Kasumi

A classic Japanese dish made by coating horse mackerel (such as *aji*) in panko breadcrumbs and deep-frying it. The coating is crispy, and the white flesh inside is plump, allowing you to enjoy the fish's umami. It is served as a set meal with rice, miso soup, and pickles.

A dish made by grilling Kagoshima-produced Kurobuta pork (high-quality pork) until fragrant. It is characterized by the sweet fat unique to Kurobuta and its tender, juicy meat. It is seasoned to pair well with rice and enjoyed as a main dish.

A representative Japanese dish made by grilling carefully selected seasonal fish over an open flame or similar method. The skin is crispy, the flesh is plump, and the fish's natural saltiness and umami are concentrated. It is enjoyed with a refreshing grated daikon radish.

A dish made by marinating and grilling local chicken (Japanese chicken that meets specific standards) in soy sauce koji (a fermented seasoning made from soy sauce and rice koji). The enzymes in the koji tenderize the meat, resulting in a rich umami, depth of flavor, and fragrant aroma. It has a taste that goes well with rice.