Chicken

Native regional chickens, called jidori, are popular in Japan, though there are also many mass-produced broiler chickens. Nagoya kochin is one such jidori, with a pinkish golden, firm meat. Minced chicken is often used for making meatballs, sauces or as a flavouring for simmered vegetables. Yakitori is chicken pieces threaded on a bamboo skewer, then grilled (broiled) with sweet taré sauce. Boneless chicken thighs marinated in teriyaki sauce and then grilled are ideal for barbecues. Chicken is also used for hotpots.