鹿児島県·郷土料理
Keihan (Mainland Version)
White rice topped with shredded chicken, thin omelet, shi-take mushrooms, and condiments. When hot chicken broth is poured over it, steam rises softly, and the savory liquid gently soaks into the stomach. The birthplace of Keihan is Amami. It is said that during the Satsuma Domain era, the dish originated as a way to use every part of the chicken—which was precious at the time—to entertain officials arriving from the mainland. In the past, it was served as a type of seasoned rice without the broth, but after the war, a certain innkeeper's efforts to 'revive local cuisine' led to the addition of the broth, which helped the current style of Keihan spread. A bowl generously topped with ingredients and finished with a swirl of soup. A dish that gently comforts both the stomach and the heart.
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