We have thoroughly reported on the specialties behind the "mysterious KumanoJidori(TheLocalBrandChicken)" grown in an unexplored region!

Kiwa-cho KumanoCity. In a lush mountain town that was once a thriving mining industry, there is a local chicken that was produced with the aim of being the ``Japan's most delicious local chicken.''
Its name is "KumanoJidori(TheLocalBrandChicken)".
This is a certified Mie brand product that was also used as an ingredient at IseShimaSummit.

View product information for KumanoJidori(TheLocalBrandChicken) cut meat and Niihime ponzu sauce set

This time, we asked Mr. Imanishi, who is in charge of sales at the KumanoCity Furusato Promotion Corporation, which raises and sells KumanoJidori(TheLocalBrandChicken), and Mr. Hamaguchi, who is in charge of breeding, about the secret behind the deliciousness of KumanoJidori(TheLocalBrandChicken).

``Mysterious local chicken'' that took 10 years to develop

"Let's make Japan's most delicious, high-quality local chicken"

With this goal in mind, the Mie Prefectural Livestock Research Institute began developing a new breed of local chicken about 30 years ago, in 1988.

After 10 years of trial and error, we arrived at a three-way crossbreeding method in which a male from Yagido x Ise Akadori is crossed with a female from Nagoya Cochin.

The KumanoJidori(TheLocalBrandChicken) is truly a thoroughbred of jidori (local chicken), born from the unique meat quality of the Yagido military chicken, a natural treasure found in Taki County MeiwaTown, the size and fat quality of the Ise red chicken, and the flavor and crunchiness of the Nagoya Cochin on top of that.

Thoroughly create an environment that does not put stress on chickens

The next place we visited was a chicken house in the mountains. We will hear from Mr. Hamaguchi, who is in charge of the chicken house.

The characteristics of raising KumanoJidori(TheLocalBrandChicken) are a ``free-range environment'' to avoid stress on the free-range chickens, a ``quiet environment deep in the mountains,'' and ``food.''

KumanoJidori(TheLocalBrandChicken) are descended from gamecocks, so they are nervous and have a bad temper, and when stressed, they will start fighting each other, and in severe cases, some may even die.

In order to minimize stress on KumanoJidori(TheLocalBrandChicken), Mr. Hamaguchi and his colleagues are very careful when entering the chicken house, moving slowly to avoid making any footsteps.

In general, free-range chickens are said to be less stressed than cage-raised chickens, but KumanoJidori(TheLocalBrandChicken) uses various techniques to improve their quality.

First, the density of cage-free animals. JAS's standard for free-range chicken is 10 chickens per square meter. On the other hand, KumanoJidori(TheLocalBrandChicken) uses no more than 8 chickens per square meter.

In addition, the staff members are making efforts to create an environment where the chickens can spend their time as stress-free as possible, based on their daily observations, such as installing perches on the walls and painting the walls of the chicken coop black.

Also, because noise can cause stress, chicken houses are built in quiet environments deep in the mountains. They raise high-quality free-range chickens with the utmost care.

Carefully selected bait that takes advantage of local bounty

KumanoJidori(TheLocalBrandChicken) is also particular about its feed.

The water used is pure valley water that gushes out from Tori Pass on the Kumano Kodo.

The animals are fed a compound feed that does not contain antibiotics. Apparently, they also mix in the peel of Niihime, a local specialty of Kumano. It is said that if Niihime is mixed in, the hair will be better and the chicken will be healthier.

In addition, the rice mixed in with the feed is made from rice grown in the Kumano area, including the local MaruyamaSenmaida in Kiwa Town. The chickens are raised on feed that makes use of locally sourced ingredients.

"KumanoJidori(TheLocalBrandChicken) is the best in Japan"

KumanoJidori(TheLocalBrandChicken), which is raised with such care, is currently receiving high praise from famous Japanese, Italian, and French restaurants and top chefs across the country.
A famous Japanese chef who appears on TV has even praised KumanoJidori(TheLocalBrandChicken) as the best in Japan.

The evaluation of the taste is, ``The meat is chewy and thick, and each fiber of the meat speaks with a firm statement.At the same time, the meat juice overflows with the finest flavor concentrated in it.The flavor that comes with every bite. The taste buds are completely intoxicated.''
Although it is rich in fat, there is almost no odor that interferes with the taste of the meat, so it is said that even people who don't like chicken can eat it.

Ships 25,000 birds annually

Next, we headed to the processing plant, which is about a 10-minute drive from the chicken house.

At this processing plant, 25,000 chickens are processed each year and shipped to areas such as the Tokyo metropolitan area, Osaka, Nagoya, and Mie prefecture.
The local chicken is always fresh as they only cut and process the quantity that is ordered.

Males are larger and have chewier flesh, while females are slightly smaller, softer, and have more fat.

Comes with local citrus ponzu sauce

This time, KumanoJidori(TheLocalBrandChicken) is delivered as a set with Niihime ponzu soy sauce, which uses Niihime, a local specialty.

Niihime is a new citrus fruit that was accidentally discovered in atashikacho KumanoCity, and it is said that it is not an ancient Japanese wild species, but a hybrid variety that is the natural hybridization of Tachibana and Unshu mandarin. In 1997, it was registered as a new sour citrus variety (a citrus fruit that has a strong sour taste and is used for juices and seasonings rather than for eating raw).

The fruit is about 3 cm in diameter and is a small citrus fruit, but it has a strong sour taste similar to Sudachi or Shikuwasa, and has a unique and refreshing scent.

This is a soy sauce-based ponzu sauce made by combining the juice squeezed from this rare fruit with grain vinegar and adding the flavor of bonito and kelp for a mellow finish. It is recommended not only for hot pot dishes, but also for fried foods and yakiniku, as well as for salads as it goes well with vegetables.

Enjoy the natural flavor and texture of chicken

Finally, we asked Mr. Imanishi and Mr. Hamaguchi about the delicious way to eat KumanoJidori(TheLocalBrandChicken).

The recommended way to eat it varies depending on the part, but if it's chicken fillet, seared it. To enjoy the texture of free-range chicken, we recommend dishes that bring out the flavor of the ingredients, such as chicken steak.

When using ponzu sauce, he recommends that you enjoy it in hot pots in the winter, and grated ponzu sauce on salt-grilled chicken in the summer.

I tried the salt-grilled meat, and the texture and flavor of the meat was exceptional! Even though it was chewy, it had an exquisite texture that didn't make you tired of chewing.

We want you to experience the deliciousness of KumanoJidori(TheLocalBrandChicken), which KumanoCity KumanoCity Promotion Corporation has raised with love and care like grandchildren in the beautiful natural surroundings of Kiwa-cho, Kumano City.

View product information for KumanoJidori(TheLocalBrandChicken) cut meat and Niihime ponzu sauce set