EnglishKappo chicken (kappodori)
A dish that is indispensable for hospitality at night kagura
Kappo chicken (kappodori) introduction
Takachiho in Miyazaki prefecture is known as a town of myths and legends. In this region, bamboo is called “kappo”. In the past, people used bamboo instead of a bowl to boil water and use bamboo as a water bottle during agricultural work, but it is said that the sound of 'kappo kappo' is heard when pouring water. Kappo chicken is a dish that uses kappo (bamboo) as a vessel, and in Takachiho Town, where bamboo is abundant, has been eaten for a long time.
Hollow out a part of the space between the bamboo bushi and the bushi, and stuff it with seasoned chicken and vegetables. Cover the hollowed out part like a lid and heat the bamboo together. The ingredients are steamed in bamboo so that the heat passes slowly. The aroma and extract (oil content) from bamboo are added to it, making it a mellow and unique taste. It is also a dish that enjoys the flavor of bamboo, so the bamboo used in the bowl is one year young green bamboo, which is easy to extract, is good. Other than using bamboo dishes and adding chicken, there is no particular rule, and the ingredients and seasoning are free.
[Opportunities and seasons for eating lessons]
It is often held at local festivals and events. Originally, during lunch at work in the forest or kariboshi (cutting kaya in mountains and wastelands), the first time was to drink Shimizu from Tanigawa, put fresh yamacha leaves in it, warm it with a bonfire, and drink tea. After that, bituminous oil (seskiyu), which is said to have a good aroma of green bamboo and good health, is also used for “kappo chicken” that mixes local agricultural products such as local chicken, naba, and carrots and steamed in a bamboo tube Now, tea can be eaten at work meals in the forest.
Hollow out a part of the space between the bamboo bushi and the bushi, and stuff it with seasoned chicken and vegetables. Cover the hollowed out part like a lid and heat the bamboo together. The ingredients are steamed in bamboo so that the heat passes slowly. The aroma and extract (oil content) from bamboo are added to it, making it a mellow and unique taste. It is also a dish that enjoys the flavor of bamboo, so the bamboo used in the bowl is one year young green bamboo, which is easy to extract, is good. Other than using bamboo dishes and adding chicken, there is no particular rule, and the ingredients and seasoning are free.
[Opportunities and seasons for eating lessons]
It is often held at local festivals and events. Originally, during lunch at work in the forest or kariboshi (cutting kaya in mountains and wastelands), the first time was to drink Shimizu from Tanigawa, put fresh yamacha leaves in it, warm it with a bonfire, and drink tea. After that, bituminous oil (seskiyu), which is said to have a good aroma of green bamboo and good health, is also used for “kappo chicken” that mixes local agricultural products such as local chicken, naba, and carrots and steamed in a bamboo tube Now, tea can be eaten at work meals in the forest.
