Starting Tuesday, February 17, 2026, approximately 16,400 FamilyMart stores across Japan will launch the new “Chicken Chicken Gobo” menu. This high-quality bagged side dish is supervised by Chef Masahiro Kasahara of the renowned Japanese restaurant “Sanpi-Ryoron.”
What is Yamaguchi’s Soul Food, “Chicken Chicken Gobo”?
“Chicken Chicken Gobo” is a beloved “soul food” from Yamaguchi Prefecture, located in the central-western part of Japan. Originally created as a menu item for school lunches, its delicious flavor has made it a staple in household cooking today.
The main ingredients are fried chicken and thinly sliced “gobo” (burdock root, a flavorful root vegetable commonly eaten in Japan). These are tossed in a sweet and savory soy-based glaze, making it a hit across all generations, from children to adults.
Now, through FamilyMart’s private brand “Famimaru KITCHEN,” this regional specialty is being introduced to the entire nation.
The Mastery of Chef Masahiro Kasahara from the Exclusive “Sanpi-Ryoron”
The development of this product was supervised by Chef Masahiro Kasahara, the owner of the Japanese restaurant “Sanpi-Ryoron” in Ebisu, Tokyo. Based on the concept of “Skill, Taste, and Playfulness,” the restaurant is famous for providing creative, high-quality Japanese cuisine and is notoriously difficult to book.
While Chef Kasahara has collaborated with FamilyMart in the past on items like Onigiri (rice balls) and Ehomaki (lucky sushi rolls), this marks his second project in the bagged side dish category. By applying his professional techniques to “everyday home flavors,” he has created the ultimate side dish for rice.
Product Details: “Chicken Chicken Gobo” Launching February 17
- Product Name: Chicken Chicken Gobo
- Price: 397 yen (428 yen including tax / approx. $2.85)
- Release Date: Tuesday, February 17, 2026
- Availability: FamilyMart stores nationwide in Japan
- Description: A dish featuring fried chicken and sautéed burdock root finished with a special sweet and savory Japanese-style sauce made from soy sauce and mirin.
Three Secrets of Professional Craftsmanship
Under Chef Kasahara’s supervision, the traditional “Chicken Chicken Gobo” has evolved into something even more delicious. Here are the three technical points of focus:
- Deeply Infused Seasoning: The chicken is thoroughly marinated in a rich mixture of Koikuchi (dark) soy sauce and chicken stock.
- Sharp Special Sauce: The soy and mirin-based glaze is crafted using a heating kettle. This achieves a bold, concentrated flavor while maintaining a clean, refreshing aftertaste—a perfect balance.
- Thick-Cut Burdock (Gobo): The burdock is intentionally cut into thick diagonal slices.
Sautéing brings out the characteristic savory aroma and robust texture of the burdock, providing a wonderful contrast to the tender chicken.
Summary: The Perfect Side Dish for White Rice and Beer
Regarding this product, Chef Kasahara commented, “With its bold seasoning, it’s finished so that you can eat several bowls of white rice with it. It also pairs exceptionally well with beer.”
By taking advantage of the convenience of Japanese Konbini (convenience stores), you can enjoy authentic Japanese cuisine filled with professional techniques just by heating it in a microwave. If you are visiting Japan after February 17, 2026, be sure to look for “Chicken Chicken Gobo” at your nearest FamilyMart.
Post a Comment