Chicken

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seasonal peak

All year round

Fried chicken became popular in Okinawa after World War II due to the influence of local U.S. military bases and other factors, giving rise to a distinct chicken cuisine culture. In recent years, alongside pork and beef, branded local chickens such as Yanbaru Jidori, Ishigaki Kurodori, and Kumejima Jidori have been developed. Poultry farmers make use of Okinawa’s rich natural environment and climate, and they develop original feeds blended with local ingredients such as turmeric and the lees left over from awamori production. Through these efforts, they raise their chickens to enhance quality and set their products apart. Okinawan local chickens raised on such nutrient-rich feed grow strong and healthy. Their meat is generally fine-textured, resilient, and rich in umami. Different cuts of chicken vary in their nutritional content. Breast meat, for example, is especially rich in imidazole dipeptides, while the skin and cartilage are rich in collagen. Popular chicken dishes include tuinu-jiru (chicken soup) made with stock from bone-in chicken. Chicken hot pots, chicken rice, roast chicken, and garlic chicken are popular as well.

See restaurants where you can eat this ingredient

Chicken

Restaurants using this ingredient

Resutoran PEACE

Haneji no Eki Pārā Chikirān

Ebessan

Ryūkyū Shima Ryōri Taimo

Restaurants where you can buy this ingredient

Minami no Eki Yaese

Menren Mauroa

JA Farmers Market Nishihara Untama Ichiba

Uru Marche