Keichan

Hi, nice to see you! Today I would like to introduce “Keichan” to you. Have you ever heard of Keichan? Keichan is a local food of my home town Gero. Gero is in Gifu prefecture. Keichan is a broiled bite-sized piece of chicken. Chicken is seasoned with soy sauce and garlic. We broiled chicken with cabbage. After broil the chicken, tasty stock remains. People soak noodles in the stock. That is also really tasty, and I love it! There is a similar local food in our country. It is called “Tonchan”, which is a broiled piece of pig innards. We eat Tonchan in the same way with Keichan. Anyway, now I am going to tell you about details of Keichan.

Keichan is the most famous local food in Gero. It is said that Keichan originates in a Mongorian mutton barbecue, Genghis Khan. Keichan was born in Gero in 1950s and it was spread rapidly because Keichan is really delicious and easy to cook. It has loved for over 50 years and there are many Keichan restaurants in Gero. People eat Keichan broiling with steel plate. In my family, we often have Keichan and we have it when we have a guest from a distant place.

Next I am going to tell you about ingredients. Chickens are raised in local farms for 90 days. They are fed with corns, vitamins and minerals. Also the natural environment is pretty good. Gero has really clear water and air. Chicken which is locally-raised is more dewy and tasty than others. Keichan has some seasonings: soy sauce and garlic, solt, miso and some thing like that. Keichan which is seasoned with soy sauce is the most popular. Also the flavor is different from family to family.

Whenever I go back home we have Keichan at least one or two times. It is fun to eat delicious Keichan chatting with friends and family. I am live alone now, so I cannot eat Keichan without thinking about them. I think Keichan makes not only our stomachs but also our heart satisfied. If you have a chance, why don’t you try Keichan?