# Gameni ｜ Our Regional Cuisines

**Cuisine Name**: Gameni

**Region**: Our Regional Cuisines

## Main Lore Areas
All over Fukuoka Prefecture

## Main Ingredients Used
Chicken thigh meat, potatoes, carrots, bamboo shoots

## History, Origin, and Related Events
"Game-ni" is a typical local dish of Fukuoka Prefecture, and its name comes from the Hakata dialect word "gamekurikomu" (meaning "to gather together"). It is also said that the name "game-ni" originated during the Japanese invasion of Korea by Hideyoshi Toyotomi during the Japanese invasion of Korea in 1592, when soldiers who went to Korea ate game-ni by stewing suppon (a type of soft-shelled turtle) and other ingredients they had on hand. Nowadays, chicken is generally used instead of suppon, and game-ni is also a New Year's dish and a vegetarian dish, and has become an indispensable local delicacy. According to a national survey, Fukuoka City's high consumption of chicken and burdocks is said to be due to the fact that they are used in "game-ni.Game-ni" is also called "Chikuzen-ni" in Japan, but while boneless chicken is also used in Chikuzen-ni, boned chicken is sometimes used in Game-ni.

## Opportunities and Times of Eating Habits
"Game-ni" is often prepared for festive occasions such as New Year's, festivals, and weddings. Along with mizutaki (boiled young chicken), game-ni has been selected as one of the 100 best local dishes of Fukuoka Prefecture, and is served as an everyday side dish or snack with sake. It is also served during Hakata Gion Yamakasa celebrations and festivals.

## How to Eat
First, stir-fry all the ingredients. Add broth and seasonings and simmer until vegetables are cooked. The vegetables may vary depending on the season, and on Shiga Island in Fukuoka City, Fukuoka Prefecture, there is a custom to make sure that there are always an odd number of ingredients. Ginger is sometimes added, and pods of pea pods are sometimes added to the dish.

## Efforts for Preservation and Succession
The dish is often eaten at home because it is nutritionally balanced with a large amount of ingredients and vegetables.

## Ingredients
- Chicken thigh: 250-300g
- Potato (or taro): 300g
- Carrot: 80g
- Bamboo shoots: 100g
- Dried shiitake mushrooms: 10g (3-4 pieces)
- green beans: 20 g
- Konnyaku: 100 g
- Dashi stock: 400ml (2 cups)
- [Seasoning A] Soy sauce: 25～30ml
- [Seasoning A] Salt: 4～5g
- [Seasoning A] Mirin: 30ml
- [Seasoning A] Sugar: 20-30g
- Oil: 1 to 2 tbsp.
- Needle ginger: 15g

## Recipe
1. 1. Cut chicken into bite-sized pieces.
2. 2. Cut potatoes and carrots into chunks.
3. 3. Cut bamboo shoots and konnyaku in the same way as in 2. Cut konnyaku into reins or kanoko-giri.
4. 4. Retard shiitake mushrooms and cut in half. Boil the green beans in salted water and cut into 4 to 5 cm lengths.
5. 5. Heat oil in a pan, lightly fry chicken, add 2, 3 and shiitake mushrooms, fry further, add soup stock and seasoning A, and cook until vegetables are cooked through.
6. 6. Add the green beans to 5, place in a bowl, and sprinkle with ginger. Or, you can combine various kinds of vegetables and skewer them.

## Provider Information
provider : Nakamura Gakuen University, Faculty of Nutritional Sciences

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