Miyazaki chicken: The world's tastiest white meat

by Jane Kitagawa

When it comes to eating chicken in Japan, most folk, whether eager visitor or seasoned resident, plump for that eternal favorite on a stick, yakitori.

Or, for those with a penchant for izakaya fare, crispy, deep-fried karaage works too -- like yakitori, it tastes great with beer, shochu or pretty much anything cold, after all.

But delve a little more deeply into Japan?s cuisine du coq and there?s another prize-winning poultry contender to consider in the delicious, juicy form of Miyazaki jidori free-range chicken from the southern island of Kyushu.

The chicken, one of a handful of poultry breeds indigenous to Japan, boasts a low fat-to-flesh ratio, a non-gamey smell and a springy, toothsome texture.

Created through crossbreeding and agricultural experiments in the mid-twentieth century, Miyazaki jidori are raised without hormones and antibiotics and are designed to outlive their more common cousins (six-week ?meat? birds) by anywhere from 60 to 120 days.

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Source: http://rss.cnngo.com/~r/cnngo/~3/caXJK08Krlw/miyazaki-chicken-worlds-tastiest-white-meat-729105

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