Satsuma ware with its 400 years of history is divided into two types.
One is Shiro (white)-Satsuma, that is pretty and light colored, and the other is Kuro (black)-Satsuma, that is simple and tasteful. Shiro-satsuma's surface has cracked patterns on which the tropically colorful design is depicted on the ivory-colored back ground. It was often used as gifts by the feudal lords. Incense burners, tea sets, vases, and other great masterpieces are handed down to the present day. On the other hand, Kuro-Satsuma is for more practical use, and its simplicity creates the distinguished charm.
kuro-joka, shaped like a squashed tea pot, is the basic pottery for warming up shochu (a type of spirits made from rice, sweet potatoes etc.).
Original Oshima Silk takes pride in its traditional ancient dyeing technique handed down from generation to generation for almost 1,300 years. It uses the silk yarn, that is pre-dyed with mud containing sharinbai (rose-family plant) broth and iron, to weave the fabric.
Its stylish coloring and comfortable texture are unique. Many women long for the chic and charming Oshima Silk kimono. As a recent trend, modern designs and colors are employed to produce ties, hats, wallets, and bags to go along with Western style of dress.
It is said that Satsuma-kiriko originated from the glass medically used by a Shimazu feudal lord. Nariakira, the 28th Shimazu feudal lord built a glass plant at Shuseikan in Iso and the products made there being called red glass were highly treasured.
After the Shuseikan was burned down, the production of Satsuma-kiriko had been stopped for 100 years and some decades. In recent years, the sophisticated cutting technique and the same design as the old days were restored, resulting in the comeback of beautiful and colorful products before our eyes.
It is a kind of sushi containing sea bream, shrimp, bamboo shoots, butterbur, and other kinds of products from land and sea dressed with local sake instead of vinegar. It is often served at a celebration party dished up splendidly in a lacquered bucket.
Kagoshima both produces and consumes the greatest quantity of shochu, a kind of alcohol drink.
The general way of drinking imo-jochu which is made from sweet potatoes, is to mix it with some hot water. But the more sophisticated way of enjoying it is to pour it into kuro-joka (Satsuma ware), add some cold water, then warm it directly on the stove.
Kibinago is in the sardine family, with its body less than 10 cm long. The exquisite taste of the kibinago sashimi is equal to any other luxurious fish. A tempura dish for this fish is also excellent.
Satsuma-age, a fried white fish paste is one of the most typical Satsuma dishes. "tsuke-age" is the local name of satsuma-age.
