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Oct 5, 2017
A Kiss to Kagoshima
Kagoshima In A Year
With its temperate climate and rich, fertile volcanic soil, Kagoshima is blessed with bountiful produce all year round. No matter the season, you can be sure to enjoy a gastronomic adventure here! While the famous Kagoshima Kurobuta pork or the Kuroushi Wagyu beef is available all year round, here’s a snapshot of some of each season’s best produce.
春 – Spring(March to May)
▶ Aori ika (Bigfin Reef Squid)
▶ Tobiuo (Flying Fish)
▶ Katsuo (Skipjack)
▶ Biwa (Loquat fruit)
▶ Strawberries
夏 – Summer(June to August)
▶ Kibinago (Silver-stripe Round Herring): above picture
▶ Unagi Eel
▶ Bittergourd
▶ Passionfruit
▶ Mango: above picture
秋 – Autumn(September to November)
▶ Basho Kajiki (Indo-Pacific Sailfish)
▶ Kanpachi (Greater Amberjack): above picture
such as ・Anno-imo ・Beni Satsuma(available all year round)
冬 – Winter(December to February)
▶ Maiwashi (Japanese Sardine): above picture
▶ Kuruma Ebi (Kuruma Prawn)
▶ Buri (Yellowtail)
▶ Bontan (Big Oranges)
>>Read more about Kagoshima Products
>>Read more about Kagoshima Foods
