麹発酵調味料に一晩漬け込み、じっくり時間をかけながら
低温調理で中まで熱を通した国産鶏むね肉。
ほぼ丸一日をかけて仕込んだ冷製蒸し鶏のやわらかさ・しっとりさに、
驚きの声をたくさんいただいています。
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【Steamed Chicken with KOJI】
This Japanese chicken breast is marinated overnight
in a koji-fermented seasoning and then slowly cooked
at a low temperature to ensure the heat penetrates all the way through.
We’ve received countless compliments on the tenderness and juiciness
of this cold steamed chicken, which takes nearly a full day to prepare.