# Torimeshi Chicken and Rice ｜ Our Regional Cuisines

**Cuisine Name**: Torimeshi Chicken and Rice

**Region**: Our Regional Cuisines

## Main Lore Areas
Isahaya area

## Main Ingredients Used
Rice, chicken

## History, Origin, and Related Events
"Torimeshi chicken and rice" is a mixed rice dish for refreshments and handed down in the Meshiro area of Isahaya.From a long time ago, the custom during the New Year and Bon Lantern Festival was for men at home to cut, trim, and prepare chicken that they had raised. Even now, it is basically assumed that men prepare the dish. "Torimeshi chicken and rice" is also called "toimeshi." The name "toimeshi" derives from chicken being called "toi" in the locality.

## Opportunities and Times of Eating Habits
In the locality, the dish is served even at places such as regional gatherings, in addition to being served during the New Year and Bon Lantern Festival and at festivals.

## How to Eat
The basic recipe, which is like that of a mixed rice dish prepared by a man, is very simple. Basically, you can prepare the dish if you have only rice and chicken. If you use an elaborate recipe to make the dish, include ingredients such as burdock root, carrots, dried shiitake mushrooms, deep-fried tofu, and frozen tofu, in addition to chicken.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)As an initiative whose basic policy is to enjoy food and inherit Isahaya's food culture, the Isahaya Project to Promote Food Education educates citizens about dishes such as "torimeshi chicken and rice", nuppe chicken and vegetables, and "hanahajiki chicken", shrimp, and vegetables on its home page. Also, the Council to Promote Improvements to Eating Habits introduces dishes through classes and such.

## Ingredients
- Rice: 1 cup
- Water: 220ml
- Kombu kelp (to make soup): 3 - 4cm
- Oil: 1／2 tbsp.
- Chicken: 50g
- Sake: 1 tbsp.
- Light soy sauce: just a little
- Regular soy sauce: as you like

## Recipe
1. 1. Wash the rice. Add the amount of water (10 percent more water) and the kombu kelp. Set it aside for at least 30 minutes. Cook the rice as you would normally.
2. 2. Carefully heat a heavy pot and spread the oil evenly in the pot. Thoroughly fry small chunks of chicken.
3. 3. After you fry #2 thoroughly, add sake, cover the pot with a lid, and simmer for a while. Next, add light soy sauce and simmer for a little while longer. (If you want to add something extra, mix in a little regular soy sauce.)
4. 4. When the rice is cooked, let it steam thoroughly. Add #3, including the soup, and stir well.

## Provider Information
provider : "Isahaya Council to Promote Improvements to Eating Habits"

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