Toriniku

Toriniku, written in kanji as 鶏肉 or 鳥肉, denotes the meat of domestic chickens. It is a common protein source in Japan and around the world, available in bone-in or boneless forms and across a range of cuts. White meat comes from the breast and wings, while dark meat comes from the thighs and drumsticks; skin may be included for flavor or removed for leaner preparations.

In Japanese cuisine, toriniku is central to many dishes, including yakitori (grilled skewered chicken), karaage (deep-fried chicken), and teriyaki preparations. It is also used in soups, hot pots, and a variety of stews and stir-fries, reflecting its versatility in both traditional and modern cooking.

Nutrition and preparation vary by cut and method. Lean options such as skinless chicken breast are relatively high in protein and low in fat, providing about 165 calories and around 31 grams of protein per 100 grams when cooked. Darker cuts contain more fat. Toriniku can be grilled, sautéed, fried, baked, stewed, or boiled, and is commonly seasoned, marinated, or breaded depending on the recipe.

Safety and storage are important for poultry. Refrigerate raw toriniku at 0–4°C and use within 1–2 days, or freeze for longer storage. Thaw in the refrigerator and cook to an internal temperature of at least 74°C (165°F) to ensure safety. Practice proper hygiene to avoid cross-contamination.

Global context: chicken meat is the most widely produced and consumed poultry worldwide, with major producers including the United States, China, Brazil, and the European Union. Toriniku remains a staple in many culinary traditions due to its affordability and adaptability.