鶏飯 Kagoshima

Keihan (Chicken and Rice) Complete Guide | History, How to Make, and How to Enjoy Amami Oshima’s Local Cuisine from Kagoshima Prefecture

What is Keihan (Chicken and Rice)?

Keihan (chicken and rice) is a local dish originating from Amami Oshima in Kagoshima Prefecture. It consists of white rice topped with colorful ingredients, served by pouring hot chicken broth over it. While the name “keihan” may lead some to imagine a mixed rice dish, it is actually a dish served in a style similar to tea over rice, and is known as a famous local specialty representing the Amami region.

The toppings include shredded steamed chicken breast, dried shiitake mushrooms cut into thin strips and simmered in a sweet-savory sauce, egg ribbons, pickled papaya (miso-pickled), chopped green onions, mandarin orange peel, seaweed, and other ingredients, with each bringing its own flavor and texture that layer together to create a deeply complex taste. The chicken broth made by slowly simmering chicken bones has a clear golden color, and its refined yet rich flavor unifies the toppings and rice into a single harmonious dish.

There is a well-known anecdote that Emperor Showa tasted keihan when visiting Amami Oshima and praised it as “absolutely delicious,” and it has also been selected in the Ministry of Agriculture, Forestry and Fisheries’ “100 Selected Local Dishes of Rural and Mountain Villages.”

History and Origins of Keihan

Origins as an Entertaining Dish in the Edo Period

The origins of keihan trace back to the Edo period. At that time, Amami Oshima was under the control of the Satsuma domain, and the dish is said to have begun as keihan when island residents served this as their finest hospitality when welcoming Satsuma officials dispatched from Kagoshima mainland.

At that time, chicken was an extremely precious delicacy, and it was used as an entertaining dish to welcome special guests. Despite suffering under heavy taxation, the islanders created a dish that expressed their heartfelt hospitality toward visiting officials, making keihan a dish that conveys the history and life of the Amami people to the present day.

Establishment of the Modern Style

The keihan in its formative period is said to have been a mixed rice style with chicken cooked into the rice. However, after World War II, the modern refined soup-poured style was established by the first proprietress of an inn called “Minatoriya” in Amami City.

Through this proprietress’s ingenuity, the style of arranging toppings separately and pouring hot broth just before eating was born, improving the appearance and ease of eating. Through this improvement, keihan became widely known as a popular local dish among tourists and has become a must-try menu item for those visiting Amami.

Main Regions of Transmission

Keihan is a local dish transmitted particularly in the Amami Islands in Kagoshima Prefecture, especially centered on Amami Oshima. The Amami Islands include Kikai Island, Tokunoshima, Okinoerabu Island, and Yoron Island in addition to Amami Oshima, but keihan is positioned as a particularly representative dish of Amami Oshima.

Today, restaurants offering keihan have increased not only throughout the Amami Islands but also throughout Kagoshima Prefecture, including Kagoshima City, and it is now recognized as one of the local dishes representing the prefecture. Additionally, it is often added to menus at Kagoshima cuisine restaurants and dining establishments specializing in local cuisine throughout Japan, providing more opportunities to enjoy this dish outside Kagoshima Prefecture.

Main Ingredients Used

Chicken Breast

This is the main ingredient of keihan. High in protein and low in fat, with a light flavor that pairs well with Japanese cuisine, it is used in local dishes throughout Japan. In keihan, steamed chicken breast is finely shredded and used, with its tender texture and subtle umami flavor harmonizing well with the broth.

Dried Shiitake Mushrooms

The thin strips of dried shiitake mushrooms simmered in a sweet-savory sauce are an essential ingredient in keihan. The concentrated umami unique to dried shiitake mushrooms and the deep flavor of the broth soaked into the mushrooms add dimension to the entire dish.

Egg Ribbons

Thin omelet cut into fine strips adds bright yellow color to the dish. Its fluffy texture and gentle egg flavor help balance the other toppings.

Pickled Papaya

A distinctive ingredient unique to Amami Oshima is pickled papaya (miso-pickled). Green papaya is pickled in miso, and its unique texture and subtle sweetness add an accent to the dish. It is a traditional preserved food created by Amami’s climate and geography.

Seasonings and Aromatics (Green Onions, Mandarin Orange Peel, Seaweed, etc.)

Chopped green onions add a refreshing aroma, mandarin orange peel (chen peel) adds citrus notes and subtle bitterness, and seaweed adds a briny flavor. These seasonings create layers of complex flavor and showcase keihan’s depth.

Chicken Broth

The most crucial element determining the taste of keihan is chicken broth. The broth made by slowly simmering chicken bones has a clear golden color, with the umami of chicken concentrated within. Pouring this broth generously causes the toppings and rice to unite, completing keihan’s unique flavor.

