茨城県·郷土料理
Okukuji Shamo
With every bite, the firm meat pushes back with a substantial texture. As you chew, a profound umami slowly seeps from the low-fat flesh. Okukuji Shamo is a breed of chicken that allows you to savor the true essence of poultry the more you chew. Raised freely in cedar coops amidst the mountains of Okukuji, males are carefully nurtured for 125 days—more than twice the time required for typical broilers. Because they move around frequently, the meat becomes densely firm and is entirely free from wateriness. Grilled over charcoal, it becomes fragrant; placed in a hot pot, it releases a clear, delicate dashi. When prepared as Oyakodon (chicken and egg bowl), the contrast between the creamy egg and the springy meat is irresistible. It is a nutritious bird that serves as the pride of Ibaraki.
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