Cette page n'a pas encore été traduite et s'affiche en anglais.

Keichan

Little knownBarely documented in English. This is the kind of place the site exists for.

Recherche et rédaction Hinato

keichanGeroGujomiso chickenlocal food

Photo: Opqr / Wikimedia Commons (CC BY-SA 4.0) · original

Keichan is chicken cut up, marinated in miso and cooked on a hot plate with cabbage. It comes from the Gujo and Gero areas, where households kept hens for eggs and killed the birds once they stopped laying — meat that was tough and needed a strong marinade, eaten at New Year and Obon. Restaurants and butchers began selling it in the late 1950s, cheap chicken spread in the 1960s, and it became the everyday food of the region.

Miso is the usual marinade in both Gujo and Gero, though soy and salt versions exist and every shop guards its own blend. It is cooked at the table and eaten straight off the plate, with the cabbage steaming under the meat. Local producers and restaurants run an association called the Keichan Federation, and shops across the two areas display its sign.

Informations essentielles

Horaires d'ouverture

Varies by establishment

Fermé: Varies by establishment

Tarif d'entrée

¥800–1,500 per portion | Take-home packs vary

Meilleure saison

Year-round

Durée de visite

45–60 minutes

Comment s'y rendre

Informations d'accès

Served across the Gero and Gujo areas of Gifu, and in the northern part of Nakatsugawa. Restaurants, butchers and roadside stations sell it both cooked and as marinated packs to take away. Miso is the most common marinade, with soy and salt versions in some shops. Individual opening hours, rest days and prices vary — confirm before travelling, as many are small family operations.

Guide d'initié

**Miso is the standard.** Both Gujo and Gero use it. Soy and salt versions exist and are worth trying, but if you have one plate, have the miso. **Buy a pack to take home.** Butchers and roadside stations sell the marinated chicken vacuum-packed, and it is the single best food souvenir from this part of Gifu. **It was tough old hens.** Birds past laying, cooked at New Year and Obon. The strong miso marinade exists because the meat needed it, which explains the flavour. **Look for the Federation sign.** Producers and restaurants across the region belong to the Keichan Federation and display it, which is a reliable marker in an area with few English menus. **Cook it yourself at the table.** The cabbage goes under the meat and steams. Resist stirring for the first few minutes.

Voir sur Google Maps