Takatsu-no-Torimeshi (Soy Sauce Flavored Chicken Rice) ｜ Our Regional Cuisines

Chiba Prefecture

Takatsu-no-Torimeshi (Soy Sauce Flavored Chicken Rice)

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Main lore areas

Yachiyo City Takatsu area
Main ingredients used

Rice, Chicken thigh meat

History/origin/related events

“Takatsu-no-Torimeshi” is a local dish that originated in the Takatsu area of Yachiyo City, Chiba Prefecture. It is a simple dish where chicken simmered in soy sauce is mixed with rice, and it has been enjoyed in the Takatsu area for a long time. It was particularly consumed during events such as the “Koyasu-kou” (childbirth prayer gathering) where women gathered for safe childbirth prayers and during the “Hassaku” event, a celebration before the full-scale harvest, to wish for a bountiful harvest. The dish has been passed down through generations with the proportional rule of "1 shō of rice with 1 rice bowl of soy sauce."
The Koyasu-kou was a monthly gathering for women, often young brides in farming households, where they enjoyed each other's company and discussed topics such as raising children. The Hassaku event, occurring on August 1st of the lunar calendar, was a special day for those involved in business, involving visits to express gratitude to people they were indebted to.
The practice of cutting chicken into small pieces and simmering it in soy sauce before mixing it with rice is a simple yet popular dish. The small cuts may symbolize equal distribution during times when meat was scarce or could be attributed to the toughness of meat from hens that no longer laid eggs. "Takatsu-no-Torimeshi" originated in a time when ingredients were not easily accessible, and the dish's simplicity and ease of preparation make it suitable for the busy lifestyles of modern working individuals.
Opportunities and times of eating habits

It is consumed without fail during events like Hassaku and Koyasu-kou, and due to its popularity, it is enjoyed as a daily meal throughout the year. “Takatsu-no-Torimeshi” is popular among a wide range of people, from children to adults.
How to eat

Cut the chicken into pieces about the size of the tip of your little finger and place it in a pot. Add soy sauce to the pot and simmer until there is a little broth left. Mix the simmered chicken with freshly cooked rice.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
"Takatsu no Torimeshi" continues to be made in households and passed down from parents to children. It is served as a school lunch menu, and there are opportunities to make it in schools, such as during home economics class, making it popular among the younger generation. Initiatives for passing down this tradition are also being undertaken through events like parent-child cooking classes organized by local governments.

RECIPE

Ingredients (4 servings)

Rice 2 cups
Chicken thigh meat 120g
Soy sauce 40cc

How to cook

1. Cook the rice as usual.
2. Cut the chicken thigh meat into pieces about the size of the tip of your little finger.
3. Simmer the chicken from step 2 in soy sauce until there is a little cooking liquid remaining.
4. Mix the chicken from step 3 into freshly cooked rice.

provider : "Natsukashii Aji of Yachiyo" (Yachiyo Shoku Bunka Tanbou Kurabu)

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

Takatsu-no-Torimeshi (Soy Sauce Flavored Chicken Rice) ｜ Our Regional Cuisines

Chiba Prefecture

Takatsu-no-Torimeshi (Soy Sauce Flavored Chicken Rice)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook