exclusively in Kyushu. "Amaou" is a popular strawberry brand born in Fukuoka Prefecture. It is said to be named from the initials of its characteristics: Akai (red), Marui (round), Ookii (big), and Umai (delicious), and its sweet and sour flavor is widely loved. This product combines the taste of Amaou strawberries with the mellowness of milk to create a moist and soft Country Ma'am cookie. The moist texture, reminiscent of being freshly baked, and the gentle sweetness of the strawberry leave a lasting impression. It pairs perfectly with coffee or tea. Please pick up this limited flavor, unique to traveling in Kyushu, as a souvenir.

Baron Satsuma (Golden Sweet Potato)

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"Baron Satsuma (Golden Sweet Potato)" is a baked confection made using sweet potatoes, a specialty of Kagoshima. Kagoshima is one of Japan's leading sweet potato producing regions, blessed with a warm climate and Shirasu plateau soil. Born from this rich potato culture is this baked goods series, where the flavor of the potato takes center stage. The Golden Sweet Potato flavor features dough that highlights the natural sweetness of the sweet potato, baked to a moist perfection. With a single bite, the gentle, authentic taste of the potato and its moist texture spread across your palate. It is a simple and approachable treat, perfect for accompanying tea. Please enjoy this baked confection packed with the deliciousness of Kagoshima's sweet potatoes.

Marutaya Purple Sweet Potato Chips

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"Marutaya Purple Sweet Potato Chips" are a crispy, light snack that makes the most of Kagoshima-grown purple sweet potatoes. Kagoshima is one of Japan's leading producers of sweet potatoes. In particular, purple sweet potatoes are characterized by their vibrant purple color and gentle sweetness, making them popular as an ingredient for confectionery. These chips are made by thinly slicing those purple sweet potatoes and frying them to a crisp. The eye-catching beautiful purple color, the natural sweetness of the potato, and the balanced saltiness are addictive. It is perfect not only as a snack but also as an accompaniment to drinks. With their crispy, light texture, you won't be able to stop reaching for them. Please enjoy this simple, delicious snack that embodies Kagoshima's potato heritage.

Okurakan

和菓子

"Okurakan" is a unique item where okra has been kneaded into Kagoshima's traditional sweet, Karukan. Karukan is a fluffy, white specialty of Kagoshima made by steaming mountain yam (jinenjo) and glutinous rice flour. It is a historic steamed confection said to have been created in the Satsuma Domain during the Edo period. By adding okra to the dough, its mucilaginous component creates a moist texture and spreads a subtle vegetable flavor. This is an enjoyable item that combines a traditional taste with a new ingredient. While maintaining the gentle sweetness and fluffy texture, you can enjoy a Karukan with a slightly different twist. Please try this combination unique to Kagoshima.

Satsuma Sogarashi Sweets: Zarame Karinto

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"Zarame Karinto" is a karinto (sweet fried dough) from Kagoshima's "Satsuma Sogarashi Sweets" series. "Sogarashi" is a Kagoshima dialect term meaning "very" or "extremely." As the name suggests, the hallmark of this series is its robust and satisfying flavor. The crunchy dough, coated in plenty of coarse granulated sugar (zarame), offers a simple, traditional sweetness. With every bite, a savory aroma spreads through your mouth. It has a rustic, nostalgic taste that is perfect for accompanying tea. The crunchy texture and the intense sweetness of the sugar will keep you coming back for more. It's a classic deliciousness that makes it hard to stop eating. Please enjoy this karinto that has been beloved in Kagoshima.

Satsuma Sogarashi Sweets: Shoyu Genkotsu

和菓子

"Shoyu Genkotsu" is a part of Kagoshima's "Satsuma Sogarashi Sweets" series. "Sogarashi" is a Kagoshima dialect term meaning "very" or "extremely." As the name suggests, the hallmark of this series is its robust and satisfying flavor. It is a nostalgic, hard-baked snack that releases a rich soy sauce aroma throughout your mouth with every crunch. The simple sweetness combined with the depth of the soy sauce is truly addictive. It has a nostalgic, comforting taste. Perfect for tea time, the savory aroma intensifies as you chew. The firm texture is a unique pleasure of this specific sweet. Please enjoy this rustic baked treat that has been cherished in Kagoshima.

