Keihan is a representative local dish of the Amami region in Kagoshima. It consists of shredded chicken, dried shiitake mushrooms, kinshi tamago (thinly sliced omelet), miso-pickled papaya, and mikan (mandarin orange) peel served over white rice, with chicken bone broth poured over the top.

During the Edo period, when the Amami Islands were under the control of the Satsuma Domain, keihan was used to welcome government officials from mainland Kagoshima. At the time, chicken was a rare and valuable ingredient, and the dish was originally made as a type of takikomi gohan (seasoned rice cooked with ingredients), without broth. In the Showa era, the custom of pouring chicken broth over the rice became widespread, and this style is now the standard.

Keihan offers a concentrated umami from chicken and is enjoyed year-round both at home and in specialty restaurants.