Kashiwa Sukiyaki is a traditional dish from Nara Prefecture made by simmering chicken and vegetables in a sweet-savory sauce. In the Kansai region of Japan, the word kashiwa is commonly used to refer to chicken meat. The name comes from the resemblance between a chicken’s brownish feathers and the color of oak leaves, known in Japanese as kashiwa.
In Nara, chicken sukiyaki has traditionally been served at gatherings associated with autumn festivals held at Tenmangu shrines, which enshrine Sugawara no Michizane, a revered scholar and deity associated with learning. According to local custom, worshippers would gather to pray for the repose of Michizane’s spirit and take part in the shrine’s autumn observances. Because the cow is regarded as a sacred animal associated with Michizane, chicken was used in place of beef for the celebratory sukiyaki meal.
Kashiwa Sukiyaki was also enjoyed as a festive meal for celebrations and family gatherings throughout Nara. The chicken is cooked with leafy vegetables and, traditionally, fragrant matsutake mushrooms, whose distinctive aroma infuses the ingredients with rich flavor.
Before World War II, Yamato no Kashiwa, or chicken from the Yamato region, was renowned for its excellent meat quality. In an effort to revive this culinary tradition, Nara Prefecture developed Yamato Nikudori, a regional chicken breed known for its deep umami, balanced fat content, and pleasantly firm texture.
Kashiwa Sukiyaki is prepared in much the same way as Kansai-style beef sukiyaki. Chicken fat is first heated in an iron pot, and the chicken is seared before being seasoned with sugar, soy sauce, and sake. Once the meat is cooked, vegetables and other ingredients are added gradually.
Common ingredients include Chinese cabbage, green onions, burdock root, grilled tofu, shirataki noodles, wheat gluten cakes known as fu, and mushrooms. The combination of tender chicken, savory sauce, and vegetables creates a hearty dish with layers of flavor.
The cooked ingredients are commonly dipped into beaten raw egg before eating, a familiar way to enjoy sukiyaki in Japan. A soft-boiled or hot-spring-style egg can also be used as an alternative.
At the end of the meal, udon noodles are sometimes added to the remaining sauce to absorb its rich flavors. For a distinctly Nara-inspired variation, try adding Miwa somen, the region’s famous thin wheat noodles, instead.
With its ties to local shrine traditions, family celebrations, and Nara’s regional chicken, Kashiwa Sukiyaki offers visitors a delicious introduction to the food culture of Japan’s ancient capital.