Kashiwameshi is prepared by simmering chicken with vegetables such as
carrots and
shiitake mushrooms, then mixing the seasoned ingredients with rice. It is a well-established local specialty in the northern part of
Kyushu, especially in the prefectures of
Fukuoka,
Saga,
Oita, and
Kumamoto, where it is commonly prepared in homes and served at diners and casual eateries. The dish is often eaten during festivals, celebrations, and other special occasions (
hare no hi). It is also popular in the form of
rice balls (
kashiwa onigiri), and has become a staple of the local culinary culture. Even today, kashiwameshi remains a familiar home-cooked dish passed down from parents to children. It is also served in school lunches, making it popular among younger generations. In addition to being available at restaurants, it can be found at convenience stores and
supermarkets, making it an easily accessible food. It is also widely sold as an
ekiben (train station bento), with
kashiwameshi bento being a well-loved option for travelers. In
Fukuoka Prefecture, the local free-range chicken known as
Hakata jidori(博多地鶏) is often used in its preparation.
Hakata jidori is known for its firm texture and deep flavor, which intensifies the more it is chewed. Its breast meat contains bioactive compounds such as anserine and carnosine, which are believed to help prevent cognitive decline. Because of these properties,
Hakata jidori has been recognized by the Consumer Affairs Agency of Japan as a food with functional health claims. == History ==