is a local dish of the

Amami Islands The The name ''Amami-guntō'' was standardized on February 15, 2010. Prior to that, another name, ''Amami shotō'' (奄美諸島), was also used. is an archipelago in the Satsunan Islands, which is part of the Ryukyu Islands, and is southwest o ...

Kagoshima Prefecture is a prefecture of Japan located on the island of Kyushu and the Ryukyu Islands. Kagoshima Prefecture has a population of 1,599,779 (1 January 2020) and has a geographic area of 9,187 km2 (3,547 sq mi). Kagoshima Prefecture borders Kumamoto P ...

in the south of

Japan Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north ...

. It is generally cooked with chicken, and although the exact recipe can vary, it often includes ingredients such as egg, pickles, dried

shiitake The shiitake (alternate form shitake) (; ''Lentinula edodes'') is an edible mushroom native to East Asia, which is now cultivated and consumed around the globe. It is considered a medicinal mushroom in some forms of traditional medicine. Ta ...

, orange peel, nori, soup stock and

sake Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indee ...

. It is a popular meal in Kagoshima Prefecture, and a standard school lunch menu. The origin of Keihan rice is unclear. One theory is that it evolved from a local variant of '' takikomi gohan'', in the town of Kasari in Amami Ōshima, but it is also possible that the dish was brought into Amami from the Japanese mainland. It is thought to date back at least as far as the

Edo period The or is the period between 1603 and 1867 in the history of Japan, when Japan was under the rule of the Tokugawa shogunate and the country's 300 regional '' daimyo''. Emerging from the chaos of the Sengoku period, the Edo period was characteriz ...

(1600–1867); the lords of Kagoshima, the

Shimazu clan The were the ''daimyō'' of the Satsuma han, which spread over Satsuma, Ōsumi and Hyūga provinces in Japan. The Shimazu were identified as one of the '' tozama'' or outsider ''daimyō'' familiesAppert, Georges ''et al.'' (1888). in contrast ...

, would often serve Keihan rice when entertaining government officials, and the recipe features in many contemporary cooking books.

See also