Must-see for beginners! Fun basic knowledge to know

table of contents

0.1. Where is Kagoshima?
0.2. NATURE
0.3. History
0.4. Prefectural flower and bird
0.5. Trees of Kagoshima
0.6. Seasonal Events
0.6.1. Spring (March to May)
0.6.2. Summer (June to August)
0.6.3. Autumn (September-November)
0.6.4. Winter (December to February of the following year)
0.7. Specialties and local products
0.7.1. Black pork (Kagoshima black pork)
0.7.2. Black Beef (Kagoshima Black Beef)
0.7.3. Black Satsuma Chicken
0.7.4. Distilled spirits
0.7.5. Satsuma porcelain
0.7.6. Black vinegar

Where is Kagoshima?

Kagoshima Prefecture is located in the southwestern part of the Japanese mainland and consists of two peninsulas (Satsuma Peninsula and Osumi Peninsula) surrounded by the Pacific Ocean and the East China Sea.
In addition, the sea between Okinawa and Kagoshima is dotted with remote islands called the Satsunan Islands. All of these islands are included in "Kagoshima Prefecture."

NATURE

Temperate to subtropical climate. The average temperature is higher than in the rest of the country, and the prefecture is blessed with a warm climate.
The active volcano Sakurajima floats in Kinko Bay, and continues to be active even today. The sight of volcanic ash spewing high into the sky is a spectacular sight! It is a symbol of Kagoshima, with its majestic and beautiful appearance. It is a rare example in the world that a city with a population of 60 is located near a volcano spewing smoke.

About half of the prefecture's mainland is the "Shirasu Plateau," a pile of volcanic ash and other volcanic ejecta from Sakurajima. The Shirasu Plateau has good drainage and is good for growing plants, making it ideal for growing radishes and sweet potatoes. Among these, the Sakurajima radish is known as the largest radish in the world, weighing 20 to 30 kg and reaching a diameter of over 20 cm.
Furthermore, Kirishima is designated as a national park and Koshikijima as a quasi-national park (Kirishima-Yaku National Park and Koshikijima Quasi-National Park), and they offer beautiful scenery in every season.

History

Kagoshima is home to many places that were turning points in Japanese history.

Ancient times

Ganjin's Arrival on the Japanese Mainland (Reformation and Refinement of Japanese Buddhism)

Middle Ages and Early Modern Periods

The introduction of firearms to Japan by the Portuguese
The introduction of Christianity to Japan by Xavier

End of the Edo Period

Sending students to Britain during the isolationist period
The Shuseikan Project introduced Western technologies such as blast furnaces and glass manufacturing
The production of heroes of the Meiji Restoration such as Saigo Takamori and Okubo Toshimichi

After the Meiji Period

Construction of a kamikaze base during the last war

There are monuments and historical sites commemorating that time remaining in various places, so why not take a stroll around and reflect on the changes in the times?

Prefectural flower and bird

Miyamakirishi

A type of azalea that grows wild on the summit of Mt. Omoni Volcano. An evergreen shrub that grows in clusters in sunny locations, it blooms small crimson-purple to scarlet flowers from the end of May to June. Botanist Tomitaro Makino gave it the name "Miyamakirishima," meaning "azalea that blooms in the deep mountains."

blue jay

This bird is endemic to only certain areas of Kagoshima Prefecture, such as Amami Oshima and Kakeroma Island. Its head, wings, and tail are deep lapis lazuli, its beak and the tips of its tail feathers are white, and most of its body is reddish brown. It has been designated a national natural monument as a rare bird. Its population was decreasing at one time, but is now increasing thanks to various measures.

Trees of Kagoshima

camphor tree

"An evergreen tall tree that can reach a height of 20 to 30 meters, a diameter of over 2 meters, and a trunk circumference of over 10 meters. This species often grows into a giant tree throughout the country, and is sometimes worshipped as a sacred tree. The largest camphor tree in Japan is the Great Camphor tree located in the grounds of Hachiman Shrine in Gamou Town. Its root circumference is 33 meters.

