Description
Japan's most everyday meat. Regional 'jidori' are free-range and slow-grown, with a firm bite and deep flavour.
鶏肉
とりにく
toriniku
Chicken (jidori)
- All year round
Did you know?
Under JAS standards only birds with at least 50% native-breed blood, among other rules, may be called 'jidori'.
Famous produce
- Miyazaki jitokko
- Nagoya Cochin (Aichi)
- Hinai jidori (Akita)
In the kitchen
- yakitori
- karaage
- oyako-don
- mizutaki
- kiritanpo nabe
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
190 kcal
- Protein 34%
- Fat 66%
- Carbohydrate 0%
| Energy | 190 kcal |
|---|---|
| Water | 68.5 g |
| Protein | 16.6 g |
| Fat | 14.2 g |
| Carbohydrate | 0 g |
| Dietary fibre | 0 g |
| Salt equivalent | 0.2 g |
| Sodium | 62 mg |
|---|---|
| Potassium | 290 mg |
| Calcium | 5 mg |
| Magnesium | 21 mg |
| Iron | 0.6 mg |
| Zinc | 1.6 mg |
| Iodine | Tr µg |
| Vitamin A (RAE) | 40 µg |
|---|---|
| Vitamin D | 0.4 µg |
| Vitamin E (α-tocopherol) | 0.7 mg |
| Vitamin K | 29 µg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.15 mg |
| Vitamin B12 | 0.3 µg |
| Folate | 13 µg |
| Vitamin C | 3 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 11221 · Tr = trace · — = no data
