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The Hinai Native Chicken is one of the Japanese 3 Daichi hens on a par
with Nagoya Cochin or the Satsuma native chicken. Hinai Native Chicken
is a mixed breed born to a father considering the U.S. native "Rhode
Island red" as a mother in Hinai Chicken of Akita. Hinai Native Chicken
is somewhat larger than Hinai Chicken.
Although the breeding period of an ordinary broiler will be short in 50 days, Hinai Native Chicken is as long as 180 days from the 160th. And since it is sensitive to stress, a large site is needed. Since the blood of the game fowl is pulled, it will quarrel, if males are kept in the same henhouse. Indeed, it is a noble hen. It is said that the tip of the mouth of a chicken is burned off at the farmhouse of Akita Prefecture so that chickens may not damage each other.
On ramen noodles, many round grains considered to be oils of a hen have floated. When soup is drunk, it is Japanese style soup. Well, expression is difficult for this. The scent of a ham has become uncanny because the ham has been carried instead of roast pork. Where did Hinai Native Chicken go? Too, it is useless if Hinai Native Chicken itself is not eaten. (I am sorry)
As for a "Kiritanpo Nabe" often eaten in Akita, it is common
to use Hinai Native Chicken soup. It is useless if it is not Hinai Native
Chicken soup somehow. There is much oil and substance is different.
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Japanese : Hinai-dori
Article name : Dried Chinese food noodles
Raw materials >
Noodles : wheat flour, salt, carbonated water, gardenia pigment
attached seasoning : soy sauce, oils and fats, salt, chicken extract, sugar,
seasoning, alcohol, caramel pigment, protein hydrolysate, thickener
Maker : Hachiro Noodles
Oga-shi, Akita |
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Hinai Native Chicken 