Taste & Texture
Leaner and milder in flavor than beef or pork, with significant variation by cut. Thigh meat is rich and flavorful, while breast and tenderloin are lean and delicate.
Chicken Cuts
Chicken Breast
The go-to cut for fitness and weight-loss diets thanks to its high protein, low fat, and low calorie profile — roughly 23g protein, 1.9g fat, and 105 kcal per 100g. Sales chicken (salad chicken) products and sous-vide recipes have driven mainstream adoption.
Chicken Tenderloin
The leanest, lowest-calorie cut of chicken. Roughly 23.9g protein, 0.8g fat, and 98 kcal per 100g — even leaner than breast, making it a fitness and weight-loss favorite. Versatile in salads, steamed dishes, and shredded meal prep.
Chicken Thigh
Together with breast, the most widely used chicken cut in home cooking. Roughly 19g protein, 5g fat, and 113 kcal per 100g, with juicy texture from moderate fat. Holds up well in karaage, oyako-don, simmered dishes, and other cooked preparations.
How to Choose
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Choose plump, firm pink cuts with clear color.
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Avoid cuts with pooled drip.
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For skin-on cuts, the skin should be firm with a pale yellow to white color..
How to Store
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Chicken spoils faster than beef or pork — use shortly after purchase.
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Wrap individual portions in plastic and freeze if not using within 1-2 days..
Production Ranking
Map data: National Land Numerical Information (MLIT Japan)
Consumption Ranking
National Average (annual spending per household)
Source: Statistics Bureau Family Income and Expenditure Survey (2024, two-or-more-person households, prefectural capital cities)