- Main lore areas
Nagato, Hagi, Yamaguchi City
- Main ingredients used
Chicken, shiitake mushroom, egg, glass noodles, kamaboko (fish cake), spinach
- History/origin/related events
"Kashiwan" is a regional cuisine that has been passed down in Yamaguchi Prefecture, and is eaten for ceremonies and special occasions. It is a soup made of chicken and shiitake mushroom, and the "Kashiwa" part of the name comes from the word for chicken. This dish is made by carefully simmering each ingredient, adding seasoning, then finishing in a chilled soup. It conveys the spirit of hospitality through its beautiful appearance when served in a bowl.
In the past, it was customary to serve guests a main course consisting of rice, soup, pickles, and stew, then to serve a sake course after the light meal. It is said to have been served as part of the sake meal along with other small bites that could be taken as souvenirs, such as sashimi, pickles, vegetables dressed in tofu or sesame sauce, grilled fish, and simmered fish.
- Opportunities and times of eating habits
It has been served as a hospitality dish for ceremonial occasions or for guests.
- How to eat
Blanch the chicken to remove the smell, cut into bite-size pieces, simmer in a broth made from water, soy sauce, and sugar, then remove and set aside. Next, add the shiitake mushrooms and remove them once they have absorbed the flavor. Then, add chrysanthemum leaves and briefly simmer before removing. Boil the glass noodles and rehydrate the flower-shaped wheat gluten. Add some water to dilute the broth used to simmer the ingredients until it resembles the flavor of a clear soup. Add the flower-shaped wheat gluten, remove once the flavor has been absorbed, then chill to make the broth. Arrange the ingredients colorfully in a bowl and gently pour the chilled broth on top. You can also add ingredients such as yuzu citrus peel of sansho pepper leaves to enjoy a seasonal aroma. Somen noodles are sometimes used instead of glass noodles.
- Efforts for Preservation and Succession
In addition to being made at home, it is served in school lunches to provide local flavor. It is also made during events and cooking classes aimed at passing down the regional cuisine.