
Blog/Nikkomi-Misto] A short break with imo-jochu (sweet potato shochu) and nikkomi at Futoshi, a convenience store corner shop in Kagoshima
Nankotsu," a local stew of Kagoshima, is made by simmering pork cartilage until tender. It is a local delicacy that is also made at home. The cartilage is simmered and then coarsely simmered with brown sugar, soybean paste, and shochu (distilled spirit). ...