Kei-chan

About Kei-chan

Kei-chan is a beloved traditional dish from the Okumino region of Gifu Prefecture (Gujo City, Gero City, and southern Takayama City), originating in the post-war 1950s. This teppan (iron plate) cuisine has remained a cherished favorite in homes and restaurants alike. Its appeal lies in the variety of seasonings unique to each household or area. The dish features chicken marinated in a special sauce made with miso, soy sauce, or garlic as the base, cooked together with vegetables like cabbage and onions.

The chicken, as the main ingredient, is high in protein, low in fat, and rich in nutrients such as B vitamins, iron, and zinc. When paired with locally grown vegetables, it offers excellent nutritional balance. In particular, areas such as Gujo City, Gero City, and southern Takayama take pride in their distinct sauce traditions, giving rise to local variations like "Meiho Kei-chan" and "Hida Kei-chan."

To complement Kei-chan's rich and flavorful seasoning, opt for a mellow, full-bodied sake or a refreshing, slightly tart sake. Cooking it on a teppan adds smokiness and enhances its enticing aroma.

In recent years, Kei-chan has frequently appeared at local events and tourism fairs, becoming a symbol of regional revitalization. Why not experience authentic Kei-chan in Gifu's beautiful natural surroundings? The uniquely rich and hearty flavors of each area will surely warm both your heart and body.

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ラーメン太郎 2024/09/11

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