Why Chicken Breast is Cheaper than Chicken Thigh in Japan

I have never noticed this because I only lived in Japan, but I was surprised to hear from an Italian friend living in Japan that chicken breast is more than 1.5 times more expensive than chicken thigh in Italy. So this time, I investigated whether chicken breast is cheaper than chicken thigh in Japan, and I will explain.

Table of contents

Why chicken thigh meats is expensive
Chicken breasts
Chicken thighs
How to recognize a good chicken

Why chicken thigh meats is expensive

After a lot of research, chicken thigh meat is more in demand than chicken breast meat in Japan. On the following website, a newspaper published the price and sales volume of chicken breast and chicken thigh meat in 2020. It is clear that chicken thighs are more expensive and sold in larger quantities.

newspaper published the price and sales volume of chicken breast and chicken thigh meat in 2020 — Source: https://www.shokucho.co.jp/original4.html

Japanese people prefer fatty meat, which is why chicken thigh meat is so popular. By the way, I also prefer chicken meat.

There is not much difference between breast meat and thigh meat from one chicken, and a little more chicken thigh meat can be obtained.

Chicken breasts

74.Why Chicken Breast is Cheaper than Chicken Thigh in Japan I have never noticed this because I only lived in Japan, but I was surprised to hear from an Italian friend living in Japan that chicken breast is more than 1.5 times more expensive than chicken thigh in Italy. So this time, I investigated whether chicken breast is cheaper than chicken thigh in Japan, and I will explain. Why thigh meat is expensive After a lot of research, chicken thigh meat is more in demand than chicken breast meat in Japan. On the following website, a newspaper published the price and sales volume of chicken breast and chicken thigh meat in 2020. It is clear that chicken thighs are more expensive and sold in larger quantities.  Source: https://www.shokucho.co.jp/original4.html Japanese people prefer fatty meat, which is why chicken thigh meat is so popular. By the way, I also prefer chicken meat. There is not much difference between breast meat and thigh meat from one chicken, and a little more chicken thigh meat can be obtained. Chicken breast It is pink in color with few white parts. It is low in fat and has almost no taste. The taste is bland, so you may want to eat it with the skin to add more depth of flavor. It also becomes dry when overcooked. In addition to inosinic acid, which is a flavor enhancer, it also contains anserine and carnosine, which have antioxidant effects. Chicken thigh meat This meat has white fat and is slightly redder than the meat of the leg. It is rich and juicy with a lot of fat, and when cooked, it has an aroma typical of chicken meat. It is the part of the chicken most favored by the Japanese, and is also used for general yakitori as it does not harden much even when cooked. It is also high in free amino acids, taurine and iron. How to recognize a good chicken Since chicken is a perishable product, freshness is vital. Here are some tips on how to tell the difference. 1.If the meat is not fresh, it will look cloudy and white. 2.If you can't press it, the surface should be shiny and glossy. 3.The pores of the bird skin are raised and the skin itself has fine folds. 4. The meat must not be slimy and if you touch it, the fingers should be dry rather than sticky What to avoid If red juice comes out when you tilt the chicken tray, it is a sign that the meat is not fresh. Dripping can cause the meat to sour. If there are any drips during cooking, wipe them off with kitchen paper. If there is a lot, you can quickly rinse the meat under running water and then wipe it off.

It is pink in color with few white parts. It is low in fat and has almost no taste. The taste is bland, so you may want to eat it with the skin to add more depth of flavor. It also becomes dry when overcooked.
In addition to inosinic acid, which is a flavor enhancer, it also contains anserine and carnosine, which have antioxidant effects.

Chicken thighs

This meat has white fat and is slightly redder than the meat of the leg. It is rich and juicy with a lot of fat, and when cooked, it has an aroma typical of chicken meat.
It is the part of the chicken most favored by the Japanese, and is also used for general yakitori as it does not harden much even when cooked. It is also high in free amino acids, taurine and iron.

How to recognize a good chicken

Since chicken is a perishable product, freshness is vital. Here are some tips on how to tell the difference.

If the meat is not fresh, it will look cloudy and white.
If you can’t press it, the surface should be shiny and glossy.
The pores of the bird skin are raised and the skin itself has fine folds.
The meat must not be slimy and if you touch it, the fingers should be dry rather than sticky

What to avoid

If red juice comes out when you tilt the chicken tray, it is a sign that the meat is not fresh. Dripping can cause the meat to sour. If there are any drips during cooking, wipe them off with kitchen paper. If there is a lot, you can quickly rinse the meat under running water and then wipe it off.