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Nagoya Cochin Chicken- This is a feature!
- Material/Producing area
- arrange
- Regional origin
- brand meat
A symbol of Aichi Prefecture's love of chicken, miraculously revived in the 50s
It boasts tremendous brand power as the original local chicken. Because the shape and color of the meat resembles oak leaves, it is called "kashiwa" and has become synonymous with chicken. The meat is firm and chewy, and the flavor is rich. It is used in a variety of dishes, from hot pot dishes to sashimi and fried chicken. They also lay a lot of eggs, which are also rich in flavor. It is also used in sweets such as pudding.
Origin
In the early Meiji period, the Kaifu brothers, former feudal retainers of the Owari clan, developed this breed by crossing local chicken with Chinese Buff Cochin. The poultry industry has developed, and local chicken consumption has become popular. After the war, it was pushed to the brink of extinction by foreign production, but was revived in the 50s through the efforts of agricultural people.
Popularity
Production has rapidly increased since the 60s due to the free-range chicken boom. In 15, the number of birds shipped exceeded 100 million. In Aichi Prefecture, the number of specialty chicken restaurants and izakaya restaurants that carry chicken dishes is increasing.
Nagoya Cochin Chicken is the original branded chicken that built the foundation of the chicken farming kingdom of Aichi. Komaki City has a monument marking its birthplace.