| 1．Aplysiida |
| The order Aplysiida, commonly known as sea hares (Aplysia species and related genera), are medium-sized to very large opisthobranch gastropod molluscs with a soft internal shell made of protein. These are marine gastropod molluscs in the superfamilies Aplysioidea and Akeroidea. The common name "sea hare" is a direct translation from Latin: lepus marinus, as the animal's existence was known in Roman times. The name derives from their rounded shape and from the two long rhinophores that project upward from their heads and that somewhat resemble the ears of a hare. |
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| 2．Ōgonkan |
| Ōgonkan (黄金柑, "golden citrus") or Ki-mikan (黄蜜柑, "yellow mikan") are the common names for a small sized variety of Japanese citrus, whose rind is of a characteristic "golden" bright yellow color. The variety has been published as the species Citrus flaviculpus by Chōzaburō Tanaka in his 160-species scheme, but this is considered an effort of a "splitter", as opposed to Swingle's classification system which is generally preferred in the West.[citation needed] |
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| 3．Kagoshima Berkshire |
| The Kagoshima Berkshire, Japanese: かごしま黒豚, is a Japanese breed of domestic pig found in Kagoshima prefecture in south-western Japan. It derives from the Berkshire breed of pig of the United Kingdom, which was imported to Japan from the 1860s and is now widespread there. The Kagoshima Berkshire apparently descends from two British Berkshire pigs brought to Japan in the 1930s.[2]: 629 [3] Meat from this breed may be marketed under the brand name "Kurobuta", meaning "black pig".[2]: 629 Pork from Kagoshima Berkshire pigs constitutes approximately 2% of the total annual production in Japan. The meat is considered tender and flavoursome; it is a premium product, in demand throughout the country.[2]: 629 |
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| 4．Kagoshima green tea |
| Kagoshima Green Tea is grown in Kagoshima Prefecture, the second largest producer of unprocessed tea after Shizuoka Prefecture. A lot of Kagoshima Green Tea is known as blended tea for other places of production, but it is getting famous as its own brand with more rigorous standards these days. The name, Kagoshima Green Tea, has been used since about 1992. |
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| 5．Dried turnip |
| Dried turnip (dried radish) (simplified Chinese: 萝卜干; traditional Chinese: 蘿蔔乾; pinyin: luó bō gān; alternative simplified: 菜頭乾) is one kind of pickles in China, also a kind of vegetables with unique flavor. It is rich in both Vitamin B and iron. Dried turnip is usually made around the winter solstice. Turnips are cleaned before solarization. Then the turnips are mixed with salt and put into a jar with a big rock upon them. One week later, turnips are taken out and dried in the sun again. Then the turnips are squeezed until no water can be squeezed. Next, turnips should are soaked in boiling brine. The turnips are again squeezed and dried in the sun until they become golden yellow. The last procedure is to put turnips into a clean jar. Half a year later, they can be tasted.[citation needed] |
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| 6．Caulerpa lentillifera |
| Caulerpa lentillifera or sea grape is a species of ulvophyte green algae from coastal regions in the Asia-Pacific. This seaweed is one of the favored species of edible Caulerpa due to its soft and succulent texture. It is traditionally eaten in the cuisines of Southeast Asia, Oceania, and East Asia. It was first commercially cultivated in the Philippines in the 1950s, followed by Japan in 1968. Both countries remain the top consumers of C. lentillifera. Its cultivation has since spread to other countries, including Vietnam, Taiwan, and China. C. lentillifera, along with C. racemosa, are also known as sea grapes or green caviar in English.[2] |
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| 7．Penaeus semisulcatus |
| Penaeus semisulcatus, the green tiger prawn or grooved tiger prawn, is a commercially important species of prawn in the genus Penaeus. |
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| 8．Muscovado |
| Muscovado is a type of partially refined to unrefined sugar with a strong molasses content and flavour, and dark brown in colour. It is technically considered either a non-centrifugal cane sugar or a centrifuged, partially refined sugar according to the process used by the manufacturer.[1][2] Muscovado contains higher levels of various minerals than processed white sugar, and is considered by some to be healthier.[3][4][5] Its main uses are in food and confectionery, and the manufacturing of rum and other forms of alcohol. The largest producer and consumer of muscovado is India.[6][7] |
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| 9．Black vinegar |
| Black vinegar is dark-colored vinegar traditionally used in Chinese and other East Asian cuisine. |
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| 10．Keihan rice |
| Keihan (鶏飯, "chicken-rice") is a local dish of the Amami Islands, Kagoshima Prefecture in the south of Japan. It is generally cooked with chicken, and although the exact recipe can vary, it often includes ingredients such as egg, pickles, dried shiitake, orange peel, nori, soup stock and sake. It is a popular meal in Kagoshima Prefecture, and a standard school lunch menu.[1] |
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| 11．Sakurajima radish |
| The Sakurajima radish or Sakurajima daikon (Japanese: 桜島大根, Sakurajima daikon) is a special cultivar of the Japanese radish named for its original place of cultivation, the former island of Sakurajima in Japan's Kagoshima Prefecture. It is the biggest radish variety in the world.[5] Its regular weight is about 6 kilograms (13 lb), although big ones can be as much as 27 kg (60 lb). It grows as large as 50 cm (20 in) in diameter.[6] It is also sometimes known in Japanese as shimadekon (しまでこん, "island daikon"). |
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| 12．Satsumadori |
