Niigata Jidori Chicken

Niigata Jidori にいがた地鶏 debuted in 2004, from development during the time of Niigata Prefectural Governor Yukio Hirayama who was one of the testers that ranged from hotel staff, restaurant chefs, and consumers. At the Prefectural Livestock Research Center for a Niigata Breed with rich regional flavor for chicken producers, poultry processors, and development of more chicken dishes using Niigata Jidori Chicken. The dishes that were tested were Mizutaki Chicken [Hotpot] and Grilled Chicken. As more dishes would come into existence the local specialty of Niigata Jidori chicken would be known with: Niigata Yakitori, Niigata T.K.G., Niigata Oyakodon, Niigata Katsudon, Tamagoyaki, and more.

 

The chicken was a crossbreed of Niigata Native species “Shu Chicken” (Karamaru, Tomaru) with a Aichi specialty species “Nagoya breed Chicken” to make a “Kozashu Chicken” that would be then bred with the Native American species “Horizontal Plymouth Rock Chicken” to make a Niigata specialty species “Niigata breed Chicken” that would become a quality category of a Jidori Chicken. The characteristics is that it eats a large amount of food, is most relaxed in large amounts of grass, and lay eggs slowly. There would be varieties of chicken based in the area of Niigata and the Niigata Shu Chicken, Niigata Kozashu Chicken, as well as the Niigata Jidori Chicken would rise in interest being as local specialty.