🍱 Kakimawashi/Torimeshi

"Kashiwa (=chicken meat)" has long been a favorite dish in Aichi Prefecture. Poultry farming in Aichi Prefecture began in the late Edo period (1603-1868), and developed into the famous "Nagoya Cochin" in the early Meiji period (1868-1912). Poultry farming in Aichi Prefecture has continued to flourish to the present day. As a result, there are many chicken dishes in Aichi Prefecture. In addition to “Tebasaki(chicken wings)", "Yakitori", “Mizutaki", “Kashiwa no Hikidorizushi (=minced chicken meat)", and “Torimeshi (=chicken rice)" are also popular. In the Edo period (1603-1867), chicken meat was so valuable that "Torimeshi-magai" was eaten, which did not contain chicken meat. However, as chicken hatching technology was brought to Aichi Prefecture and poultry farming flourished, “Torimeshi" began to be prepared to enjoy eating adult chickens that no longer laid eggs. Since the meat of adult chickens was tough, it was first broken up and mixed into the rice to make it tastier.It is origin of "Torimeshi" In Aichi Prefecture, mixed rice such as “Torimeshi" is called “Kakimawashi" or “Kakimashi" in some areas. The name “Kakimawashi" or “Kakimashi" is said to have come from the fact that the rice is cooked and the separately seasoned ingredients are stirred thoroughly.