[Akita Prefecture] Learn to love Hinai Jidori, one of Japan's top three breeds, even more! Learn about its characteristics, history, and delicious ways to eat it

Northern Akita PrefectureHinai" has been a popular breeding ground for local chickens since the Edo periodHinai Jidori chickenteethOne of Japan's three great local chickensIt is counted among the best, and its meat has a rich flavor and a chewy texture that makes it irresistibly delicious

This time, we will tell you about the characteristics and history of Hinai Jidori, as well as how to eat it deliciously. Learn about the appeal of Hinai Jidori and enjoy your meals to the fullest

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What are the characteristics of Hinai Jidori?

Hinai chickenIt is a delicious chicken that is counted as one of the three great local chickens in Japan. The other two are from Kagoshima PrefectureSatsuma chickenand Aichi PrefectureNagoya CochinIn other words, the only local chicken in Tohoku to make the list is Hinai Jidori from Akita Prefecture

The characteristics of eating it are,Richness of flavor"and"Good textureThe richer, sweeter flavor than regular chicken fills your mouth, and the more you chew the crunchy, chewy meat, the more umami it releases

The meat is lean, so it's recommended to either simmer or grill it

The soup made from the flesh and bones has a rich, umami flavor

Hinai Jidori has become an indispensable part of Akita gourmet culture, but it faced various difficulties in order to take root as a leading figure in Akita's food culture.

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The history of Hinai Jidori

The chicken that became the roots of Hinai Jidori is "Hinai chickenHinai chickens were known to exist in the Edo period, and their meat, similar to that of a pheasant, was tasty and was even presented as annual tax to the feudal lord

However, Hinai chickens have some weaknesses, such as being susceptible to disease, having a low reproductive rate despite their slow growth, being small in size, and being nervous and sensitive to environmental changes

In other words, because they were difficult to raise and not profitable to sell commercially, they were difficult to sell as a product and producers shunned them. In the early Showa period, the number of Hinai chickens being bred dropped sharply, and they were designated as a national natural monument

Therefore, since 1973, the Akita Prefectural Livestock Experiment Station has been working to develop local specialtiesHinai chicken breedingThis resulted in the creation of the Hinai Jidori chicken, a cross between Hinai chicken and Rhode Island Red chicken

Currently, Hinai chicken is not available on the market, so even if you see a restaurant sign that says Hinai chicken, the chicken you are eating is Hinai Jidori chicken

Hinai Jidori has been improved to be easier to raise while maintaining the flavor that is characteristic of Hinai Jidori, and research is being conducted on breeding methods and feed to maintain even better meat quality. This means that Hinai Jidori has the potential to have even more delicious meat in the future

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Recommended recipes using Hinai Jidori chicken

When you get your hands on Hinai Jidori chicken, you'll probably wonder how to eat it to bring out its full flavor

The key to cooking Hinai Jidori chicken isMaking the most of dashiWe recommend using the fat packed with the rich flavor of Hinai Jidori chicken in soups and sauces, or letting it soak up other ingredients, allowing you to fully enjoy the flavor

So, here are three recommended recipes

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Kiritanpo hotpot

A classic Akita specialty, Kiritanpo, which has absorbed the rich broth of Akita chicken, has an exquisite taste

The ingredients you need to prepare include vegetables, tofu, mushrooms, and konnyaku noodles. As long as you have Hinai chicken and kiritanpo, you can use whatever you like. You can use a store-bought soup, or you can season it yourself with chicken stock and soy sauce. Enjoy it without being too serious

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Oyakodon

Oyakodon is a classic chicken dish, and Hinai Jidori is no exception

In the case of the Oyakodon, the soft egg and freshly cooked rice capture the full flavor of the Hinai Jidori chicken broth, resulting in a premium Oyakodon that you won't tire of until the last bite

Since you're going to the trouble of making this, be sure to use fresh, delicious, and rich eggs

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Oven baked

To enjoy the flavor of Hinai Jidori itself, we recommend a simple grilled dish. You can grill it in a frying pan or over charcoal, but if you're worried about the heat and how well it's cooked, it's easier to use an oven or fish grill

You can save time by preparing the side dishes and sauce while the chicken is cooking, or you can arrange potatoes and carrots on the baking sheet along with the chicken and bake them

If you are using an oven, the recommended baking time is 20 minutes at 200°C. Adjust the baking time according to your oven

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summary

This time we introduced Hinai Jidori, a delicious local chicken from Akita Prefecture. Hinai Jidori is a recommended ingredient for enjoying a higher-grade meal. The more you chew it, the more you can savor its rich flavor, so be sure to try it

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