Food · Fermented foods

Broiler Chicken Momo (Thigh)

若どりもも (Wakadori momo)

Also known as: Wakadori momo, Chicken thigh, Broiler thigh, 鶏もも肉, 鶏腿肉

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At a glance

Category	Food
Japanese labeling name	若どり主材料もも皮つき / 皮なし — 生 / ゆで / 焼き
Common Japanese notations	もも, 鶏もも肉, 鶏腿肉
Origin	Broiler chicken (Gallus gallus domesticus) thigh cut (momo); principal production Kagoshima, Miyazaki, Iwate, Aomori; darker, more flavorful, higher fat than mune (breast); defining cut for karaage, oyakodon, teriyaki-chicken — most flavor-rich household chicken applications; Japanese palate strongly favors momo over mune (opposite of US/EU preference)
Typical functions	Karaage — defining Japanese fried-chicken (often >70% momo-based), Oyakodon (chicken-and-egg rice bowl) signature ingredient, Teriyaki-chicken — defining preparation, Yakitori (skewer-grilled): momo-yakitori is the top-volume yakitori cut, Chicken-curry, chicken-stew, chicken-rice katei-ryori, Foodservice chain raw material (gyūdon shops, fast-food chicken)
Regulatory status in Japan	Standard food labeling. Origin disclosure. Chicken JAS-recommended-disclosure allergen. Skin-on / skinless distinction must be labeled.

Broiler chicken momo (若どりもも肉) is the chicken thigh — Japan's most flavor-rich chicken cut. **Defining ingredient for karaage, oyakodon, teriyaki-chicken, yakitori.** Japanese palate strongly favors momo over mune (opposite of US/EU). Kagoshima, Miyazaki principal production.

Classification

Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.

Product applications

Functions

Flavoring

Regulatory tags

Culinary ingredient

Origin

Animal-derived

Used in (typical product categories)

Finished-product categories that commonly include this ingredient in Japanese-market formulations.

Fresh momo-niku retail (skin-on volume; skinless secondary)
Frozen momo B2B (foodservice and processed-meat OEM major)
Karaage prepared/breaded retail
Yakitori skewer retail and B2B

What it is

Gallus gallus domesticus — broiler chicken thigh (momo), skin-on or skinless.

Typical uses in Japanese products

**Karaage defining Japanese fried-chicken (>70% momo-based).**

Oyakodon chicken-and-egg rice bowl.

Teriyaki-chicken defining preparation.

Momo-yakitori top-volume yakitori cut.

Curry, stew, chicken-rice katei-ryori.

For OEM: fresh retail, frozen B2B, karaage prepared retail, yakitori skewer.

Regulatory classification in Japan

Standard food labeling.

**Chicken JAS-recommended-disclosure allergen.**

Skin-on / skinless distinction labeling.

Regulatory classification in other markets

EU	Salmonella and Campylobacter monitoring.
USA	US chicken-thigh consumption growing — Japanese karaage and yakitori OEM growing export market.
China	Standard meat-import inspection.
Korea	Strong domestic chicken-thigh market (Korean fried chicken parallel).

Example products

Example finished products will be added after verification.

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Related ingredients

Used in similar product applications

Other ingredients commonly used in the same finished-product families.

Sharing similar functions

Ingredients that overlap on functional benefit tags.

From the same origin

Other ingredients that share an origin classification.

References

MEXT Standard Tables of Food Composition — 若どりもも皮つき / 皮なし

Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.