Discover the Many Uniquely Japanese Ways to Enjoy Chicken3<Miyazaki>

From Miyazaki, a paradise of poultry

Japan’s regional chicken cuisine is as rich as it is diverse.

Why Miyazaki? The Chicken Capital of Japan

Japan is known for its rich culinary culture, and chicken is no exception.
From skewers to simmered dishes, Japan offers countless ways to enjoy this familiar protein—but no place showcases chicken quite like Miyazaki Prefecture.

As one of Japan’s top producers and consumers of chicken, Miyazaki is a true chicken paradise. Thanks to its high production of premium local chicken, including the famous Miyazaki Jitokko, the region offers incredibly fresh, flavorful dishes you won’t find anywhere else. Let’s take a tour of some of Miyazaki’s most iconic chicken specialties.

Miyazaki’s Must-Try Chicken Dishes

Charcoal-Grilled Chicken (Sumibiyaki)

A smoky, bold dish you’ll smell before you even taste it.
Using locally raised chicken cut into small pieces, the meat is seasoned with just salt and pepper, then grilled over intense charcoal flames.
The result? A blackened, aromatic surface with a texture that’s both chewy and juicy.
This dish is a local staple, found everywhere from izakayas to souvenir shops offering vacuum-packed versions.

Chicken Nanban

Crispy, tangy, and utterly addictive—Chicken Nanban is arguably Miyazaki’s most famous chicken export.
Originally created as a staff meal in Nobeoka City during the 1950s, it evolved into a beloved soul food across the prefecture.
Chicken is deep-fried after being dipped in flour and egg, then soaked in a sweet vinegar sauce.
Some versions are topped with creamy tartar sauce, while others keep it simple.
Either way, the juicy meat and sweet-tart flavor have made it a national favorite—but nothing beats trying it in its birthplace.

Chicken Sashimi & Tataki

Yes, raw chicken is a thing in Miyazaki—and it's delicious.
Thinly sliced raw chicken (sashimi) or lightly seared chicken (tataki) is served with condiments like ginger, garlic, or yuzu pepper, and dipped in soy sauce or sesame oil with salt.
It’s commonly available not just in specialty restaurants but also in supermarkets.
While raw chicken is generally avoided elsewhere, Miyazaki enforces strict safety standards, making this a rare and unique local experience.

And There's More...

• Chicken Yakiniku (Western Miyazaki)
  Grill cuts like thigh, breast, neck (seseri), and skin over charcoal for a BBQ-style feast. Local and casual.

• Kappo-dori (Northern Inland Miyazaki)
  In Takachiho, bamboo tubes are used to steam chicken and vegetables over an open flame. The bamboo aroma infuses the dish, giving it a delicate yet distinct flavor.

• Torimeshi (Chicken Rice)
  A homestyle dish cooked with seasonal vegetables and chicken. Often served during celebrations, but also found in everyday dining.

• Jidori Miso Korobakashi (Kobayashi City)
  A traditional home-style dish.
  The word "korobakashi" is a local dialect term meaning “to stir and simmer in a pot,” and the dish features local jidori chicken simmered in miso—a cooking method passed down through generations in the western region.
  
  

Introducing Miyazaki’s Premium Local Chicken: Miyazaki Jitokko

The roots of Miyazaki Jitokko trace back to a chicken breed called Jitokko, which was long raised in the Shimazu domain (now Miyazaki and parts of Kagoshima).
It was so delicious that it was once presented as tribute to local lords (jitō), which is where its name comes from.

To preserve and revive this precious breed, Miyazaki Prefecture conducted long-term research and selective breeding.
The first version of “Miyazaki Jidori” was completed in 1991, followed by further improvements that led to the creation of today’s Miyazaki Jitokko.

Miyazaki Jitokko is now a registered local brand raised only in designated farms within the prefecture.
It features a firm yet tender texture, with rich juiciness and a deep umami flavor that intensifies with every bite.