■Cool Japan: Poultry dishes
NHK Cool Japan: "Chicken Dishes".
Yakitori and karaage. World-class chicken dishes that the world has yet to discover.
Yakitori and karaage. I think they're both in English dictionaries now!
"Yakitori"
There are several features.
First, the skewers.
If it was shredded meat, I think it would have been just a dish in Japanese cuisine.
They are skewered, grilled one by one, and then eaten as is. It's easy to eat without getting your hands dirty.
The style is its main feature.
And diversity.
Even though it's chicken, there are about 10 different types on display at yakitori restaurants.
Thigh, breast, thigh, heart, liver, skin, head, and cartilage.
They come in both salt and sauce versions. Nice.
Also, there are stores ranging from cheap to super high-end.
The craftsmanship that takes popular culture and turns it into high-class cuisine. Very Japanese.
"Fried chicken"
The area next to the cash register at convenience stores, where oden and steamed buns were once located, is now a battleground for chicken, and chicken is winning.
It's cheap, delicious, and people from all countries love it.
The variety is amazing, with 240 different flavors available.
Miso ramen flavor or cream stew flavor.
Chicken has the ability to absorb any flavor, and the spirit of pursuit and curiosity that goes into continuing to develop it is what makes Japan so fascinating.
Even world-famous fried chicken restaurants add unique Japanese flavours depending on the season.
"Hinaichi Chicken"
Hinai Jidori chicken has strict conditions that state that only chickens raised under certain conditions can be called Hinai Jidori chicken, but I'm sure that other types of chicken in Japan also have strict brand control if they are called jidori chicken, and that they must be delicious.
That's how much Japan cares about its local area.
But the fact that they are so particular about raising a bird just so they can eat kiritanpo nabe shows their greed, or perhaps even their obsession, which is the essence of it.
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