How to Make Keihan (Recipe for 4 Servings)

Ingredients (for 4 servings)

Rice

White rice: 2 cups (approximately 600g cooked)

Chicken Broth

Chicken bones: 2 bird carcasses (or 300g chicken thigh)
Water: 1.5 liters
Kombu seaweed: One piece 10cm square
Sake: 2 tablespoons
Salt: 1 teaspoon
Soy sauce: 1 teaspoon

Toppings

Chicken breast: 200g
Dried shiitake mushrooms: 5-6 pieces
Eggs: 3
Pickled papaya: 50g (takuan pickle can be substituted if unavailable)
Chopped green onions: To taste
Seaweed: To taste
Mandarin orange peel (chen peel): A small amount (optional)

Shiitake Broth

Shiitake soaking liquid: 200ml
Sugar: 2 tablespoons
Soy sauce: 2 tablespoons
Mirin: 1 tablespoon

For Egg Ribbons

Salad oil: A small amount
Salt: A small amount

Instructions

1. Preparing Chicken Broth (Time required: Approximately 2 hours)

Rinse chicken bones (or chicken thigh) well with water and place in a large pot
Add 1.5 liters of water, kombu, and sake and bring to a boil over high heat
Once boiling, remove scum carefully and reduce to low heat, simmering slowly for 1.5 to 2 hours
Add water as needed if the liquid reduces too much, and season with salt and soy sauce at the end
Strain through a sieve to create clear broth

2. Preparing Chicken Breast

Bring a pot of water to a boil, add chicken breast, and simmer over medium heat for about 10 minutes
Once cooked, remove and allow to cool slightly, then shred finely by hand
Add a small amount of broth to the shredded chicken to keep it moist

3. Preparing Dried Shiitake Mushrooms

Rehydrate dried shiitake mushrooms in water (approximately 2 hours or overnight)
Remove the stems from the rehydrated mushrooms and slice thinly
In a small pot, combine the mushroom soaking liquid, sugar, soy sauce, and mirin and bring to a boil
Add the sliced mushrooms and simmer over medium heat until most of the broth has evaporated

4. Preparing Egg Ribbons

Crack eggs into a bowl, add a pinch of salt, and beat well
Lightly oil a skillet and heat over medium heat
Pour the egg mixture thinly into the pan and make several thin omelets
Once cooled, stack and cut into fine strips

5. Preparing Other Toppings

Finely mince the pickled papaya
Slice the green onions into rounds
Break the seaweed into small pieces
Finely chop the mandarin orange peel if using

6. Plating

Place warm cooked rice in a bowl
Arrange the shredded chicken, simmered shiitake mushrooms, egg ribbons, and pickled papaya colorfully on top of the rice
Scatter the chopped green onions, seaweed, and mandarin orange peel
Just before eating, pour generous amounts of hot chicken broth over to complete

Tips for Delicious Results

Take your time with the chicken broth: The broth’s flavor determines keihan’s taste. Simmer slowly over time to achieve a clear, golden-colored broth.
Prepare each topping separately: To maximize the flavor of each ingredient, prepare each one carefully and individually.
Pour broth just before eating: Pouring piping hot broth brings out its aroma and allows the rice and toppings to harmonize at their peak.
Adjust to your preference: The quantity and variety of toppings can be adjusted according to taste. For first-time preparation, start with the basic toppings.

Occasions and Seasons for Eating

Keihan is a local dish eaten year-round, but it is particularly served on the following occasions:

As an Entertaining Dish

Inheriting the traditions from its Edo period origins, keihan continues to be served as an entertaining dish when welcoming important guests. In households too, it is often prepared on special occasions when relatives and friends gather, and is appreciated as a labor-intensive dish.

Celebrations and Events

Keihan appears at various gatherings such as weddings, funeral ceremonies, and regional festivals. It is valued for its practicality at such occasions because large quantities can be prepared at once and it is easy to eat for people of all ages.

For tourists visiting Amami Oshima, keihan is positioned as a must-try local dish. It is served year-round at restaurants and inns and has become popular as a menu item representing Amami’s flavors.

As Home Cooking

Keihan is also eaten regularly in Amami households. Particularly during hot summers, keihan with its light broth is enjoyed as an easy dish to eat even when appetite is lacking.

How to Eat and Enjoy

Basic Way of Eating

The way to eat keihan is similar to tea over rice. First, it is served in a bowl with rice topped with beautifully arranged toppings. Just before eating, piping hot chicken broth provided in a separate vessel is poured over according to personal preference.

The amount of broth can be adjusted according to taste, which is a characteristic feature of keihan. A common way to eat is to pour a small amount initially to enjoy the flavors of the toppings, then increase the amount of broth for second and third servings.

Enjoying the Combination of Toppings

One of keihan’s charms is being able to enjoy many different toppings at once. By tasting different combinations of toppings with each bite, you can enjoy the dish from beginning to end without becoming bored.

The umami of chicken, the deep flavor of shiitake mushrooms, the creaminess of egg ribbons, the unique texture of pickled papaya, and the freshness of seasonings each play different roles while harmonizing together.

