# Kakimawashi/Torimeshi ｜ Our Regional Cuisines

**Cuisine Name**: Kakimawashi/Torimeshi

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Aichi Prefecture

## Main Ingredients Used
Chicken meat, Rice, Chicken fat, Gobou(=Burdock), Carrot

## History, Origin, and Related Events
"Kashiwa (=chicken meat)" has long been a favorite dish in Aichi Prefecture. Poultry farming in Aichi Prefecture began in the late Edo period (1603-1868), and developed into the famous "Nagoya Cochin" in the early Meiji period (1868-1912). Poultry farming in Aichi Prefecture has continued to flourish to the present day. As a result, there are many chicken dishes in Aichi Prefecture. In addition to “Tebasaki(chicken wings)", "Yakitori", “Mizutaki", “Kashiwa no Hikidorizushi (=minced chicken meat)", and “Torimeshi (=chicken rice)" are also popular.In the Edo period (1603-1867), chicken meat was so valuable that "Torimeshi-magai" was eaten, which did not contain chicken meat. However, as chicken hatching technology was brought to Aichi Prefecture and poultry farming flourished, “Torimeshi" began to be prepared to enjoy eating adult chickens that no longer laid eggs. Since the meat of adult chickens was tough, it was first broken up and mixed into the rice to make it tastier.It is origin of "Torimeshi"In Aichi Prefecture, mixed rice such as “Torimeshi" is called “Kakimawashi" or “Kakimashi" in some areas. The name “Kakimawashi" or “Kakimashi" is said to have come from the fact that the rice is cooked and the separately seasoned ingredients are stirred thoroughly.

## Opportunities and Times of Eating Habits
Today, it is eaten on a daily basis regardless of the season. In the days when chicken meat was expensive, it was served on festive occasions.

## How to Eat
Cook rice with soy sauce, Mirin(=sweet rice wine), etc. For ingredients, stir-fry chicken meat, Gobou(=Burdock), carrots, etc. with chicken fat and season with soy sauce, etc. When the rice is finished cooking, stir the ingredients thoroughly before serving. The rice and ingredients are not cooked together, but are prepared separately and mixed together, so the ingredients should be seasoned a little more strongly than usual.If you want to use ingredients more unique to Aichi Prefecture, season the chicken with “Tamari" and sugar. While soy sauce is made from soybeans and barley, “Tamari" is made almost exclusively from soybeans, and because of its long fermentation and maturation period, it has a subtle miso flavor. Therefore, by using “Tamari", you can enjoy a stronger, richer and more “umami" flavor.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)"Torimeshi" is widely popular in Aichi Prefecture, especially in Takahama City, where it is used to promote the city. It is also used in school lunches.

## Ingredients
- Rice: 2 cups
- Chicken thigh meat: 50g
- Chicken fat: as needed
- Gobou(=Burdock): 1／4
- Carrot: 1／4
- Chikuwa(=fishcake): 2 pieces
- [Seasoning A] Soy sauce: 2 tbsp.
- [Seasoning A] Mirin(=sweet rice wine): 1 tbsp.
- [Seasoning B] Soy sauce: 1／2 tbsp.
- [Seasoning B] Mirin(=sweet rice wine): 1／2 tsp.
- [Seasoning B] Sugar: 1／2 tsp.

## Recipe
1. 1. Wash rice, soak in water for 30 minutes, and drain in a colander.
2. 2. Put 1 and [Seasoning A] in a rice cooker, add water according to the scale of the inner pot, and finish cooking.
3. 3. Cut chicken thighs into small pieces.
4. 4. Scrape the skin off the Gobou(=Burdock) and cut into fine strips, cut the carrot into 3cm pieces, cut the Chikuwa in half lengthwise and slice into 5mm pieces.
5. 5. Put chicken fat in a hot frying pan, add 3 and 4, fry together, add [Seasoning B], and cook until all liquid is absorbed.
6. 6. Add 5 to cooked 2, steam and mix.

## Provider Information
provider : Aichi's 50 Local Recipe Collection

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