Satsuma Danshaku (Beni Hayato)

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The "Beni Hayato" flavor of "Satsuma Danshaku," a baked sweet made using Kagoshima's famous sweet potatoes. It is baked to a moist texture, highlighting the rich sweetness of representative Kagoshima varieties such as Beni Haruka.

Satsuma Sogarashi Confectionery: Aonori Wasabi Karinto

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An aonori (seaweed) and wasabi flavored karinto from the Satsuma Sogarashi confectionery series. It offers a mature flavor profile with the oceanic aroma of aonori and the sharp pungency of wasabi. The spicy kick makes it a perfect accompaniment to both tea and alcoholic beverages.

Satsuma Sogarashi Confectionery: Rinkake

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"Rinkake" is a product from Kagoshima's "Satsuma Sogarashi Confectionery" series, a traditional sweet consisting of peanuts coated in a sugar glaze. "Rinkake" is a snack that has been enjoyed in Kagoshima since ancient times, made by coating roasted peanuts with sugar. You can enjoy its crunchy, fragrant texture, the natural flavor of the peanuts, and a simple sweetness. "Sogarashi" is a Kagoshima dialect word meaning "very," and as the name suggests, its hallmark is a robust flavor. It offers a nostalgic deliciousness that makes it hard to stop eating. It pairs well with both tea and snacks. Please enjoy this simple peanut confection that has been loved for a long time in Kagoshima.

Pocky Amaou Strawberry

洋菓子

📍 福岡空港、太宰府天満宮

"Pocky Amaou Strawberry" is a regional flavor of Pocky sold exclusively in Kyushu. "Amaou" is a popular strawberry brand born in Fukuoka Prefecture. It is said to be named from the initials of its characteristics: Akai (red), Marui (round), Ookii (big), and Umai (delicious), and its sweet and sour flavor is widely loved. Using freeze-dried powder of these Amaou strawberries, the pretzel sticks are coated in a sweet and tart strawberry flavor. You can enjoy a crispy, light texture along with the fresh acidity and sweetness of the strawberries. This limited-edition flavor, unique to traveling in Kyushu, is perfect as a souvenir. Please pick up this Pocky that can only be encountered in this region.

Satsuma Sogarashi Sweets: Shrimp Mayonnaise Okaki

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An okaki (rice cracker) in shrimp mayonnaise flavor from the Satsuma Sogarashi Sweets series. Featuring a rich flavor enhanced by the essence of shrimp and the richness of mayonnaise, its crispy, light texture is addictive. Perfect as both a snack and an accompaniment to drinks.

Satsuma Sogarashi Sweets: Soft Brown Sugar Karinto

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A brown sugar karinto from the Satsuma Sogarashi Sweets series. Made with plenty of Kagoshima's specialty brown sugar and finished with a soft texture, making it easy to eat. The deep, rich sweetness of brown sugar spreads throughout your mouth.

Giant Pretz Hakata Mentaiko

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📍 太宰府天満宮

When it comes to souvenirs to distribute after a trip to Kyushu, many people likely think of this. 'Giant Pretz Hakata Mentaiko' is a regional Pretz sold exclusively in the Kyushu area. It features the spicy kick and rich umami of Hakata's famous mentaiko (spicy cod roe), thoroughly coated onto a thicker-than-usual Pretz dough. Because they are thicker, they are more satisfying to eat, with the flavor of the mentaiko spreading through your mouth with every bite. Since they are individually wrapped, they are easy to hand out, making them perfect for colleagues or friends. It is a classic, reliable souvenir that clearly conveys your visit to Kyushu.

Satsuma Baron (Purple Sweet Potato)

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A purple sweet potato flavored version of the baked confection 'Satsuma Baron,' made using Kagoshima's famous sweet potatoes. The vibrant purple dough features a rich purple sweet potato flavor and is baked to a moist texture.

