Defining Awa-odori chicken
About Awa-odori chicken
In Tokushima, the birthplace of Awa-odori, Akasasa-kei Shamo, the red shamo chicken had been bred for a long time and the continuous attempts in making an improvement in the breeding resulted in this superior breed of chicken.
The shamo chicken (Awa-jidori) was cross-bred with the female broiler chicken (White Plymouth Rock). The new breed of chicken was named "Awa-odori" and went in to the market on February 1990.
These chickens are raised as a premium chicken for 75 days or more fulfilling the criteria of the JAS (Japan Agricultural Standards) for Jidori chicken meat in a comfortable and natural environment of western and southern part of Tokushima. This breeding method is utilized in order to produce high value‐added products.
In 1998, Awa-odori chicken ranked 1st as the most produced jidori-chicken meeting the criteria of the JAS (Japan Agricultural Standards) for Jidori chicken meat in Japan. The chicken is now widely recognized as one of the best chicken brand. Furthermore, the Specified JAS accreditation organization for Jidori chicken (Tokushima Livestock Association (a public corporation)), (*currently known as JAS accreditation organization for Jidori chicken (Tokushima Livestock Association (a public corporation))), certified the chicken to be sold with JAS seal on March 29, 2001. The first chicken on the market to receive this recognition.
The name of the chicken “Awa-odori” was registered in Geographical Indication (GI) Protection System on March 31, 2023.
Awa-odori chicken is a safe and high-quality chicken bred by the Livestock Research Division of Tokushima Agriculture, Forestry, and Fisheries Technology Support Center as one of the signature product of Tokushima.
The meat is low-fat, rich in flavor, sweet and full of umami. It has distinctive reddish color and a perfect texture.
Meat quality comparison
|Standard broiler chicken
|Inosinic acid※1(mg/100g・Chicken breast)
|Crude fat(g/100g・Chicken thigh)
|α data※2(Chicken thigh)
and Fisheries Technology Support Center
- ※1 Inosinic acid: One of the umami substances
- ※2 “a” data value: meat redness indicator
Comparison of Awa-odori and standard broiler chicken
|Standard broiler chicken
|Meat color and flavor
|Beautiful reddish color,
sweet and rich in flavor, perfect texture
simple flavor and tender
|Robust and highly resilient to hot and cold temperature
|Sensitive to environmental changes
|approx. 3.4 kg
|75 days or more(Based on the JAS (Japan Agricultural Standards) for Jidori chicken meat)
|approx. 45~50 days
|The number of chickens raised per 1 m2
|10 or less birds (28 days or older from birth)(Based on the JAS (Japan Agricultural Standards) for Jidori chicken meat)
|Approximately 16 birds