Jidori no Sumibiyaki

Main ingredients

jidori (local chicken), salt

History and origin

In Miyazaki, it is said that many farming households once kept chickens at home and, when people gathered, slaughtered them in the yard and ate them. Chicken grilled over charcoal until completely black, on a wire grill placed over an oil drum cut in half, is regarded as a standard to go with shochu. The representative jidori (local chicken), "Miyazaki Jitokko," was developed by the prefecture by crossbreeding and improving the Jitokko breed.

When it is eaten

In the past, people reportedly slaughtered and ate chickens kept at home when people gathered. Today it is a standard menu item at specialty restaurants and izakaya, and charcoal-grilled chicken is also sold in supermarkets.

How it is eaten

Chicken seasoned with salt and pepper or the like is seared over a hot charcoal fire, and the charcoal aroma and chewy texture are savored. Pairing it with shochu is considered standard, and there are also chewy versions made with mature hens.

Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.