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Keichan ｜ Our Regional Cuisines

  • Gifu Prefecture

    Keichan

Keichan

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    Image Source : The Best of Gifu

  • Main lore areas

    Gujo City, Gero City, southern Takayama City

  • Main ingredients used

    Chicken, cabbage, onion, miso

  • History/origin/related events

    Chicken and vegetables are mixed with a special sauce and stir-fried, although the seasoning varies from region to region and from household to household.
    It is said that it was first made around 1950, imitating Genghis Khan, which was eaten in some regions of Gifu Prefecture. Later, from around 1960, local butcher stores and izakaya (Japanese-style pubs) began to make their own improvements, giving birth to chicken chan with a rich regional flavor in many different regions.
    It is said that chicken chow was first eaten as a valuable source of protein after the chickens that were kept in each household stopped laying eggs, and at that time, it was a treat to be enjoyed on special occasions.
    Some say that the name "keichan" comes from the fact that grilled pork hormone is called "tonchan (pig-chan)," while others say that the name "keichan" came from "keijan (chicken sauce)," a combination of "chan" meaning "to mix" and "jan (sauce)," and "keichan.

  • Opportunities and times of eating habits

    When chicken was a precious foodstuff, it was a dish for special occasions such as when there were important guests or when relatives gathered for the Obon or New Year's holidays. Nowadays, it is a familiar local dish that can be prepared with easily available ingredients and seasonings, and can be enjoyed all year round in homes and many restaurants.

  • How to eat

    Chicken, cabbage, bean sprouts, and seasonal vegetables are tossed with a special sauce and grilled on a griddle or in a Genghis Khan pot. The seasoning and preparation of "Chicken Chan" varies from region to region, from home to home, and from restaurant to restaurant, such as miso, soy sauce, and salt flavors.

  • Efforts for Preservation and Succession

    In the Meiho area of Gujo City, the "Meiho Chicken Chan Study Group" has produced a map introducing restaurants where local chicken chan can be tasted, served at local events and functions, and contributed to the promotion of Gujo City as a tourist resource. They also appear at gourmet events throughout Japan.
    In addition, to make it easy to eat at home, chicken marinated in a special sauce is sold at direct sales of agricultural products, restaurants, and on the Internet.

RECIPE

Ingredients (For 4 persons)

  • Chicken breast (bite-size) 200g
  • Mixed miso 32g
  • Sake 6g
  • Light soy sauce 8g
  • garlic 6g
  • Cabbage 200g
  • carrot 40g
  • Green bell pepper 20g
  • Vegetable oil 6g

How to cook

  • 1. Grate garlic.

  • 2. Season chicken with "mixed miso, sake, light soy sauce and grated garlic.

  • 3. Cut cabbage into chunks, carrot into thin strips, and green pepper into thin strips.

  • 4. Heat oil in a frying pan, add seasoned chicken and fry, then add cabbage, carrot and green pepper.

provider : Gifu School Nutritionists Association

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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