Food · Fermented foods
Niwatori-yagen (Chicken Breast Cartilage)
鶏 副品目 なんこつ 胸肉 (Niwatori-yagen)
Also known as: Niwatori-yagen, Chicken breast cartilage, Keel cartilage, やげん, Yagen-nankotsu
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| Category | Food |
|---|---|
| Japanese labeling name | 鶏 副品目 なんこつ 胸肉 |
| Common Japanese notations | やげん, ヤゲン, 鶏軟骨 胸肉 |
| Origin | Chicken breast cartilage (keel bone area) |
| Typical functions | Yakitori 'yagen' — distinctive crunchy texture |
| Regulatory status in Japan | Standard food labeling. Not a designated allergen. |
Niwatori-yagen (やげん) is chicken breast cartilage with distinctive crunchy texture — yakitori specialty.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Frozen chicken yagen-nankotsu retail
What it is
Chicken breast cartilage.
Typical uses in Japanese products
Yakitori yagen.
For OEM: foodservice supply.
Regulatory classification in Japan
Standard food labeling. Not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty positioning. |
|---|---|
| USA | Niche specialty positioning. |
| China | Established trade. |
| Korea | Niche specialty positioning. |
Example products
Example finished products will be added after verification.
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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 — 鶏 副品目 なんこつ 胸肉
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.