Traveling Hi-Chew Dekopon Flavor

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Why not take home a taste unique to the region as a souvenir of your trip to Kyushu? 'Traveling Hi-Chew Dekopon Flavor' is a regional flavor of Hi-Chew available exclusively in Kyushu. Dekopon is a citrus fruit born in Shiranui Town, Kumamoto Prefecture, created by crossing Ponkan and Kiyomi orange. It is popular for its high sugar content, mild acidity, and a sweet and sour, juicy taste. We have captured the fresh flavor of that fruit within the signature chewy texture unique to Hi-Chew. The fruity sweetness that spreads with every chew is perfect for your travel memories. This is an item that allows you to easily enjoy the taste of Kyushu and is also a great choice for group souvenirs.

Kyushu Limited Jagarico Mentaiko Flavor

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📍 福岡空港、長崎空港、JR佐賀駅 ほか1件

The crispy, light texture and spicy mentaiko (pollock roe) flavor are truly addictive. As the name suggests, "Kyushu Limited Jagarico Mentaiko Flavor" is a regional flavor of Jagarico available only in the Kyushu area. It features the sharp spiciness and deep umami of mentaiko—a beloved specialty of Kyushu—perfectly infused into the familiar crunchy texture. Once you start eating, the light crunch and lingering mentaiko flavor make it impossible to stop. The individual cups make them easy to distribute, making them a hit with all generations from children to adults. It is a reliable choice as a classic souvenir to bring back from a trip to Kyushu.

Kagoshima Anno Imo Stick Cake

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A moist cake made with honey-sweet sweet potatoes from Tanegashima. Anno Imo is a variety of sweet potato grown on Tanegashima in Kagoshima Prefecture. It is said to have roots in potatoes brought back from overseas shortly after the war, and has been carefully nurtured in the warm climate and mineral-rich soil of Tanegashima. It is widely known as a high-sugar variety characterized by its sticky texture and intense, honey-like sweetness. We have captured the flavor of Anno Imo within a moist, baked stick-shaped cake. This souvenir can be easily enjoyed with one hand, as the natural, gentle sweetness of the potato spreads throughout your mouth. It is a product that allows you to feel the blessings of Tanegashima.

Satsuma Sogarashi Sweets: Yuzu-maru Karinto

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A yuzu-flavored karinto from the Satsuma Sogarashi Sweets series. These round-shaped karinto are infused with the refreshing aroma of yuzu, achieving an elegant harmony between subtle sweetness and citrus flavor.

Satsuma Sogarashi Sweets: Soy Bean Kinako Karinto

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A kinako-flavored karinto from the Satsuma Sogarashi Sweets series. Generously coated in soybean kinako powder, it offers a nostalgic taste of toasted aroma and simple sweetness. It pairs excellently with tea.

Hakkin Persimmon Yokan

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We have captured the gentle sweetness of persimmons within a smooth yokan. Yokan is a traditional Japanese confection made by kneading agar, bean paste, and sugar, loved in Japan since ancient times. "Hakkin Persimmon Yokan" is a special creation that gently adds the flavor of persimmon to this classic base. As a fruit representing the autumn harvest, its mellow sweetness and subtle aroma pair beautifully with the moist texture of the yokan. The soft flavor of the fruit blends with the cool, smooth texture, resulting in an elegant and gentle taste. Perfect as an accompaniment to tea or as a seasonal gift that evokes the changing seasons, this is a deeply flavorful Japanese sweet filled with the essence of autumn.

Satsuma Sogarashi Sweets: Five-Color Arare

和菓子

Fun, colorful rice crackers (arare) with five different flavors adding a splash of color. Arare are traditional Japanese rice crackers made from glutinous rice. These bite-sized, fragrant baked pieces have been enjoyed as a staple accompaniment to tea, featuring various seasonings. 'Satsuma Sogarashi Sweets: Five-Color Arare' is a colorful assortment containing five different flavors, including shrimp, green seaweed (aonori), and soy sauce. Each piece offers a different flavor and color, providing the joy of comparing various tastes. With a light, crispy texture, it is so delicious you won't be able to stop reaching for them. It is a lively Satsuma rice cracker perfect for snacking during social gatherings.

