Jidori and Shashu Chicken — Premium Poultry Culture
Japan — jidori breed traditions by prefecture; Hinai-jidori from Akita; Nagoya Cochin from Aichi
Japanese premium chicken culture distinguishes between commercial chicken (bura-iler) and jidori (地鶏, literally 'local bird') — heritage breed, free-range, slowly grown chickens with firm, intensely flavoured flesh and high fat content that contrasts dramatically with commercial chicken. The legal designation 'jidori' in Japan requires: a native Japanese breed (or cross); free-range raising; low density (1 bird per 3.3m²); slow growth minimum 75 days (vs 45 days commercial); and no growth promoters. Major jidori breeds: Nagoya Cochin (the most famous — from Aichi, dense flavour, high fat); Hinai-jidori (from Akita Prefecture — the most expensive, often described as Japan's finest chicken); Satsuma-jidori (from Kagoshima — assertive flavour for yakitori); Miyazaki Chicken (increasingly prized). Shashu chicken (from 'sha-sha' flying game birds) is used in yakitori for its particularly firm muscle texture from extensive exercise. The jidori movement has driven a renaissance in yakitori culture.