An introduction to Kagoshima would be incomplete without telling the story of Lord Nariakira Shimadzu. After all, the far-sighted feudal lord is often credited for his visionary ideas that helped pave the way for the industrialisation of Japan.
But, first, a little background.
The Shimadzu clan had ruled over the Satsuma Domain since the 1600s, and had long prospered from the sugar trade with Amami Oshima, which was ceded by Ryukyu (present day Okinawa) upon its surrender to the Satsuma Domain in 1610. Because of Ryukyu’s prior trading ties with China, the Shimadzu clan leveraged this network and expanded its economic reach. This far-sighted ideology was also what led Lord Nariakira Shimadzu to spearhead trade and amity treaties with the West.
Born in 1809 to the Shimadzu clan, Lord Nariakira Shimadzu received a well-rounded education befitting a future lord. During the course of his studies, he took particular interest in Western culture and technology.
Lord Nariakira Shimadzu has been widely credited for introducing Western technology to Satsuma, including the Iroha-maru, one of the first Western-style ships built in Japan. He also brought about changes to the Satsuma education system by establishing a school for the study of the Dutch language and Western culture. As such, the domain came to be known for its progressive ideals. However, he was also careful to ensure that the students’ Western learning did not interfere with their sense of nationalism.
So, what has all this got to do with Kagoshima?
Well, surprise, surprise: the Satsuma Domain of olde is the Kagoshima of today. With such a fascinating and illustrious history, it’s no wonder the people of Kagoshima bear such pride towards their homeland.
Located on the south-western tip of Kyushu, Kagoshima City is the capital city of Kagoshima Prefecture and also where you’ll find Mt. Sakurajima, an active stratovolcano. Sakurajima, which translates to “Cherry Blossom Island”, is prone to erupting every so often, tipping clouds of ash across the city. Because of Mt. Sakurajima, Kagoshima is blessed with rich volcanic soil, which contributes to their plenteous produce.
Impressive as Mt. Sakurajima is, however, there is so much more to Kagoshima than a burning mountain. For one, Kagoshima’s produce—from beef to black vinegar—is widely sought after, both in Japan and abroad. In the following pages, you’ll find out more about the produce in Kagoshima and what makes it so special.
Beyond good food and a storied past, Kagoshima is a fascinating city full of surprises at every turn. Flip the page to find out more!
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(TEXT Vanessa Tai Photography kojiro sugimoto)
An Insider’s Guide
Inerview
Public Relations Department, Shimadzu Limited
When you visit Sengan-en Gardens, don’t be surprised if you see a Westerner on the grounds speaking fluent Japanese to guests. It could very well be Bradshaw, who manages public relations for Sengan-en Gardens.
Tell us a bit about your background.
I’m originally from Sheffield in the UK but I’ve always been interested in Japanese culture ever since I was a child. My mum used to host Japanese exchange students in our home. 12 years ago, I left England for Japan and worked as an English teacher in Kagoshima. From there, I started my own school, and even had my own television programme. In April 2016, I was offered a job here and having always been interested in samurai history, I gladly took it on.
What are some of your job responsibilities?
Not many people—especially those from Europe—are familiar with Kagoshima, so it’s up to me to entice visitors to visit. I work with a team of extremely creative and forward-thinking people to spread the beauty and historical value of Sengan-en Gardens.
Why should people visit Kagoshima?
To me, Kagoshima is very different from other parts of Japan. It’s almost like a completely different country – they even have their own dialect! The food and drink culture here is amazing and the place itself is not too touristy. You can easily mix with locals at popular food haunts and enjoy local delights.
Where is your favourite part of Sengan-en Gardens?
It changes with the season. In Autumn, I love standing by the river to admire the scenery and in Spring, the proliferation of cherry blossoms is just breathtaking.
CEO, OKS Pte Ltd
What started as a transport and distribution company 35 years ago has since transformed into a dehydrated fruit and vegetables business, with products available all over Japan as well as Singapore, Malaysia, Taiwan, England, and France.
Why dehydrated snacks and products?
In the past, our business involved delivering household appliances to the countryside but I observed what a waste it was that the trucks were returning empty. I then hit on an idea to use the trucks to distribute fresh fruit and vegetables to Tokyo and other metropolitan areas. About 10 years ago, we decided to dehydrate these fruit and vegetables as they have a longer shelf life, while maintaining their nutritional value.
What is so special about the fruit and vegetables from Kagoshima?
Thanks to our climate, we are able to have a year-round harvest. Plus, we are blessed with an abundance of fertile black soil because of the nearby volcano.
Tell us about some of your popular items.
Some of our best–sellers include the burdock root tea and the green vegetable powder. Our vegetable chips are also very well-received – it’s fried in vegetable oil with no sugar or salt so you can enjoy its original flavour. In fact, it’s served as a snack in First Class cabins onboard Japan Airlines flights.
What would you recommend for people living in stressful societies like Singapore?
Personally, I drink burdock root tea daily and it has helped to lower my high blood pressure and improve my bowel movement. I also recommend the green vegetable powder as it’s a simple way to get your recommended daily intake of veggies.
>>Read more about Kagoshima Products
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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)
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