# Toriniku no Sukiyaki ｜ Our Regional Cuisines

**Cuisine Name**: Toriniku no Sukiyaki

**Region**: Our Regional Cuisines

## Main Lore Areas
Kasuya District to Munakata City

## Main Ingredients Used
Chicken meat (parent bird and broiler), offal (internal organs), gobou (=burdock), seasonal vegetables

## History, Origin, and Related Events
The people of Fukuoka began to eat chicken meat when Fukuoka prefecture experienced a famine, namely the Kyoho famine, during the Edo period and the Fukuoka Domain faced a financial crisis. The Fukuoka Domain created what was referred to as the “Chicken and Egg System” and recommended the local people to raise chickens and sell their eggs to other parts of the country to make money. This is how chicken meat became a popular food in the region.When large parties were held, several whole chickens were killed at home and served as part of the sukiyaki. The chopped-up chickens (including the internal organs) were placed on a large Arita porcelain platter. On another platter, ingredients such as napa cabbage, green onions, turnips, tofu, konjac and garland chrysanthemums were placed. The feasts were held in tatami rooms, and an iron pot was placed on top of a “shichirin” (=clay charcoal stove) so that the sukiyaki could be made and served to the guests.

## Opportunities and Times of Eating Habits
Throughout Kasuya district to Munakata city of Fukuoka prefecture, “Toriniku no Sukiyaki” is served when relatives gather for family occasions and other events such as at meals after festivals or during the rice planting and harvesting season. This dish is suitable for parties because the ingredients can be prepared in advance, and then put into a pot and left to simmer.

## How to Eat
Make full use of the entire chicken including the meat, skin, liver, and giblets. Add local, seasonal vegetables such as napa cabbage, garland chrysanthemums, sweet potatoes, and “gobou” (=burdock). This sukiyaki is enjoyed all year round. The sugar and soy sauce in the soup makes it very rich in flavor, and the broth from the vegetables and chicken meat make it even more delicious. When people eat this for the first time, they are usually surprised by how much sugar is in the soup but after a while, the combination of sweetness and saltiness becomes so tasty that people become big fans of the dish.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This hot pot dish is prepared and eaten at home. It is also served at local restaurants. Koga city is taking an initiative to raise awareness of this tasty sukiyaki.

## Ingredients
- Broiler with bone: 400g
- Bean sprouts: 200g
- Japanese leek: 4
- Carrot: 1 medium-sized
- Gobou (=burdock): 1
- Shiitake mushrooms: 10g
- Tofu: Approx. 150g (half a tofu)
- Somen (=white wheat noodles): As needed
- Garland chrysanthemums: 50 to 100g
- Vegetable oil: 3 tbsp.
- [Seasoning A] Sugar: 3 tbsp.
- [Seasoning A] Salt: 1 tsp.
- [Seasoning A] Sake: 3 tbsp.
- [Seasoning A] Soy sauce: 3 to 5 tbsp.
- Water: 2 to 5 cups

## Recipe
1. 1. Cut the broiler with the bone into bite-size pieces. Wash in lukewarm water and then drain the water.
2. 2. Cut the carrot and burdock into thin diagonal slices.
3. 3. Cut the Japanese leek into 5cm pieces.
4. 4. Cut the remaining ingredients into appropriate sizes.
5. 5. Boil the somen and divide into 1 serving sizes by wrapping them into small circles.
6. 6. Place all the ingredients on a platter.
7. 7. Put some salad oil in a thick, shallow pot and stir-fry the broiler on a high heat. Add the seasonings in list [Seasoning A] and some water and simmer. Add the vegetables and begin to eat while letting the pot simmer. Prepare the somen last because it absorbs the soup.

## Provider Information
provider : “Fukuoka Prefecture's Local Cuisine” (written by Kikue Kusunoki, Honorary Professor of Nakamura Gakuen University, published by Dobunshoin)

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