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Hinai-Jidori Ramen (Hinai-Jidori soup)
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Co., Ltd. Hachiro-men
410 Funakoshi Aza Funakoshi, Oga City, Akita, Japan
Shop: Co., Ltd. Akishima AJ
14-30, Iijima Michihigashi, Akita City, Akita, Japan

Product Name: dried Chinese noodles
Raw Materials: Noodles/flour, salt, brine, gardenia color, seasoning/soy sauce, oil and fat, salt, chicken extract, sugar, seasoning (amino acid), alcohol, caramel color, protein hydrolysates (including wheat and gelatin as part of ingredients), thickener (guar)

Hinai-Jidori


Hinai-Jidori is apparently one of Japan's three main types of chicken, along with Nagoya Cochin and Satsuma Jidori. It's a one-generation crossbreed between the Hinai-Jidori from Akita and the Rhode Island Red, which is native to the United States. By the way, Hinai-Jidori is a bit bigger than Hinai-Jidori.

While the breeding period for ordinary chickens and broilers is as short as 50 days, Hinai-Jidori is raised for more than three times as long (160-180 days). Moreover, they are sensitive to stress, so they need a large site. In addition to that, they have the blood of military chickens, so if they are kept in the same coop, they will fight with each other. Come to think of it, I saw an article in Akita about the Akita Agriculture Corporation burning the mouthparts of chicks to prevent them from hurting each other.


(It's Hinai-Jidori Ramen, I'm sorry.)
There was a lot of spuds floating on top of the ramen, which I believe to be chicken oil. I took a sip of the soup and found it to be a normal Japanese dashi soup. Hmmm, this is difficult to express. Where's Hinai-Jidori? After all, we have to eat Hinai-Jidori itself, I guess. I'm sorry.

Incidentally, Hinai-Jidori soup is generally used to make Kiritanpo Nabe, which is often eaten in Akita. Apparently, it has to be Hinai-Jidori soup. I've heard that it has a lot of fat and a different richness. I've eaten Kiritanpo nabe many times, but I guess that's what makes it so delicious.

[ Odate chicken rice ]
Odate specialty chicken rice later, my family ate the "Odate specialty chicken rice" at Hinai-Jidori. They said that the rice cooked with broth was delicious, and the lunch box seemed small at first glance, but the quantity was large and satisfying. ... After the Hinai-Jidori impersonation problem in 2008, the definition of "Hinai-Jidori" has changed and the word "Hinai-Jidori" is no longer on the website of Hanazen, the company that makes and sells this "Odate Chicken Meshi"... 2009.10

Nov. 2016
The above-mentioned Hanazen also seems to have started selling "Hinai-Jidori's Chicken Meshi Bento". It is sold in Odate, Higashi-Noshiro, Akita stations and sometimes in Sendai and Omiya. 1200 yen.

p.s.
If you go to Odate, there is a place called "Roadside Station Hinai/Totokan", right?

Afterword)
2017.05 Akita Prefecture announced that an analysis of Hinai-Jidori showed that it contained more umami components, such as inosinic acid, than other Jidori chickens.

Inosinic acid was 200 milligrams in Hinai-Jidori, compared to 100-150 milligrams per 100 grams in other jidori thighs. The target of comparison is four types of jidori that are produced and consumed in large quantities. In addition, arachidonic acid, which is said to improve the taste, and carnosine and serine, which are said to be effective in recovering from fatigue, were also found to be abundant in the meat.
©Japanese Famous Foods , Update:2020/07/12