Kaikouzu

Also known as American deigo. A deciduous tree that grows to a height of about 5m. It produces clusters of bright red flowers from early summer to autumn. In warm climates, it is often grown as a garden tree. It is said to have been introduced to Japan during the Edo period. Gifu Prefecture, a sister prefecture of Kagoshima Prefecture, has the Satsuma Kaikouzu Highway, a 35km road lined with kaikouzu trees.

Seasonal Events

Various festivals and events are held around the country depending on the season.

Spring (March to May)

Spring Tree Market (until May)
Fukiage Beach Sand Festival

Summer (June to August)

Aira City Kajiki Town Spider Battle Tournament
June lantern
Sakurajima Fire Island Festival
Satsuma Kuroshio "Kibaran Sea" Makurazaki Port Festival
Kagoshima Kinko Bay Summer Night Fireworks Festival

Autumn (September-November)

Kawauchi Tug of War
Autumn Tree Market
Myoenji Temple Pilgrimage
Sengan-en Chrysanthemum Festival
Ohara Festival

Winter (December to February of the following year)

Ibusuki Nanohana Marathon
First Cow Festival Bell Horse Dance

Specialties and local products

Located away from the center of Japan, Kagoshima has developed its own unique food and crafts. Here are some of them.

Black pork (Kagoshima black pork)

It is said that the origins of black pigs lie in pigs imported from the Ryukyu Islands by Shimazu Iehisa, the first lord of the Satsuma Domain, about 400 years ago, and research and improvements are still ongoing to breed higher quality black pigs. The key to their deliciousness is the light, healthy, sweet fat and the tender, crunchy red meat. In particular, the "Kagoshima Black Pork", a representative food of Kagoshima, is raised on feed supplemented with sweet potato, and is rich in umami components.

Black Beef (Kagoshima Black Beef)

Kagoshima Black Beef, which is characterized by its finely textured and tender meat and smooth, refined fat, has recently become increasingly popular overseas, mainly in Asia, but also in the United States and the EU. In addition, at the 29th National Wagyu Beef Competition held in September 9, it not only won the prestigious overall championship, but also received the Best Carcass Award, which is given to the most excellent beef, making it the best Wagyu beef in Japan.

Black Satsuma Chicken

This new "black" brand of local chicken from Kagoshima is made up of a Satsuma chicken, one of the three major local chickens in Japan, and a barred Plymouth Rock, affectionately known as "Goishi," as its mother. Compared to other local chickens, it has a good amount of fat, and you can enjoy its moderate chewiness and juiciness. It doesn't get hard even when heated, and is delicious even when cooled. Fresh sashimi is worth a meal.

Distilled spirits

A type of distilled alcoholic beverage. In Kagoshima, imo shochu, made from sweet potatoes, is the main drink produced and consumed. It has a strong, distinctive aroma and sweet potato flavor. The Amami Islands also produce kokuto shochu, made from brown sugar that can only be produced here. This is a distilled alcoholic beverage made from sugarcane molasses, and has a taste similar to Western alcohol.

Satsuma porcelain

This pottery was started by potters from the Yi Dynasty who were brought back from Korea by Shimazu Yoshihiro during the Bunroku-Keicho Invasion. It has developed in a unique way over a long period of time. It was also exhibited at the 1867 Paris World's Fair, where the Shimazu clan exhibited alone. There is high-quality "white Satsuma" with gorgeous pictures on a white background, and durable "black Satsuma" for everyday use, which is aimed at the masses.

Black vinegar

Steamed rice, rice malt, and groundwater are used to make this junmai kurozu, which is made in ceramic jars lined up outdoors. It is carefully fermented using solar energy and grown for over a year. The mellow, full-bodied flavor comes from the abundance of amino acids and organic acids produced by the high-quality rice, and the long maturation period gives it an even deeper flavor. In recent years, it has been gaining attention, especially from people who are concerned about health and beauty.