Urekei
About Urekei
We will tell you about the aged flavor.
"Urekei" are parent stock chickens raised with thorough hygiene management in a spacious farm in a naturally rich area in northern Iwate Prefecture.(※)Because they grow with plenty of exercise in a spacious farm, their muscles develop, and their meat has a firm texture. The unique chewy texture, which cannot be achieved with young chickens raised for a short period, becomes an accent in dishes.
The rearing period is 450 days, about 9 times longer than that of typical young chickens for meat. Because they are raised for a long period, they grow larger, and their meat becomes richer and more flavorful, containing more aspartic acid and glutamic acid, which are umami components, than young chickens.
* Parent stock chickens... chickens that lay eggs for broiler chickens (meat chickens)
Thorough Production Management
Meticulous rearing management is essential for raising healthy chickens. In particular, farm managers who are intimately familiar with chicken physiology thoroughly manage temperature and humidity to ensure the chickens are comfortable.
Leveraging the naturally rich land of Iwate, we use groundwater for the chickens' drinking water. The feed during the rearing period is mainly corn, with about 90% of the ingredients being plant-derived. We maintain excellent quality by utilizing the know-how cultivated in Ninohe City, which is active in the broiler industry.
About 9 times longer, 450 days of longevity
The rearing period for Urekei is about 9 times longer than that of typical young chickens for meat. Because they are raised for a long period, they grow larger, and their meat becomes richer and more flavorful, containing more aspartic acid and glutamic acid, which are umami components, than young chickens.
Muscles like an athlete's
Because they grow with plenty of exercise in a spacious farm, their muscles develop, and their meat has a firm texture. The unique chewy texture, which cannot be achieved with young chickens raised for a short period, becomes an accent in dishes.
0.8% Rarity
Urekei handles only "parent stock chickens" among parent birds that lay eggs for young broiler chickens. JX Chicken Company ships 50 million young chickens annually, but only 350,000 parent stock chickens, making it a very rare chicken as only 0.8% are shipped.
Our Special "Urekei"
Ninohe City is one of the leading broiler production areas in Japan.
Utilizing the rearing know-how cultivated there, we have focused on taste and meat quality, and "Urekei" was created over a long period.
Please learn about our proud chicken.
* Urekei is sold only to our business customers (restaurants). If you are interested, we can also send you a catalog and price list, so please contact us.
recipe
Recipes
Salted Koji Chicken Breast
<Serves: 2>
- Chicken breast…1 piece
- Salted Koji…2 tbsp
- Grated Ginger…1 tsp
- Sake…1 tbsp
<Instructions>
- In a plastic bag, combine chicken breast, ginger, and salted koji. Massage to coat, then refrigerate overnight.
- Sear in a frying pan over low heat, covered.
To prevent burning, add 1 tbsp of sake partway through, cover, and steam. Be careful not to overcook; the residual heat will finish cooking the inside.
Deep-fried Marinated Chicken Wings
<Serves: 2>
- Chicken wings…600g
- Sake…1 tbsp
- Mirin…1 tbsp
- Soy Sauce…1.5 tbsp
- Ginger…1 clove
- Garlic…1 clove
<Instructions>
- Combine chicken wings and seasonings in a plastic bag, massage to coat, and marinate for at least 2 hours.
- Drain the marinade, coat the wings with a 1:1 mixture of potato starch and flour, and deep-fry at 170°C.
Pho Ga (Vietnamese Chicken Noodle Soup)
<Serves: 4>
- Whole chicken…1
- Onion…1
- Garlic…2 cloves
- Leek greens…2 stalks
- Star anise…2 whole
- Fish sauce…1 tsp
- Salt…to taste
- Pepper…to taste
<Instructions>
- Combine chicken wings and seasonings in a plastic bag, massage to coat, and marinate for at least 2 hours.
- Drain the marinade, coat the wings with a 1:1 mixture of potato starch and flour, and deep-fry at 170°C.