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Nagoya Cochin Chicken
- Characteristics
- Arrangement
- Local Origin
- Ingredients/Locality
- Brand meat
This local brand of poultry is symbolic of Aichi residents’ liking of chicken, and experienced a miraculous revival in the late 70’s.
This local chicken boasts overwhelmingly strong brand power. The meat color and shape, and wing color is similar to oak leaves, so the meat also came to be called “Kashiwa”, or Oak. The meat is firm with a chewy texture and full-bodied taste. From hot pot cooking to sashimi and karaage fried chicken, it is used diversely in cooking. The chickens’ eggs too have a rich taste and are used in sweets, such as puddings etc.
Origin
In the early Meiji period (1868-1912), former Owari clan samurai, the Kaifu brothers, crossbred local, and Chinese Bafu Cochin to develop a new local poultry industry and chicken food culture. Post war foreign imports endangered domestic sales until agriculture cooperatives revived sales in the 80’s.
Availability
A production volume surge since the 80’s saw a record one million chickens dispatched in 2003. Nagoya Cochin specialty shops and restaurants using the local meat continue to increase.
Nagoya Cochin is the basis of Aichi’s thriving poultry industry, and its place of origin is marked by a monument in Komaki City.