大分県·郷土料理
Yoshino Tori-meshi
When you lift the lid, the aroma of sweet and savory soy sauce and burdock root wafts out. The rice, infused with the umami of the chicken, is simple yet addictive; before you know it, you are taking bite after bite. It was born in the Yoshino district, southern Oita City. It is said to have started during the late Edo period when local hunters prepared it as a dish for hospitality using bird meats such as pheasant and pigeon. The 'double-cooking' method—simmering the chicken and burdock and then mixing it into rice cooked to 80% completion—creates that flavorful, infused texture. In 1988, a local women's association formed a preservation society to protect and pass down this flavor. This traditional mixed rice was even selected as one of Oita's 'One Village, One Product.' Even as an onigiri, it offers a comforting, heartwarming deliciousness.
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