Kashiwa no Hikizuri (Chiken Hot Pot) ｜ Our Regional Cuisines

Aichi Prefecture

Kashiwa no Hikizuri (Chiken Hot Pot)

Related images

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Image Source : Aichi's 50 Local Recipe Collection
Image Source : Nagoya Cochin Association
Image Source : Komaki City Public Information and Hearing Division

Main lore areas

Owari,Oku-Mikawa Area
Main ingredients used

Chicken meat

History/origin/related events

Kashiwa (chicken meat) has been a favorite dish in Aichi Prefecture. Poultry farming in Aichi Prefecture began in the late Edo period (1603-1868), and developed into the famous "Nagoya Cochin" in the early Meiji period (1868-1912). Poultry farming has continued to flourish until the present day. The reason for this is said to be the abundance of wild birds in the Satoyama areas of Aichi.
For this reason, many chicken dishes are prepared in Aichi. In addition to chicken wings, yakitori, and mizutaki, a sukiyaki dish called "Kashiwa no hikizuri (dragging)," which is made from chicken meat and is rare in Japan, is a typical example.
There are various theories as to the origin of the name "Kashiwa-no-higizuri (dragging)" One theory is that the skin of the chicken meat did not cut well with old kitchen knives because they were not sharp enough, and when one tried to lift a piece, it dragged on and stuck to the skin. The second theory is that the chicken meat was cooked in a sukiyaki pot by dragging it along. Another theory is that it is because in the old days, when young men in the village stole chickens from other families, they brought them back home by dragging them behind their backs while hiding them.
Opportunities and times of eating habits

In the old days, many families kept chickens, so when they had visitors, they would entertain them by making "Kashiwa-no-higizuri" by shucking the chickens. Nowadays, "Higizuri" is often eaten on New Year's Eve, as a way to welcome the New Year by putting away all the things that have been left undone or dragged out during the year.
How to eat

Ingredients such as chicken meat and vegetables are cut into bite-size pieces, lightly heated on top of the pot, sugar and soy sauce are added, and when thoroughly cooked, beaten eggs are added. Shiitake mushrooms and thread konnyaku are popular ingredients, and tamamichi (immature eggs) is one of the most characteristic ingredients.
The traditional way of making higizuri is to use tamari (a thick type of soy sauce) instead of soy sauce. While soy sauce is made from soybeans and barley, tamari is made almost exclusively from soybeans, and because of its longer fermentation and maturation period, it has a subtle miso flavor. Therefore, by using tamari, one can enjoy a stronger, richer flavor and umami. Udon noodles and rice are often added as a shime (meal finisher).
In places where fish is abundant, such as the Chita Peninsula, fish such as sardines are used instead of kashiwa (chicken meat.)
Efforts for Preservation and Succession

(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
It is still eaten during the winter season, and can also be enjoyed at restaurants. Kashiwa no hikizugiri was originally served at home to entertain guests, but nowadays it is often served at restaurants.

RECIPE

Ingredients (4 servings)

Chicken meat (thigh, breast, liver, ball, etc.) 800g
Grilled tofu 1 tofu
Japanese leek 4
Shungiku (=Edible chrysanthemum leaves) As needed
[A] Dashi (=Japanese soup stock) 200 ml
[A] Tamari soy sauce 100ml
[A] Sugar 5 tbsp.
[A] Mirin(=sweet rice wine) 100 ml
Eggs 4

How to cook

1. Cut the chicken into bite-size pieces.
2. Cut grilled tofu into 8 equal pieces, diagonally slice Japanese leek and shungiku into 4 cm(1.5 inches) lengths.
3. Heat a sukiyaki pot over high heat, add the thigh fat and leeks, season with A, and serve the fully cooked pieces.
4. Add the other meat and ingredients in this order, season with more A, and serve with beaten egg, if desired.

Recipe Arrangements

Add hot water or soup stock when the broth has simmered and the soup is running low / Ingredients such as shiitake mushrooms, konjac noodle , carrots, etc. are also suitable / Nabe made with red miso is also popular in Nagoya.

provider : Aichi's 50 Local Recipe Collection

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

Kashiwa no Hikizuri (Chiken Hot Pot) ｜ Our Regional Cuisines

Aichi Prefecture