Nagoya

Shortly before I first came to Japan, I was at a friend’s wedding party, and knowing of my impending trip, the bride had set me at the table next to a Japanese woman. As I peppered her with the usual questions about my soon-to-be home, she noted, quite matter of factly, “one of Nagoya’s delicacies is raw chicken.” That’s not only dangerous, I told her; it’s disgusting. “Not at all,” she replied. “Nagoya is known for its special breed of chicken and prepared just right; it’s delicious.” Is that so? I enquired, offering my best polite smile, all the while thinking that this woman was crazy. But, do you know what? She wasn’t. (Editors note, raw chicken is dangerous but tasty if you are willing to run that risk.)  What is Cochin chicken? One of the highest-regarded chicken breeds in Japan, Nagoya Cochin chicken, goes back 160 years when the local ruling Owari clan sought to breed Chinese Cochin chickens with their own local variety. The result is a chicken known for its dark meat, chewy texture, umami taste, and rich, flavorful aroma. It can be prepared in various ways, such as in a nabe hotpot, grilled yakitori, an egg,…