A vast field of vinegar-filled clay pots with a magnificient view across the sea towards Sakurajima Island; shochu distilled tenerdly by hand the old-fashioned way in earthenware pots; free-roaming free range chickens untouched by antibiotics or pharmaceuticals- the foods we ‘discovered’ in Kagoshima all shared a deliciously natural taste. Each producer we met was passionate about creating the best possible produce for their local area, and it was a real pleasure speaking with them. In Kagoshima we met great people and ate great food. We then expressed our appreciation of the welcoming attitude of this region by creating a delicious wrap sandwich.