Because many families keep chickens in miyama, kashiwa no sukiyaki has been eaten at festivals, or any opportunity where people have congregated, since long ago. It is stewed with seasonal vegetables grown in Kyoto, like bamboo shoots and udo in spring, and matsutake mushrooms, kujo leeks and mizuna in autumn, as well as plenty of kashiwa chicken. Because most families in Kyoto keep chickens nowadays, it is a popular “hospitality” dish for welcoming guests.