Keichan, the Sizzling Miso Chicken of Hida and Gujo

Keichan is a local dish handed down in the Okumino and southern Hida areas of Gifu, including Gujo and Gero. Bite-sized pieces of chicken are tossed with cabbage and bean sprouts in a special miso-based sauce, then grilled boldly on an iron plate or a Genghis Khan pan. The savory aroma of miso pairs superbly with rice, and the simple yet never-tiring flavor is its charm.

Highlights

What makes keichan fun is that the seasoning varies widely by region, household, and shop. In Gujo and Gero the miso sauce is widely loved, while some shops offer soy-sauce or salt versions. The dish is said to have begun with hens that no longer laid eggs being served on special days such as Obon and New Year, giving it the warmth of a dish grown from the family table.

Enjoying the Seasons

Grilled noisily around an iron plate, keichan is perfect for gatherings in the cold season, warming body and heart when eaten piping hot. In summer it is popular to finish off by adding udon or fried noodles after the meat is cooked. Packs of pre-seasoned meat are sold at souvenir shops too, so you can happily recreate the taste of your trip at home.

Access and Basic Information

Keichan shops are scattered mainly around the castle town of Gujo-Hachiman and the hot-spring district of Gero. You can enjoy it at restaurants near Gujo-Hachiman Station on the Nagaragawa Railway or in the spa town, while roadside stations and souvenir shops offer plenty of takeaway packs. It is an easy dish to work into a sightseeing meal.

A Quick Tip

Once it is grilled, the local way is to finish off by mixing rice or udon into the leftover sauce and vegetables. That way you can enjoy every bit of the rich miso flavor.