Chochu Kuro-Kashiwa may not be a household name yet globally but this brand name chicken hailing from the Yamaguchi Prefecture in Japan is an original jidori chicken developed from the Kuro-Kashiwa chicken, a national natural treasure.
About Chochu Kuro-Kashiwa
It’s meat is well known for a somewhat higher tenderness and one of a kind juicy taste. People regard it as the best choice for grilled dishes, and appreciate it for the high concentration of imidapeptide, which is claimed to alleviate tiredness.
Nagato City in Yamaguchi is the centerpiece of this special breed and also coincidentally boasts the highest number of yakatori restaurants per capita in Japan, making it the ideal spot to taste tons of varieties.
The chicken is based on a protected species in Yamaguchi among newly thriving poultry farms in the seaside town of Nagato. Nagato also boasts a successful fishing industry.
Ever since there has been farming activity there has also been fishing. The farmers have now taken to chicken rearing alongside fishing. They discovered that fish gut parts are nutritious enough to use as chicken feed because they are rich in protein.
Early on, the chickens were raised for their eggs but over time, the meat became ever more popular. Choshu Kurokashiwa is a free-range poultry where chickens are raised with relaxed, antibiotic-free methods in uncrowded atmospheres. They are housed in cleverly designed houses that are meant to make sure feeding and cleaning are easy and efficient, away from crowds to ensure proper hygiene control as well.
Raising these chickens utilizes a circular farming method. Farmers use droppings to fertilize the rice, which they feed to the flock blended with inexpensive elements like barley and soybeans. The result? A spectacular “newer” kind of chicken that is taking the yakitori scene by storm.
Additional Information
For more information on the hotel please contact info@trumarketing.com and for additional information on the Setouchi region, please visit https://setouchitrip.com.