Food · Fermented foods
Broiler Chicken Sasami (Tender / Tenderloin)
若どり ささみ (Wakadori sasami)
Also known as: Wakadori sasami, Sasami, Chicken tenderloin, Chicken tender, Broiler tenderloin, 鶏ささみ, ササミ
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| Category | Food |
|---|---|
| Japanese labeling name | 若どり 主材料 ささみ 生 / ゆで / 焼き |
| Common Japanese notations | ささみ, 鶏ささみ, ササミ, 笹身 |
| Origin | Broiler chicken (Gallus gallus domesticus, modern Cobb / Ross commercial broilers) **sasami (tenderloin)** — the small inner-pectoral muscle along the breastbone; principal production Kagoshima, Miyazaki, Iwate, Aomori; **per-bird yield is small (~50-70g per bird × 2 fillets) → premium positioning**; **highest lean-protein % among commodity chicken cuts** (~23-24g protein/100g, ~1g fat/100g) — defining diet/sports-nutrition cut |
| Typical functions | Salada-chicken (sarada-chikin) RTE category — ICONIC convenience-store volume product (Seven-Eleven, FamilyMart, Lawson), Diet/fitness/sports-nutrition lean-protein staple, Sashimi-grade tori-sashi (specific producers/processors), Tempura, fry, salada-chikin OEM, Toripai-zōsui (rice porridge) and clear-soup ingredient |
| Regulatory status in Japan | Standard food labeling. **Origin disclosure (domestic vs imported).** **Chicken JAS-recommended-disclosure allergen.** Salada-chicken category requires HACCP and processed-food handling. RTE products subject to 22°C-or-below cold-chain. |
Broiler chicken sasami (若どり ささみ) is the chicken tenderloin — small inner-pectoral muscle. **Highest lean-protein cut** (~23-24g protein, ~1g fat per 100g). Defining ingredient for **salada-chicken** convenience-store category — one of Japan's most successful B2B-OEM RTE products. Kagoshima, Miyazaki principal production.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh sasami retail
- Salada-chicken (sarada-chikin) RTE retail and CVS — ICONIC category
- Frozen sasami B2B (foodservice and salada-chicken OEM)
- Smoked sasami specialty
Ingredient profile
Gallus gallus domesticus — broiler chicken inner-pectoral tenderloin (sasami).
OEM applications
**Salada-chicken (sarada-chikin) RTE — ICONIC CVS volume B2B-OEM category.**
Diet/fitness/sports-nutrition lean-protein staple.
Sashimi-grade tori-sashi (specific processors).
Tempura, fry, sasami-katsu.
Tori-zōsui rice porridge.
For OEM: **salada-chicken RTE OEM** (top-tier opportunity), CVS supply, fresh retail, frozen B2B.
Regulatory classification in Japan
Standard food labeling. **Origin disclosure.**
**Chicken JAS-recommended-disclosure allergen.**
Salada-chicken HACCP and 22°C-or-below cold-chain.
Regulatory classification in other markets
| EU | Salmonella and Campylobacter monitoring. **Japanese tori-sashi raw-chicken sashimi is generally not exportable due to Salmonella regulation.** |
|---|---|
| USA | USDA inspection. **Raw chicken sashimi prohibited under USDA standards.** |
| China | Standard meat-import inspection. |
| Korea | Standard meat-import inspection. |
Market reference formulations
Example finished products will be added after verification.
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Quick answers
- What is Broiler Chicken Sasami (Tender / Tenderloin)?
- Broiler chicken sasami (若どり ささみ) is the chicken tenderloin — small inner-pectoral muscle. **Highest lean-protein cut** (~23-24g protein, ~1g fat per 100g). Defining ingredient for **salada-chicken** convenience-store category — one of Japan's most successful B2B-OEM RTE products. Kagoshima, Miyazaki principal production.
- What is the regulatory status of Broiler Chicken Sasami (Tender / Tenderloin) in Japan?
- Standard food labeling. **Origin disclosure (domestic vs imported).** **Chicken JAS-recommended-disclosure allergen.** Salada-chicken category requires HACCP and processed-food handling. RTE products subject to 22°C-or-below cold-chain.
- What products typically use Broiler Chicken Sasami (Tender / Tenderloin)?
- Fresh sasami retail / Salada-chicken (sarada-chikin) RTE retail and CVS — ICONIC category / Frozen sasami B2B (foodservice and salada-chicken OEM) / Smoked sasami specialty
- Where does Broiler Chicken Sasami (Tender / Tenderloin) come from?
- Broiler chicken (Gallus gallus domesticus, modern Cobb / Ross commercial broilers) **sasami (tenderloin)** — the small inner-pectoral muscle along the breastbone; principal production Kagoshima, Miyazaki, Iwate, Aomori; **per-bird yield is small (~50-70g per bird × 2 fillets) → premium positioning**; **highest lean-protein % among commodity chicken cuts** (~23-24g protein/100g, ~1g fat/100g) — defining diet/sports-nutrition cut
- What is the INCI / JSCI labeling name for Broiler Chicken Sasami (Tender / Tenderloin)?
- JSCI: 若どり 主材料 ささみ 生 / ゆで / 焼き
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — 若どり ささみ 生 / ゆで / 焼き
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.