Discover the many uniquely Japanese ways to enjoy chicken7＜Aichi＞

Aichi Edition — More Than Nagoya Cochin: The Depth of Aichi’s Chicken Culture

Japan offers an incredible variety of chicken dishes, and thanks to strong regional traditions, they never get boring.

Introduction

In this series, we continue exploring regional chicken dishes across Japan and the unique food cultures that have developed around them.

When people hear “Aichi” or “Nagoya,” many immediately think of famous Nagoya meshi such as hitsumabushi, miso katsu, or miso nikomi udon.
However, the region is also home to another long-standing culinary tradition.

That tradition is its rich chicken culture, centered around Nagoya Cochin and a variety of local chicken dishes.

From premium jidori chicken to comforting everyday meals loved by locals, Aichi offers a surprisingly wide range of chicken cuisine.

Nagoya Cochin — Aichi’s Signature Branded Chicken

When it comes to Aichi’s best-known branded chicken, Nagoya Cochin stands above the rest.

Developed during the Meiji era, it is recognized as one of Japan’s three major jidori chicken breeds.
Its firm texture, deep richness, and concentrated umami become more noticeable with every bite.

Nagoya Cochin is also highly regarded for its eggs.
Known for their rich yolks and full-bodied flavor, they are commonly used in dishes that highlight the eggs themselves, such as oyakodon and custard pudding.

Being valued for both its meat and eggs is one of the defining characteristics of Nagoya Cochin.

Aichi’s Iconic Chicken Dishes

Tebasaki — Nagoya’s Famous Chicken Wings

One of the most recognizable chicken dishes from Aichi is tebasaki, Nagoya-style chicken wings.

The wings are deep-fried, coated in a sweet and savory sauce, and finished with black pepper and spices.
Their crispy exterior and juicy interior make them especially popular as a pairing with drinks.

Each restaurant has its own sauce and seasoning blend, making it fun to compare different styles.
Today, tebasaki is widely known across Japan as one of the signature dishes of Nagoya meshi culture.

And There’s More… Local Chicken Dishes of Aichi

Kashiwa no Hikizuri

A traditional chicken sukiyaki dish that has long been enjoyed in Aichi.

There are several theories behind the name “hikizuri,” one of which says it comes from the way the meat was dragged across the pan while cooking.
Compared to beef sukiyaki, it offers a lighter yet deeply savory flavor unique to chicken.

Takahama Torimeshi

A seasoned rice dish considered a local specialty of Takahama City in Aichi Prefecture.

Poultry farming has long been active in the area, and a food culture centered around using older hens after their egg-laying years still remains today. One representative dish born from that culture is torimeshi.

With its simple, comforting flavor built around the umami of chicken, it continues to be enjoyed as a familiar local dish.
Today, it can also be found at restaurants and takeaway shops throughout Takahama.

Conclusion

Aichi’s chicken culture ranges from premium jidori such as Nagoya Cochin to everyday local comfort foods like tebasaki and regional home-style dishes.

While famous Nagoya meshi dishes such as miso katsu and hitsumabushi often attract the spotlight, exploring Aichi through its chicken cuisine offers another way to appreciate the region’s rich food culture.