A roasted half spring chicken - comfort food for Asahikawa’s locals. A local Asahikawa dish that is often featured on television. Conceived shortly after the war, it has been loved by the locals ever since. Shinkoyaki is characterized by the distinct flavor of its different parts, from the crisp outside to the juicy middle. It usually comes in two flavors - “shio (salty)” and “tare (sweet sauce)”, but depending on the restaurant, you can also come across other unique flavors. Unexpectedly, the name comes the “Kohada” fish. The Kohada fish is called “Shinko” when it was young, and since a young spring chicken was used for this dish, it became known as Shinkoyaki.