北海道·肉料理
Shinkoyaki
A whole half-chicken is grilled boldly with the bone intact. Coated in a secret sauce or salt, the skin becomes crispy while the meat inside remains juicy. Tearing into it with your hands allows you to taste the very essence of Asahikawa's vitality. It was created in post-war Asahikawa. In this land of severe winters and food scarcity, chicken—which was relatively easy to obtain—served as a precious source of protein. It is said that this dish, eaten while the chicken is still young rather than waiting for full growth, was named after 'Shinko' (the juvenile stage of the Konoshiro fish). In 2022, it was officially recognized as one of the Agency for Cultural Affairs' '100 Year Foods.' It is Asahikawa's proud soul food that pairs perfectly with beer.
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