Seasonal Ways to Enjoy

In hot seasons, the light broth stimulates appetite and is effective in preventing summer fatigue. Conversely, in cold seasons, piping hot broth warms the body. In this way, keihan offers different pleasures throughout the year.

Home Modifications

In addition to the basic toppings, various modifications are added depending on the region and household. For example, some add pickled red ginger, use yuzu-kosho as a seasoning, or add seasonal vegetables, allowing for creative variations.

Preservation and Transmission Efforts

Community Transmission Activities

Various initiatives are being undertaken in Amami Oshima to transmit keihan to the next generation. Activities include incorporating keihan into school lunch menus to give children opportunities to become familiar with local cuisine, and continuing community cooking classes that teach how to prepare it.

The National Association of School Nutritionists has also introduced keihan from Amami, promoting local cuisine dissemination through educational institutions. This provides opportunities to learn Amami’s history and culture through food.

Commercialization and Dissemination

Keihan is also sold as retort-packaged and freeze-dried products, making it possible for households to easily enjoy Amami’s flavors. These products are purchased as souvenirs by tourists visiting Amami and are also sold through online shops, making them available from anywhere in Japan.

Along with the branding of “Kagoshima Jidori” (Kagoshima chicken), keihan is actively promoted as a dish representing Kagoshima Prefecture’s food culture.

Service at Restaurants

There are restaurants specializing in keihan on Amami Oshima, as well as long-established establishments that continue to follow traditional methods. Additionally, restaurants serving keihan have increased in Kagoshima City, with multiple establishments introduced in 2023 gourmet guides as “exquisite keihan in Kagoshima City.”

These restaurants work to both preserve traditional flavors while also making adjustments suited to modern tastes, achieving both the inheritance and evolution of local cuisine.

In recent years, information dissemination through social media has become increasingly active. Restaurants and tourism associations post beautifully arranged photographs and videos of keihan, conveying its visual appeal and attracting many people’s interest.

Additionally, introductions on television programs and in magazines, as well as recipes published by cooking researchers, have contributed to increased awareness and transmission of keihan. The Ministry of Agriculture, Forestry and Fisheries’ “Our Local Cuisine” website also provides detailed information, and public institutions are offering abundant information dissemination.

Utilization as a Tourism Resource

Keihan is positioned as an important tourism resource for Amami Oshima. For tourists visiting Amami Oshima, which is registered as a World Natural Heritage site, the local dish to be enjoyed alongside beautiful nature has become an indispensable element of travel memories.

Tourist pamphlets and websites always feature keihan, and it has become established as a dish that is “absolutely must-eat if you visit Amami.”

Connections to Other Kagoshima Prefecture Local Cuisines

Kagoshima Prefecture has many diverse local dishes besides keihan. Black pork dishes, satsuma-age, Kagoshima ramen, Japanese smelt sashimi, and other regionally distinctive dishes are transmitted. Keihan holds an important position among these as a dish that particularly demonstrates the uniqueness of the Amami region. By using ingredients unique to Amami due to its different climate, geography, and history from mainland Kagoshima (such as pickled papaya), keihan becomes a dish that expresses Amami’s cultural identity.

Notable Restaurants Serving Keihan

On Amami Oshima

When visiting Amami Oshima, dining at restaurants serving authentic keihan is recommended. At long-established restaurants and popular local eateries, one can enjoy genuine keihan made using traditional methods.

Particularly at restaurants in the region considered to be keihan’s birthplace or at establishments where Emperor Showa is said to have dined, one can enjoy an exceptional flavor.

In Kagoshima City

There are multiple restaurants in Kagoshima City that serve high-quality keihan. Establishments run by chefs from Amami or restaurants using Amami ingredients shipped directly continue efforts to recreate authentic flavors.

By enjoying keihan at conveniently located restaurants in Kagoshima City, more people have opportunities to encounter Amami’s local cuisine.

Conclusion

Keihan is a local dish of which Kagoshima Prefecture’s Amami Oshima is proud, with a long history from Edo period entertaining dishes to the refined modern style. The simple yet deeply complex flavor of shredded chicken, dried shiitake mushrooms, egg ribbons, pickled papaya, and other toppings arranged on white rice with piping hot chicken broth poured over continues to captivate many people.

Selected for the Ministry of Agriculture, Forestry and Fisheries’ “100 Selected Local Dishes of Rural and Mountain Villages,” and praised by Emperor Showa, keihan transcends being merely a dish and serves as a precious cultural heritage that conveys Amami’s history, culture, and people’s spirit of hospitality to the present day.

Since it is relatively easy to prepare at home, please try recreating Amami’s flavors using the recipe in this article. Additionally, if you have the opportunity to visit Kagoshima Prefecture or Amami Oshima, we recommend tasting authentic keihan and experiencing its deep flavors and history firsthand.

Through keihan, we hope you will touch upon the rich food culture of Amami Oshima in Kagoshima Prefecture and the spirit of the people embedded within it.