Kofu Torimotsu-ni

Long beloved at the diners and soba shops of Kofu is the dish known as Kofu torimotsu-ni. Chicken liver, gizzard, heart, and the small immature egg yolks called kinkan are simmered all at once in a sweet and savory sauce of sugar and soy. The hallmark is a glaze that leaves almost no liquid behind, and the glossy sheen makes the dish all the more appetizing.

Highlights

Cooking over high heat for a short time coats the ingredients thoroughly in the sauce. The smoothness of the liver, the bite of the gizzard, the rich savor of the heart, and the soft crumble of the round kinkan let a single plate offer several textures. At local soba shops it is often ordered alongside the noodles, and it is also cherished as an accompaniment to drinks.

Enjoying the Seasons

The dish can be enjoyed any time of year. Its bold sweet and savory seasoning pairs well with a cold drink, suiting both winter, when warm food is welcome, and summer, when something with punch is appealing. Since it earned high praise at a regional food festival, more shops across the prefecture have begun serving it, widening the pleasures of a tasting tour.

Access and Basic Information

The dish originated in the city of Kofu and is found mainly at the soba shops and diners there. Serving establishments cluster around JR Kofu Station, an easy stop while sightseeing. By car, the Kofu Showa interchange on the Chuo Expressway is convenient.

A Quick Tip

Because the seasoning is robust, ordering it together with plain rice or soba creates a pleasing balance. If you spot the kinkan, be sure to try them, as they carry a distinctive gentle sweetness.