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Kashiwan ｜ Our Regional Cuisines

  • Yamaguchi Prefecture

    Kashiwan

Kashiwan

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  • Main lore areas

    Nagato, Hagi, Yamaguchi City

  • Main ingredients used

    Chicken, shiitake mushroom, egg, glass noodles, kamaboko (fish cake), spinach

  • History/origin/related events

    "Kashiwan" is a regional cuisine that has been passed down in Yamaguchi Prefecture, and is eaten for ceremonies and special occasions. It is a soup made of chicken and shiitake mushroom, and the "Kashiwa" part of the name comes from the word for chicken. This dish is made by carefully simmering each ingredient, adding seasoning, then finishing in a chilled soup. It conveys the spirit of hospitality through its beautiful appearance when served in a bowl.
    In the past, it was customary to serve guests a main course consisting of rice, soup, pickles, and stew, then to serve a sake course after the light meal. It is said to have been served as part of the sake meal along with other small bites that could be taken as souvenirs, such as sashimi, pickles, vegetables dressed in tofu or sesame sauce, grilled fish, and simmered fish.

  • Opportunities and times of eating habits

    It has been served as a hospitality dish for ceremonial occasions or for guests.

  • How to eat

    Blanch the chicken to remove the smell, cut into bite-size pieces, simmer in a broth made from water, soy sauce, and sugar, then remove and set aside. Next, add the shiitake mushrooms and remove them once they have absorbed the flavor. Then, add chrysanthemum leaves and briefly simmer before removing. Boil the glass noodles and rehydrate the flower-shaped wheat gluten. Add some water to dilute the broth used to simmer the ingredients until it resembles the flavor of a clear soup. Add the flower-shaped wheat gluten, remove once the flavor has been absorbed, then chill to make the broth. Arrange the ingredients colorfully in a bowl and gently pour the chilled broth on top. You can also add ingredients such as yuzu citrus peel of sansho pepper leaves to enjoy a seasonal aroma. Somen noodles are sometimes used instead of glass noodles.

  • Efforts for Preservation and Succession

    In addition to being made at home, it is served in school lunches to provide local flavor. It is also made during events and cooking classes aimed at passing down the regional cuisine.

RECIPE

Ingredients (4 servings)

  • Dashi broth (mixed) 400ml
  • [A] Sake 1／2 tsp.
  • [A] Sugar 1 1／2 tbsp.
  • [A] Salt 2／3 tsp.
  • [A] Soy sauce 2／3 tsp.
  • Eggs 2
  • Chicken fillets (sliced) 2
  • Potato starch 1／2 tsp.
  • Dried shiitake (sliced) 4
  • [B] Rehydrated mushroom liquid 90ml
  • [B] Sugar 1 1／3 tsp.
  • [B] Soy sauce 1 1／3 tsp.
  • Glass noodles 8g
  • Spinach 20g
  • Kamaboko fish cakes (thinly sliced) 4

How to cook

  • 1. Rehydrate the dried shiitake mushroom in water.

  • 2. Season the mixed dashi broth with the [A] ingredients until it is slightly stronger than clear soup, then chill.

  • 3. Hard-boil the eggs and cut in half lengthwise.

  • 4. Cut the chicken into bite-size pieces, sprinkle with potato starch, and boil in plenty of water.

  • 5. Slice the rehydrated shiitake mushrooms in half and season with the [B] ingredients.

  • 6. Cut the glass noodles into thirds, boil, and drain.

  • 7. Boil the spinach and cut into 3cm long pieces. Cut the kamaboko fish cake.

  • 8. Arrange the boiled egg, chicken shiitake mushroom, glass noodles, spinach, and kamaboko fish cake in a bowl, then pour in the chilled dashi broth.

provider : Nutrition teacher in Yamaguchi City

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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