Akita Prefecture Hinaijidori

Akita prefecture's Hinaijidori is made by combining male Hinai chicken and female Rhode Island Red species. Along with Nagoya Cochin and Satsuma chickens, it is said to be one of the three major Japanese delicious chickens. It is bred in a broad environment close to wild chickens to avoid loss of meat quality due to stress for as long as 160 to 180 days.

The meat has the same flavor and flavor as pheasant yamadori, it has a texture, and if you bite it tastes like it bites, so many people become fans. Furthermore, it is not hard even if it is heated and it is juicy, and when it is put in a pan, fat with a detailed taste floats, and you can enjoy the richness and smell inherent to chicken.