Kashiwameshi
Traditional Japanese rice dish
Kashiwameshi(かしわ飯、かしわめし), also known as kashiwa-meshi or "chicken rice", is a traditional rice dish widely consumed in the Kyushu region of Japan, particularly in Fukuoka and Saga Prefectures. It is a type of seasoned rice dish (takikomi gohan) made by cooking rice together with chicken (kashiwa) and vegetables.
Overview
Kashiwameshi is prepared by simmering chicken with vegetables such as carrots and shiitake mushrooms, then mixing the seasoned ingredients with rice. It is a well-established local specialty in the northern part of Kyushu, especially in the prefectures of Fukuoka, Saga,Oita, and Kumamoto, where it is commonly prepared in homes and served at diners and casual eateries.
The dish is often eaten during festivals, celebrations, and other special occasions (hare no hi). It is also popular in the form of rice balls (kashiwa onigiri), and has become a staple of the local culinary culture.
Even today, kashiwameshi remains a familiar home-cooked dish passed down from parents to children. It is also served in school lunches, making it popular among younger generations. In addition to being available at restaurants, it can be found at convenience stores and supermarkets, making it an easily accessible food. It is also widely sold as an ekiben (train station bento), with kashiwameshi bento being a well-loved option for travelers.
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