Toriniku no Sukiyaki ｜ Our Regional Cuisines

Fukuoka Prefecture

Toriniku no Sukiyaki

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Image Source : Hirotaka Kondo, Chief Researcher, Kyushu Tori Suki Gakkai
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Image Source : Hirotaka Kondo, Chief Researcher, Kyushu Tori Suki Gakkai

Main lore areas

Kasuya District to Munakata City
Main ingredients used

Chicken meat (parent bird and broiler), offal (internal organs), gobou (=burdock), seasonal vegetables

History/origin/related events

The people of Fukuoka began to eat chicken meat when Fukuoka prefecture experienced a famine, namely the Kyoho famine, during the Edo period and the Fukuoka Domain faced a financial crisis. The Fukuoka Domain created what was referred to as the “Chicken and Egg System” and recommended the local people to raise chickens and sell their eggs to other parts of the country to make money. This is how chicken meat became a popular food in the region.
When large parties were held, several whole chickens were killed at home and served as part of the sukiyaki. The chopped-up chickens (including the internal organs) were placed on a large Arita porcelain platter. On another platter, ingredients such as napa cabbage, green onions, turnips, tofu, konjac and garland chrysanthemums were placed. The feasts were held in tatami rooms, and an iron pot was placed on top of a “shichirin” (=clay charcoal stove) so that the sukiyaki could be made and served to the guests.
Opportunities and times of eating habits

Throughout Kasuya district to Munakata city of Fukuoka prefecture, “Toriniku no Sukiyaki” is served when relatives gather for family occasions and other events such as at meals after festivals or during the rice planting and harvesting season. This dish is suitable for parties because the ingredients can be prepared in advance, and then put into a pot and left to simmer.
How to eat

Make full use of the entire chicken including the meat, skin, liver, and giblets. Add local, seasonal vegetables such as napa cabbage, garland chrysanthemums, sweet potatoes, and “gobou” (=burdock). This sukiyaki is enjoyed all year round. The sugar and soy sauce in the soup makes it very rich in flavor, and the broth from the vegetables and chicken meat make it even more delicious. When people eat this for the first time, they are usually surprised by how much sugar is in the soup but after a while, the combination of sweetness and saltiness becomes so tasty that people become big fans of the dish.
Efforts for Preservation and Succession

(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
This hot pot dish is prepared and eaten at home. It is also served at local restaurants. Koga city is taking an initiative to raise awareness of this tasty sukiyaki.

RECIPE

Ingredients (5 to 6 servings)

Broiler with bone 400g
Bean sprouts 200g
Japanese leek 4
Carrot 1 medium-sized
Gobou (=burdock) 1
Shiitake mushrooms 10g
Tofu Approx. 150g (half a tofu)
Somen (=white wheat noodles) As needed
Garland chrysanthemums 50 to 100g
Vegetable oil 3 tbsp.
[Seasoning A] Sugar 3 tbsp.
[Seasoning A] Salt 1 tsp.
[Seasoning A] Sake 3 tbsp.
[Seasoning A] Soy sauce 3 to 5 tbsp.
Water 2 to 5 cups

How to cook

1. Cut the broiler with the bone into bite-size pieces. Wash in lukewarm water and then drain the water.
2. Cut the carrot and burdock into thin diagonal slices.
3. Cut the Japanese leek into 5cm pieces.
4. Cut the remaining ingredients into appropriate sizes.
5. Boil the somen and divide into 1 serving sizes by wrapping them into small circles.
6. Place all the ingredients on a platter.
7. Put some salad oil in a thick, shallow pot and stir-fry the broiler on a high heat. Add the seasonings in list [Seasoning A] and some water and simmer. Add the vegetables and begin to eat while letting the pot simmer. Prepare the somen last because it absorbs the soup.

provider : “Fukuoka Prefecture's Local Cuisine” (written by Kikue Kusunoki, Honorary Professor of Nakamura Gakuen University, published by Dobunshoin)

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

Toriniku no Sukiyaki ｜ Our Regional Cuisines

Fukuoka Prefecture