山梨県·ご当地グルメ
Torimotsuni (Chicken Giblets Stew)
The glossy, amber-colored chicken liver and gizzards are irresistible. The giblets, coated in the sweet and savory sauce, pair perfectly with both rice and alcohol. In particular, the delicate, melting texture of the 'kinkan' (unripened egg) is exceptional. It is said that Kofu Torimotsuni was born around 1950, shortly after the war. The origin lies with a butcher who, wondering how to utilize chicken giblets that were being discarded at the time, consulted the soba restaurant 'Okutou.' This dish was perfected through the technique of simmering the ingredients in a sauce made only of sugar and soy sauce until the liquid had almost evaporated. Eventually, the dish spread to soba shops throughout Kofu, and it won the B-1 Grand Prix in its very first appearance in 2010. It is a representative local gourmet specialty of Yamanashi.
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