Gameni ｜ Our Regional Cuisines

Fukuoka Prefecture

Gameni

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Image Source : Nakamura Gakuen University, Faculty of Nutritional Sciences

Main lore areas

All over Fukuoka Prefecture
Main ingredients used

Chicken thigh meat, potatoes, carrots, bamboo shoots

History/origin/related events

"Game-ni" is a typical local dish of Fukuoka Prefecture, and its name comes from the Hakata dialect word "gamekurikomu" (meaning "to gather together"). It is also said that the name "game-ni" originated during the Japanese invasion of Korea by Hideyoshi Toyotomi during the Japanese invasion of Korea in 1592, when soldiers who went to Korea ate game-ni by stewing suppon (a type of soft-shelled turtle) and other ingredients they had on hand. Nowadays, chicken is generally used instead of suppon, and game-ni is also a New Year's dish and a vegetarian dish, and has become an indispensable local delicacy. According to a national survey, Fukuoka City's high consumption of chicken and burdocks is said to be due to the fact that they are used in "game-ni.
Game-ni" is also called "Chikuzen-ni" in Japan, but while boneless chicken is also used in Chikuzen-ni, boned chicken is sometimes used in Game-ni.
Opportunities and times of eating habits

"Game-ni" is often prepared for festive occasions such as New Year's, festivals, and weddings. Along with mizutaki (boiled young chicken), game-ni has been selected as one of the 100 best local dishes of Fukuoka Prefecture, and is served as an everyday side dish or snack with sake. It is also served during Hakata Gion Yamakasa celebrations and festivals.
How to eat

First, stir-fry all the ingredients. Add broth and seasonings and simmer until vegetables are cooked. The vegetables may vary depending on the season, and on Shiga Island in Fukuoka City, Fukuoka Prefecture, there is a custom to make sure that there are always an odd number of ingredients. Ginger is sometimes added, and pods of pea pods are sometimes added to the dish.
Efforts for Preservation and Succession

The dish is often eaten at home because it is nutritionally balanced with a large amount of ingredients and vegetables.

RECIPE

Ingredients (For 4-5 persons)

Chicken thigh 250-300g
Potato (or taro) 300g
Carrot 80g
Bamboo shoots 100g
Dried shiitake mushrooms 10g (3-4 pieces)
green beans 20 g
Konnyaku 100 g
Dashi stock 400ml (2 cups)
[Seasoning A] Soy sauce 25～30ml
[Seasoning A] Salt 4～5g
[Seasoning A] Mirin 30ml
[Seasoning A] Sugar 20-30g
Oil 1 to 2 tbsp.
Needle ginger 15g

How to cook

1. Cut chicken into bite-sized pieces.
2. Cut potatoes and carrots into chunks.
3. Cut bamboo shoots and konnyaku in the same way as in 2. Cut konnyaku into reins or kanoko-giri.
4. Retard shiitake mushrooms and cut in half. Boil the green beans in salted water and cut into 4 to 5 cm lengths.
5. Heat oil in a pan, lightly fry chicken, add 2, 3 and shiitake mushrooms, fry further, add soup stock and seasoning A, and cook until vegetables are cooked through.
6. Add the green beans to 5, place in a bowl, and sprinkle with ginger. Or, you can combine various kinds of vegetables and skewer them.

Recipe Arrangements

provider : Nakamura Gakuen University, Faculty of Nutritional Sciences

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at 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

Gameni ｜ Our Regional Cuisines

Fukuoka Prefecture

Gameni

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 (For 4-5 persons)

How to cook

Recipe Arrangements