Kashiwameshi Rice Ball
Fukuoka's soul food: Kashiwameshi

About Kashiwameshi Rice Ball

In the northern Kyushu region, chicken has been traditionally referred to as "kashiwa" and has long been cherished as a popular ingredient. The spread of Kashiwameshi is believed to have started with the Ekiben (train station bento) "Orio’s Kashiwameshi."

Kashiwameshi is a traditional dish made by mixing steamed rice with a simmered mixture of chicken, shiitake mushrooms, burdock root, carrots, and more. It is a beloved household recipe found throughout Fukuoka Prefecture, commonly prepared in homes and small eateries. From festivals and sports events to celebratory occasions, it’s a dish that holds special meaning for many gatherings.

The chicken often used in Kashiwameshi is "Hakata Jidori," Fukuoka's prized local chicken breed. Known for its lean texture, firm bite, and deeply flavorful taste that intensifies as you chew, Hakata Jidori perfectly enhances the dish’s comforting and rich flavors.

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