“Nagoya Cochin” is one of Japan's most famous local chickens, produced in the Aichi Prefecture.
It is characterized by its firm and elastic flesh.
The eggs are also darker in color and richer in flavor.
“Nagoya Cochin” is used in a variety of chicken dishes.
Examples of chicken dishes include the yakitori, nabe, oyakodon, tebasaki, karaage, basically any other dish that uses chicken!
The egg yolks are also used in the creation of cookies and puddings, which are popular souvenirs.
“Nagoya Cochin” is not a chicken that people in Nagoya and Aichi eat on a daily basis, but rather a luxurious chicken that is eaten during special occasions.
The price tag of a dish of “Nagoya Cochin” is usually significantly higher due to the stringent guidelines imposed upon the management of the chickens.
Here are some of the reasons differentiating the “Nagoya Cochin” from the ordinary chicken.
Only the chickens that have been raised under strict guidelines in Aichi Prefecture are recognized and honored as the "Nagoya Cochin”, the pride and joy of its residents.
The greatest characteristic of “Nagoya Cochin” is the firm texture and elasticity of the meat.
The texture of the meat will differentiate the “Nagoya Kochin” from an ordinary breed.
It is truly a distinguishing factor.
The “Nagoya Cochin” is renowned for delicious meat as well as its eggs.
The yolks might be smaller in size but the color and richness of the yolks are exceptionally darker and usually more dense.
The egg yolks are used not only to create delicious omelets and oyako-don, they are also used to make puddings and cookies.
The “Nagoya Cochin” is a luxury chicken.
It is not consumed on a daily basis.
We strongly recommend you to experience and enjoy this superior chicken in Nagoya!