Tokyo fried chicken math1/11/2024 The meat of jidori chickens, first and foremost, varies widely depending on the cut and preparation method.įrom here, we’ll be following the parts numbered in the illustration above in order, and explaining the various characteristics of each part. However, as chicken meat is not graded, there are instead three varieties depending on the age of the chickens and their quality, namely “wakadori” (ready for consumption seven to eight weeks after birth), “meigara-dori”, and “jidori”.ĭue to the strict agricultural conditions, only 1% of the chickens in Japan meet the requirement, making it a high-quality ingredient. The reason is that while cows are raised for fourteen to twenty months, and pigs for about six months, chickens are raised for a relatively shorter period, and broiler chickens, in particular, have no distinct differences, and as such, it is difficult to judge the quality. Raised and bred under such strict conditions, the meat is chewy with various unique flavors.Īnd, unlike beef or pork, there is no grading system for chicken meat. There are set Japanese Agricultural Standards for the chickens too. ![]() On top of this, the chickens are bred under specific conditions, only ready for consumption at least 75 days after the hatching date, and from 28 days after hatching, they have to be raised as free-roam chickens, with less than 10 chickens per square-meter of land. ![]() The standard for determining the jidori standard for chickens stems from the Meiji era (1868-1912), from the 38 breeds of chicken that have existed since that era, and at least 50% of bloodline from jidori chickens have to come from those varieties, with a certificate of birth to boot. ![]() Jidori chicken is different from regular broiler chickens and “Meigara-dori”, or branded chickens, which are broiler chickens bred for a specific flavor that are rare and pricey, but are chickens bred and raised in a specific area.
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