[For Seniors] Rediscover the Charm! Local Quiz of Kagoshima Prefecture

Jomon Sugi

One of the largest Japanese cedar trees native to Yakushima is called the Jomon Sugi. Its age is estimated to be over 2,000 years, and it is a famous tourist attraction visited by many people. To prevent damage to its roots from the pressure of hikers’ footsteps, an observation deck has been installed nearby.

Portuguese

In the 16th century, Portuguese sailors are said to have arrived in the Satsuma Domain, bringing tobacco to Japan for the first time. The tobacco was planted and is believed to have later spread throughout the country. Through the Nanban trade, various aspects of Western culture were also introduced to Japan.

Boys' Festival (Tango no Sekku)

In Kagoshima Prefecture, there is a tradition of eating Akumaki mainly on May 5th, the Boys’ Festival. It’s a distinctive confection made by simmering glutinous rice in lye for several hours and wrapping it in bamboo leaves. It’s known for its chewy texture and is typically eaten sprinkled with kinako (roasted soybean flour) or sugar.

sweet potato

Kagoshima Prefecture is a major producer of sweet potatoes and ranks first in Japan for production volume. Taking advantage of its warm climate, various vegetables are grown there, but sweet potatoes are especially famous as a specialty of Kagoshima. Incidentally, it’s said that about half of Kagoshima’s sweet potatoes are made into shochu.

polar bear

Shirokuma is a shaved ice dessert that originated in Kagoshima Prefecture, characterized by plenty of sweetened condensed milk topped with fruits, sweet red beans, agar jelly, and more. There are various theories about its origin, but one says it began when a cotton shop in Kagoshima ran a summer side business as a shaved ice stand, pouring condensed milk and adding fruit toppings to market it as a premium shaved ice.

chicken sashimi

Torisashi is a local specialty unique to Kagoshima Prefecture, made by serving chicken meat raw or lightly seared, sliced, and eaten with condiments or dipping sauces. It’s a sashimi-style dish that was cherished among Satsuma samurai during the Edo period and is still widely enjoyed in Kagoshima today. It’s commonly eaten with ponzu or a dipping sauce.

pickles

At many Kagoshima ramen shops, when you place an order, they often serve pickles along with tea. The type of pickles varies by shop—such as takuan or pickled daikon—but it’s a familiar service for locals.