Kei-chan
Gifu’s iconic soul food "Kei-chan"—A perfect harmony of savory miso and garlic aroma
About Kei-chan
Kei-chan (鶏ちゃん, Kei-chan) is a beloved local dish from the Okumino region of Gifu Prefecture, including Gujo City, Gero City, and southern Takayama City. Originating in the postwar 1950s, this teppan-grilled specialty has remained a cherished staple for households and restaurants alike.
The seasoning, varying by family or region, is one of its greatest charms. Chicken is marinated in a special sauce made with miso, soy sauce, garlic, or other ingredients, then stir-fried alongside cabbage, onions, and other vegetables.
Chicken, the main ingredient, is a healthful choice, rich in protein, low in fat, and packed with vitamins B, iron, and zinc. Paired with locally sourced vegetables, the dish offers a wonderfully balanced nutritional profile. In particular, Gujo City, Gero City, and southern Takayama boast unique variations like "Meiho Kei-chan" and "Hida Kei-chan," each highlighting the region's secret sauce traditions.
For beverages, the rich flavors of Kei-chan pair beautifully with full-bodied, smooth Japanese sake or crisp, slightly acidic varieties. The teppan grilling enhances the aroma, delivering a mouthwatering experience with every bite.
In recent years, Kei-chan has become a star at local events and tourism fairs, symbolizing regional pride and revitalization. When visiting Gifu, don’t miss the opportunity to savor authentic Kei-chan while surrounded by the area’s stunning natural beauty. Each region’s unique flavors will warm both your heart and soul.
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ラーメン太郎 2024/09/11
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