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  7. Jidori no Miso Korobakashi

Jidori no Miso Korobakashi ｜ Our Regional Cuisines

  • Miyazaki Prefecture

    Jidori no Miso Korobakashi

Jidori no Miso Korobakashi

Related images

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  • Jidori no Miso Korobakashi

    Image source: Miyazaki Prefecture Dietary Improvement Promotion Council

  • Main lore areas

    Kobayashi City (Western Part of the Prefecture)

  • Main ingredients used

    Locally raised chicken meat, Miso

  • History/origin/related events

    In Miyazaki prefecture, locally raised chicken meat is called “jitokko.” This local chicken has been raised in the foothills of Mount Kirishima covering Miyazaki and Kagoshima prefectures for many years. The name of the chicken is said to have originated in the Edo period when chicken farmers gifted the delicious chicken meat to the feudal lord. “Jitokko” were only raised in small numbers which made them special and in 1943, they were designated as a natural monument by the Japanese government.
    In 1985, the Miyazaki Prefectural Livestock Experiment Station Kawaminami Branch began the development of locally raised chicken meat named “Miyazaki Jidori.” In 1998, Miyazaki prefecture collaborated with Kumamoto and Oita prefectures to develop a new type of chicken named “ Kyushu Road.” This chicken was used for crossbreeding to complete “Miyazaki Jidori” and make it a chicken that lays many eggs and has beautiful colored feathers.
    In 2004, the chicken was renamed from “Miyazaki Jidori” to “Miyazaki Jitoko” and in 2010, the prefecture decided that February 10th of each year would be a day to celebrate “Miyazaki Jitoko.” This is how it became a famous brand of the prefecture. Local people have enjoyed eating dishes using locally raised chicken meat for many years. “Jidori no miso koro bakashi” is a traditional homemade dish and the words “koro bakashi” means to boil and roll the chicken meat in a pot in the local dialect of the western part of the prefecture. This dish has been passed down for generations and the way it is prepared, and the ingredients used depend on the family that makes it.

  • Opportunities and times of eating habits

    “Jidori no miso koro bakashi” is made at home and eaten daily year-round. It is also served on special occasions to guests.

  • How to eat

    Cut the locally raised chicken meat into bite size pieces. Water is not used when cooking the chicken meat so make sure that it does not get burned. It is possible to use a pressure cooker to save time, but the flavor of the chicken meat is easily lost. Cooked and cut “konjac” (=yam cake), daikon radish, “gobou” (=burdock) and carrot can be added if desired.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    “Local Cuisine Collection” is the 50th anniversary project of JA Miyazaki Prefecture Council of Women's Organizations. This dish is introduced in this collection of local recipes. It is also served as part of school lunch menus both in the prefecture and in other areas of Japan. Locally raised chicken meat is a specialty of Miyazaki prefecture and farmers, agricultural organizations and local government agencies are cooperating to promote it as a brand.

RECIPE

Ingredients (4 servings)

  • Locally raised chicken meat 500g
  • Ginger 1 piece
  • Sugar 65g
  • Miso 80g

How to cook

  • 1. Put some oil in a pan and stir fry the ginger and chicken meat. Cook on a medium heat until the chicken meat becomes soft. Make sure that the meat does not get burned.

  • 2. Add sugar and miso and simmer. It is possible to use a pressure cooker to save time, but the flavor of the chicken meat is easily lost so care needs to be taken.

  • 3. Cut and Cooked konjac (=yam cake), daikon radish, gobou(=burdock root) and carrot can be added if desired.

provider : "Local Cuisine Collection" (JA Miyazaki Prefecture Council of Women's Organizations)

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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