There are many places in Japan, where manufacture of chicken is widespread. But nagoyakochin from Ayti prefecture is the most famous one. A lot of yakitori dishes were "born" here. Chickens of this sort receive good and nutritious forage and in 2-3 months are ready for use. Tosaziro chickens from Kochi prefecture and hinaidori chickens from Akita prefecture are also famous. Ukokei chickens are grown up for the eggs manufacture and for cooking soups and dishes with noodles.. Small quails uzura are used in yakitori.

Tosaziro

Nagoyakochin

Hinaidori

Onagadori

Ukokey

Quail uzura

Chicken is used in cooking of different dishes - yakitori, oyako-domburi, karaage and many others.

Kamo (wild duck)

Dishes made of wild duck are widespread in Kansai region on the Bivako Lake near Kyoto. Komonabe (thick pottage) is the most famous dish made of duck. It is very popular in winter in Kyoto.

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