Keihan rice
Keihan (鶏飯) is a traditional Japanese dish that originated from the Amami Islands. It is a type of chicken and rice dish, typically served with a variety of other ingredients. The name "Keihan" is derived from the Japanese words for chicken (鶏) and rice (飯).
History[edit | edit source]
Keihan is believed to have originated in the Amami Islands, a chain of islands in the Kagoshima Prefecture of Japan. The dish was traditionally served during special occasions and celebrations, but has since become a staple in everyday Japanese cuisine.
Preparation[edit | edit source]
The preparation of Keihan involves cooking rice and chicken separately, then combining them in a bowl. The chicken is typically boiled and shredded, while the rice is steamed. The dish is then garnished with a variety of ingredients, such as green onions, ginger, seaweed, and Japanese pickles. Some variations of Keihan also include egg and mushrooms.
Variations[edit | edit source]
There are several variations of Keihan, each with its own unique combination of ingredients. Some of the most popular variations include:
- Amami Keihan: This is the traditional version of Keihan from the Amami Islands. It is characterized by its use of local ingredients, such as turmeric-colored rice and a special type of seaweed known as "aosa".
- Tokunoshima Keihan: This variation is from the island of Tokunoshima, and is known for its use of soy sauce and bonito broth.
- Okinawa Keihan: This version of Keihan is from Okinawa, and is unique for its use of pork instead of chicken.
Cultural Significance[edit | edit source]
Keihan is more than just a dish in Japanese cuisine; it also holds cultural significance. It is often served during special occasions, such as birthdays and weddings, and is considered a symbol of celebration and prosperity.
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Contributors: Prab R. Tumpati, MD