| The Satsumadori is a Japanese breed of chicken. It originated in Kagoshima Prefecture, in the southernmost part of the island of Kyushu in southern Japan, and was originally bred for cockfighting.[7] The name derives from that of the former province of Satsuma, now the western part of Kagoshima Prefecture.[8] |
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| 13．Saccharum officinarum |
| Saccharum officinarum is a large, strong-growing species of grass in the sugarcane genus. Its stout stalks are rich in sucrose, a disaccharide sugar which accumulates in the stalk internodes. It originated in New Guinea,[1] and is now cultivated in tropical and subtropical countries worldwide for the production of sugar, ethanol and other products. |
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| 14．Shutō (seafood) |
| Shutō (酒盗) is a specialty shiokara of Odawara, Kanagawa Prefecture, in Japan.[1] Shuto is made by salting rare parts of bonito (katsuo), fermenting it for more than six months, then chopping it up and sometimes adding a mixture of sake and mirin. There is also a tuna (maguro) type that has a milder character. |
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| 15．Momordica charantia |
| Momordica charantia (commonly called bitter melon, cerassee, goya, bitter apple, bitter gourd, bitter squash, balsam-pear, karavila and many more names listed below)[1] is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit. Its many varieties differ substantially in the shape and bitterness of the fruit. |
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| 16．Farfugium japonicum |
| Farfugium japonicum (syn. Ligularia tussilaginea) is a species of flowering plant in the family Asteraceae, also known as leopard plant, green leopard plant or tractor seat plant.[1] It is native to streams and seashores of Japan, where it is called tsuwabuki (石蕗).[2] |
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| 17．Torisashi |
| Torisashi is a Japanese dish of thinly sliced raw chicken breast. If the chicken is lightly seared it is known as toriwasa.[1] It is most commonly eaten with sumiso but may also be eaten with soy sauce and wasabi like other sashimi. Torisashi is a regional specialty to the island of Kyushu, specifically in Kagoshima and Miyazaki prefectures.[1] |
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| 18．Pig's trotter |
| A pig's trotter, also known as a pettitoe,[1] is the culinary term for a pig's foot. It is used as a cut of pork in various dishes around the world, and experienced a resurgence in the late 2000s.[2] |
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| 19．Scylla (crustacean) |
| Scylla is a genus of swimming crabs, comprising four species,[1] of which S. serrata is the most widespread. They are found across the Indo-West Pacific.[2] The four species are:[3][1] |
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| 20．Indo-Pacific sailfish |
| The Indo-Pacific sailfish (Istiophorus platypterus) is a sailfish native to the Indian and Pacific Oceans and is naturalized in the Atlantic where it has entered the Mediterranean Sea via the Suez Canal as a Lessepsian migrant.[3] It is dark blue on top, brown-blue laterally, silvery white underbelly; upper jaw elongated in the form of a spear; first dorsal fin greatly enlarged in the form of a sail, with many black cones, its front squared off, highest at its midpoint; pelvic fins very narrow, reaching almost to the anus; body covered with embedded scales, blunt at end; lateral line curved above pectoral fin, then straight to base of tail. They have a large and sharp bill, which they use for hunting. They feed on tuna and mackerel, some of the fastest fish in the Ocean. Most authorities only recognise a single species of sailfish, I. platypterus.[2] |
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| 21．Luffa aegyptiaca |
| Luffa aegyptiaca, the sponge gourd,[2] Egyptian cucumber or Vietnamese luffa, is an annual species of vine cultivated for its fruit, native to South and Southeast Asia. |
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| 22．Phyllostachys aurea |
| Phyllostachys aurea is a species of bamboo, and is of the 'running bamboo' type, belonging to the diverse Bambuseae tribe. It is native to Fujian and Zhejiang in China. It is commonly known by the names fishpole bamboo, golden bamboo, monk's belly bamboo, and fairyland bamboo (Australia). |
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| 23．Goat |
| The goat or domestic goat (Capra hircus) is a species of domesticated goat-antelope that is mostly kept as livestock. It was domesticated from the bezoar ibex (C. aegagrus aegagrus) of Southwest Asia and Eastern Europe. The goat is a member of the family Bovidae, meaning it is closely related to the sheep. There are over 300 distinct breeds of goat.[1] It is one of the oldest domesticated species of animal - according to archaeological evidence its earliest domestication occurred in Iran at 10,000 calibrated calendar years ago.[2] |
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| 24．Kakigōri |
| Kakigōri (かき氷) is a Japanese shaved ice dessert flavored with syrup and a sweetener, often condensed milk.[1] |
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| 25．Komikan (fruit) |
| The komikan (小みかん, 小蜜柑) is a type of mandarin orange grown in Japan. "Ko" means "little", and "mikan" a type of citrus cultivar; komikans are unusually small. It is almost the same as the Kishumikan. It is sometimes called a Sakurajima komikan orange (桜島小みかん, Sakurajima komikan) grown on Sakurajima, an active composite volcano in Kagoshima Prefecture, Japan. The same cultivar is also grown in Fukuyama in Kirishima along Kagoshima Bay, and this is simply called komikan (小みかん, 小蜜柑). |
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| 26．Chiran tea |
| Chiran tea (知覧茶, Chirancha) is a type of Japanese green tea produced in Chiran, a former town in Kagoshima Prefecture, which is now part of Minamikyūshū. Villagers started growing teas in fields in 1872. In 1934, a tea factory was built. In 1938, the tea made there was presented to the emperor of Japan. The mild climate and fertile soil near the volcano Sakurajima are suited to growing tea.[1] |
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