Satsuma Sogarashi Sweets - Bite-sized Brown Sugar Karinto

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Brown sugar karinto from the Satsuma Sogarashi sweets series. It features the rich sweetness of Amami-produced brown sugar in a bite-sized format.

Satsuma Sogarashi Sweets - Peanut Karinto

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Peanut Karinto from the Satsuma Sogarashi Sweets series. The fragrant flavor of peanuts pairs perfectly with the sweetness of the karinto.

Koshiya Dengaku

和菓子

A simple dengaku sweet that evokes traditional Satsuma snacks. Dengaku is an ancient Japanese cooking method where ingredients on a skewer are coated with miso and grilled. This local dengaku sweet, called 'Koshiya Dengaku,' was created as an homage to that tradition. Its charm lies in its unadorned, gentle flavor that brings to mind old-fashioned Kagoshima snacks. With a subtle, mild sweetness, it is a simple confection that evokes a sense of nostalgia. It is a taste that has been loved locally for a long time, untouched by passing trends. While not flashy, it is an item that captures the atmosphere of Satsuma, providing comfort when you want to take a quiet break.

Moringa Noodles

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Noodles kneaded with the superfood known as the 'Miracle Tree'. Moringa is a plant often called the 'Miracle Tree' and has garnered attention as a superfood because it contains many nutrients, including vitamins, minerals, and amino acids. It possesses the strength to grow even in dry or poor soil and is cultivated in the warm climate of Amami Oshima. These Moringa noodles are made by kneading that very moringa into the dough. The vibrant green color unique to moringa catches the eye, providing a tropical character. They are perfect for when you want to add something slightly unusual to your everyday dining table. This souvenir allows you to taste the natural blessings of Amami through noodles.

Satsuma Sogarashi Sweets: White Honey Karinto

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White honey karinto from the Satsuma Sogarashi sweets series. An elegant flavor coated in the gentle sweetness of white honey.

Satsuma Sogarashi Sweets: Kinpira Gobo Karinto

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Kinpira Gobo (burdock root) karinto from the Satsuma Sogarashi sweets series. The savory aroma of burdock and its sweet and salty seasoning also make it great as a snack to accompany drinks.

Satsuma Sogarashi Sweets: Ginger Karinto

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Ginger karinto from the Satsuma Sogarashi sweets series. The spicy kick of ginger adds an accent to the sweetness.

Ajifuku Cheese Manju

和菓子

A Japanese-Western fusion manju with cheese incorporated into the bean paste. The richness of the cheese and the simplicity of the manju dough harmonize exquisitely.

Jaga Hokkori

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📍 福岡空港、長崎空港、別府駅 ほか13件

True to its name 'Hokkori' (which means warm and cozy), this is a potato snack that warms your very heart. It is a baked good born in Kagoshima, crafted with care for the gentle flavor of its ingredients. By highlighting the fluffy texture of the potato, we have achieved a mild finish with restrained sweetness. Its simple yet never-tiring flavor is something that children and adults alike can enjoy together. It is perfect as a snack or a small gift. Just saying its name makes your cheeks relax with a sense of warmth. Please enjoy it alongside a cup of warm tea for a relaxing moment.

Satsuma Sogarashi Sweets - Gouda Cheese Okaki

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One of the 'Satsuma Sogarashi Sweets' series from Kagoshima. These crispy okaki rice crackers are coated in a rich gouda cheese flavor, accented with a spicy kick of chili pepper.

Satsuma Sogarashi Sweets: Vegetable Karinto

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A vegetable karinto from the Kagoshima 'Satsuma Sogarashi Sweets' series. This crispy and fragrant karinto has vegetable flavors kneaded in, with a spicy accent of chili pepper.

Satsuma Sogarashi Sweets: Yuzu Kosho Okaki

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An okaki (rice cracker) from the Satsuma Sogarashi sweets series, featuring the refreshing spiciness of yuzu kosho. The aroma of yuzu and the sharp, tingling sensation linger on the palate, making it a perfect accompaniment to alcoholic beverages.

