Chicken Breasts vs. Thighs/鶏の胸肉と腿肉

Japanese Food

I made chicken breast kara age the other day. I prefer breasts to thighs because the former is less expensive and less fatty. An interesting fact about chicken meat is that breasts are less expensive than thighs in Japan, while the opposite is true in the United States.

Traditional Japanese cuisine is said a cuisine of subtractive mixing or a cuisine of subtraction because it involves a number of subtractive steps such as the extraction of dashi from dried bonito shavings and kombu, the removal of bitter, harsh, and other unwanted components from ingredients, and parboiling, and this is one of the reasons why chicken thighs are preferred in Japan. Thighs are cooked in ways to reduce their excess fat.
Note: The phrase “cuisine of subtraction”, as used here, has nothing to do with the “Cuisine of Subtraction”, the food philosophy of the sushi restaurant Sushi-Ko in the United States.
注:ここで言う「減算の料理」とは、米国の寿司レストラン「Sushi-Ko」の食に関する考え方「Cuisine of Subtraction」とは関係ありません。

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