Okukuji Shamo is a jidori (native breed) chicken raised primarily in Daigo Town in northern Ibaraki Prefecture, created by crossing a gentle-tempered strain of shamo (game fowl) selectively bred within the prefecture with Nagoya Cochin, known for its rich-flavored meat, and Rhode Island Red, prized for its high egg-laying ability. It is raised for roughly three times as long as ordinary broiler chickens, males for at least 110 days and females for at least 130 days, and from 28 days of age onward is kept in spacious conditions of no more than 10 birds per square meter. Full-scale production and sales began in 1985, and in 1988 it took first place in a nationwide jidori taste competition. In 2018 it became the first jidori chicken in Japan to be registered under the Geographical Indication (GI) Protection System, officially confirming its quality. With its lean, firm texture and juicy, rich flavor, it is served in Daigo Town in a wide variety of dishes, including oyakodon (chicken and egg rice bowl) and shamo nabe (hot pot).
Origin
Okukuji Shamo is a jidori chicken unique to the Daigo Town area in northern Ibaraki Prefecture, created by crossing a gentle-tempered strain of shamo selectively bred within the prefecture with Nagoya Cochin, known for its rich-flavored meat, and Rhode Island Red, prized for its high egg-laying ability. Breeding research advanced from the late 1970s, gradually establishing rearing methods suited to the region's climate and terrain.
History
Full-scale production and sales began in 1985, and in 1988 it took first place among ten jidori breeds in a nationwide jidori taste competition, raising its profile. In December 2018, it became the first jidori chicken in Japan to be registered under the system for protecting the names of specific agricultural, forestry, and fishery products (the GI Protection System), giving its production area and quality official government endorsement.
Features
It is raised for roughly three times as long as ordinary broiler chickens, males for at least 110 days and females for at least 130 days, and from 28 days of age onward is kept in spacious conditions of no more than 10 birds per square meter. The meat is low in fat with a dense, firm texture, yet juicy with deep, rich flavor; compared to broiler chicken, it is said to have about 40% less fat and roughly 20% fewer calories.
Food Culture
In Daigo Town, restaurants and inns belonging to the 'Okukuji Shamo Daigo Yokappe Club' serve a wide variety of shamo dishes, including oyakodon, shamo nabe, and shamo bento (boxed lunches), and the town publishes gourmet guidebooks as part of a town-wide effort to use the chicken as a tourism resource.
How It Differs from Home Cooking
At home, the chicken is often used in everyday dishes such as karaage (fried chicken) or yakitori, whereas restaurants in Daigo Town tend to serve it in more specialized menu items, such as oyakodon or hot pot dishes, that make the most of the shamo's natural firm texture and the rich flavor of its broth.
Famous Shops
弥満喜
茨城県久慈郡大子町大子741
An eatery near JR Hitachi-Daigo Station. Its signature dish is oyakodon made with Okukuji Shamo and local eggs (Okukuji Shamo-don), priced at around 1,430 yen (tax included).
| 奥久慈しゃも正肉セット | A set of about 850g of dressed meat from one hen, available through the official Okukuji Shamo online store and other retailers. Priced at around 4,180 yen and up.Where to buy →PR |
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