Satsuma Tengu-imo

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A sweet potato confection with a unique name and shape that catches the eye. It is made by bringing out the natural sweetness of Kagoshima's specialty, the sweet potato. Sweet potatoes are a local specialty that has been cultivated since ancient times in Kagoshima, where the Shirasu plateau extends. These potatoes, which grow well even in thin volcanic ash soil, have frequently saved people from hunger and supported livelihoods. This sweet is filled with gratitude for such a crop. True to its humorous name 'Tengu-imo' (Tengu Potato), it has a very charming appearance. The fluffy, natural sweetness of the potato provides a nostalgic feeling that brings comfort to those who eat it. Please enjoy the taste of Kagoshima's potatoes as an accompaniment to your tea.

Satsuma Sogarashi Sweets: Milk Karinto

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Milk Karinto from the Satsuma Sogarashi Sweets series. It features an addictive flavor combining the mellow sweetness of milk and a crunchy texture with a subtle hint of chili pepper spiciness.

Oimo Hokkori Anno Imo

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A sweet made using Anno sweet potatoes, a specialty of Tanegashima. This baked treat captures the flavor of Anno potatoes, which are characterized by their sticky texture and honey-like sweetness, in a comforting, warm pastry.

Satsuma Sogarashi Sweet: Basil Okaki

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An okaki (rice cracker) from the Satsuma Sogarashi sweet series, infused with the refreshing herbal notes of basil. The unexpected combination of Western-style basil flavor and traditional Japanese okaki is addictive.

Crispy Sweet Potato Leaf Pies

洋菓子

A baked confection that features the flavor of Kagoshima-grown sweet potatoes in a crispy leaf-shaped pie. This item has a lovely leaf shape and a light mouthfeel. Sweet potatoes are a specialty product symbolizing Kagoshima, where the Shirasu plateau extends. We have layered the gentle sweetness of this potato, which has supported people's lives since ancient times, into the pie dough. The flavor of the sweet potato and the aroma of butter layer together, crumbling delicately with every bite. Because of its light texture, you will find yourself reaching for another. It is perfect as an accompaniment to tea or as a small gift. Please enjoy the taste of Kagoshima's proud sweet potatoes in this crispy, elegant pie.

Satsuma Sogarashi Sweet: Salad Okaki

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An okaki (rice cracker) from the Satsuma Sogarashi sweet series with a light salad flavor. A highly edible snack featuring a salt-based light seasoning with a subtle hint of chili pepper aroma.

Satsuma Sogarashi Sweet: Peperoncino Okaki

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An okaki (rice cracker) from the Satsuma Sogarashi sweet series in a Peperoncino flavor. With a punchy seasoning of garlic and chili pepper, this bold creation is a fusion of Italian flavors and Japanese okaki.

Annou Imo Sweet Roll

スイーツ

A sweet roll generously filled with Annou sweet potatoes, a specialty of Tanegashima. The moist dough wraps around the rich, sticky sweetness of the Annou potato, making it an irresistible treat for potato lovers.

Satsuma Sogarashi Sweets: Okinawa Brown Sugar Karinto

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Karinto from the Satsuma Sogarashi sweets series, made using Okinawa brown sugar. The deep richness and crunchy texture of tropical brown sugar are accented with a spicy hint of chili pepper.

Oimo Hokkori Kuri Ogon

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'Kuri Ogon' is a sweet potato variety with a fluffy texture similar to chestnuts. This heartwarming dessert leverages that flavor, offering the best of both sweet potato and chestnut.

BeansNuts Munyu-ohm 16

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Every time you open one of the colorful individual packages, you encounter a different flavor. BeansNuts' 'Munyu-ohm 16' is packed with the joy of nut mixes. BeansNuts is a brand managed by a long-established nut confectionery shop in Kagoshima founded in 1946. It was launched with the aim of overturning the image of nut mixes as 'old-fashioned snacks,' delivering stylish and high-quality products. A unique commitment of this shop is valuing the natural taste of the ingredients themselves without using synthetic colorings or preservatives. It offers a sophisticated deliciousness that pairs wonderfully with wine. This box allows you to enjoy various flavors and textures in small amounts, making it a delightful gift.