Keihan rice
There is growing interest in Keihan rice, either because of its impact on society or because of its relevance in the scientific field. For decades, Keihan rice has captured the attention of academics, professionals and the general public due to its importance in various aspects of daily life. In this article we will explore different facets of Keihan rice, from its origin and evolution to its influence today. We will analyze how Keihan rice has shaped the world we live in and what perspectives open up around this topic. In addition, we will examine the ethical and moral implications that Keihan rice can raise, without neglecting the advances that have been achieved in this field.
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Keihan (鶏飯, "chicken-rice") is a local dish of the Amami Islands, Kagoshima Prefecture in the south of Japan. It is generally cooked with chicken, and although the exact recipe can vary, it often includes ingredients such as egg, pickles, dried shiitake, orange peel, nori, soup stock and sake. It is a popular meal in Kagoshima Prefecture, and a standard school lunch menu.
The origin of Keihan rice is unclear. One theory is that it evolved from a local variant of takikomi gohan, in the town of Kasari in Amami Ōshima, but it is also possible that the dish was brought into Amami from the Japanese mainland. It is thought to date back at least as far as the Edo period (1600–1867); the lords of Kagoshima, the Shimazu clan, would often serve Keihan rice when entertaining government officials, and the recipe features in many contemporary cooking books.
See also
References
- ^ Saunders, Rebecca (2022-11-22). "Amami Oshima: Japan's UNESCO-listed subtropical island paradise". CNN. Retrieved 2023-10-19.
- ^ "The local foods of Amami and Okinawa: Loved by the community and passed down through generations". World Natural Heritage in Japan. 2019. Retrieved 2023-10-19.