Lively Amami
the Amami Islands
about Natural world Heritage
Beautiful nature
Local cuisine
Tradition and culture
Taste local foods and specialties
The Amami Islands have their own local cuisine that is different from Okinawa and Kagoshima. Many of the island's specialties are also unique to the island's climate and land! Here are some of them that you should try when you visit the islands!
Local cuisine
Keihan (chicken rice)
This is a local dish of the Amami Islands eaten all year round. The rice is topped with shredded chicken, dried shiitake mushrooms, broiled egg, pickled papaya, green onions, nori (seaweed), etc., and soup made from chicken stock is poured over the rice. The taste is refreshing and popular among men and women of all ages. When the Satsuma clan ruled over Japan, chicken rice was made as a dish to entertain government officials. Nowadays, it is available not only at home but also at specialty stores and freeze-dried, and it is a popular menu item in school lunches in Kagoshima.
Aburasomen (oil somen)
This is a local dish of stir-fried pork, vegetables and somen noodles. The special feature is that soup stock is added to the stir-fry.
The taste varies depending on the restaurant or family, Some use chicken and rice soup stock, some use seafood stock. It is one of the indispensable local dishes during the “8gatsu odori(August Dance)”.
Tobinnya
It is known as "chambara shell" or "tilada shell". They are characterized by their moderate elasticity and savory flavor that overflows the more you bite into them, and are usually eaten boiled with salt.
“Nya” is the dialect word for shellfish. It is called "tobinnya" because it jumps in the sand using its claws. (Jump is “tobu” in Japanese.)
Special product
Brown sugar
This is a Sugar made by boiling sugarcane juice. It is eaten as it is, and is also used to make sweets and local dishes. It is rich in minerals, and a lot of people often eat to prevent summer fatigue. Sugarcane is also used to make a variety of products such as brown sugar shochu and vinegar.
Kibisu
Kibisu is a Vinegar made from sugarcane. It is made only from sugarcane, water and fermentation bacteria floating in the Amami Islands. Therefore, it is a very valuable vinegar that cannot be made in other areas. It is rich in minerals and polyphenols, and has a low salt content. It is also familiar to the islanders, and they add a little bit of vinegar to everyday meals. Kibisu is essential for the health of the Amami , also known as the island of longevity.
Miki
Miki is a plant-based lactic acid bacteria fermented beverage made from rice, sweet potatoes and sugar. It is written in kanji as "神酒(divine wine)" and is said to have its roots in kuchikamizake. Nowadays, it could be sold at local supermarkets, and it is enjoyed in a variety of ways, such as mixed with fruit juice or liquor, or arranged as a dessert.
Tankan
When you think of the tropics, you probably think of summer fruits. However, the season for tankan is winter! Amami Oshima Island, where the humidity is high and the temperature does not drop much even in winter, is the perfect place for tankan to grow. The juicy juice is very sweet, and it is nice to be juice or syrup! Despite its rugged appearance, the jonin (white inner skin) is thin and easy to eat.
passion fruit
Passion fruit has a refreshing, tropical, sweet and sour flavor. It is also called "clock-fruits" because its flowers look like a clock. it has a lovely ruby color and a round shape. It is good to arrange it into jams and sauces, because it has a sour taste.
What a beautiful flower!
Shimasumomo
Shimasumomo is Known as the taste of early summer, the flesh of the island plum is as bright as the skin, unlike ordinary plums. A variety called Garari is mainly cultivated in amami. it has a sour taste that cannot be eaten raw unless it is fully ripe, and when it is fully ripe, the field has a sweet and sour aroma.
Shima banana
Shima bananas, which are smaller than ordinary bananas, have a unique sweetness and sourness that is well-balanced, with a little sourness as well as a rich sweetness. They are sold on the island while they are still green, and it is ready to eat when you hang it at home and the skin turns yellow and sugar spots (black spots) appear. It is vulnerable to rain and wind, and even if it bears fruit, it often does not grow due to typhoons, so it can be more expensive than ordinary bananas.
