Local specialties
Keihan
- 46Kagoshima
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- 46Kagoshima
Dish log
An Amami local dish in which shredded chicken, thin strips of egg crepe, and other toppings are placed on rice and covered with chicken-bone broth.
Dish profile
About this dish
- Main ingredients
- rice, chicken, dried shiitake mushrooms, egg, papaya pickled in miso, green onion, mandarin orange peel, nori
- History and origin
- It is said to have begun when the Amami Islands were under the rule of the Satsuma Domain, as a dish made using precious chickens without waste to entertain officials coming from the mainland. At that time it was eaten like chicken cooked rice without broth poured over it, and the style of pouring chicken-bone broth over it became widespread in the Showa era.
- When it is eaten
- It is commonly eaten throughout the year and is also often made for celebrations and when entertaining guests. In Kagoshima Prefecture, it is also familiar as a school lunch menu item.
- How it is eaten
- The toppings are arranged colorfully on rice, and broth made from chicken bones is poured over. It is considered best to use a little rice and plenty of broth and to slurp it down quickly.
Sources
- 鶏飯 鹿児島県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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