Food · Fermented foods

Parent Chicken (Spent-Layer Hen)

親 (鶏肉) (Oya (toriniku))

Also known as: Oya-dori, Parent chicken, Spent-layer hen, Hineri, Adult-bird chicken, 親鶏, 親鳥, ヒネリ

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At a glance

Category	Food
Japanese labeling name	親ささみ / むね皮つき/皮なし / もも皮つき
Common Japanese notations	親, 親鶏, 親鳥, オヤ, ヒネリ, ヒネ
Origin	Spent-layer hen (oya-dori) — egg-laying hen at end of laying productivity (typically 18-24 months old, vs broiler 50-60 days); principal production wherever layer-egg production exists (Ibaraki, Chiba, Aichi, Hyogo); firmer, more flavorful, more umami-rich than broiler due to longer maturation; less tender — requires longer cooking; lower retail price than broiler; regional specialty: Kagoshima oya-dori, Akita Hinai-jidori is parent-line
Typical functions	Premium chicken-stock and ramen-broth — defining ingredient for premium toripai-tonkotsu fusion ramen, Oyakodon premium variant — 'ko' is broiler chick, 'oya' is parent (literally 'parent-and-child rice bowl'), Slow-cooked dishes — yakitori-don and udon-no-tori-niku, Karaage premium variant (firm-textured), Foodservice chain ramen-broth raw material
Regulatory status in Japan	Standard food labeling. Bird-age category labeling (parent vs. broiler) is permitted but not always required. Origin disclosure. Chicken JAS-recommended-disclosure allergen.

Parent chicken (親 / 親鶏) is spent-layer hen — egg-laying hen at end of laying productivity (18-24 months old, vs broiler 50-60 days). **Firmer, more flavorful, umami-rich; lower retail price.** Defining premium ingredient for premium ramen-broth and oyakodon. Niche specialty channel.

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Classification

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Product applications

Functions

Flavoring486

Regulatory tags

Culinary ingredient512

Origin

Animal-derived87

Common OEM product categories

Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.

Fresh oya-dori retail (specialty butcher channel; less common in CVS)
Frozen oya-dori B2B (ramen-broth, foodservice, processed)
Premium ramen-broth specialty B2B

Ingredient profile

Gallus gallus domesticus — spent-layer hen (oya-dori) at end of egg-laying productivity.

OEM applications

Premium chicken-stock and ramen-broth.

Oyakodon premium variant (literal 'parent' meat).

Slow-cooked udon-no-tori-niku.

Karaage premium firm-textured variant.

For OEM: fresh specialty butcher retail, frozen B2B (ramen-broth major), processed-meat raw material.

Regulatory classification in Japan

Standard food labeling.

Bird-age category labeling (parent vs. broiler) permitted but not mandatory.

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

Regulatory classification in other markets

EU	Niche category — typically processed-meat raw material in non-Japan markets.
USA	Niche category — typically processed-meat raw material.
China	Spent-layer is established culinary category.
Korea	Spent-layer is standard for samgyetang (백숙).

Market reference formulations

Example finished products will be added after verification.

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Alternative ingredients

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Quick answers

What is Parent Chicken (Spent-Layer Hen)?: Parent chicken (親 / 親鶏) is spent-layer hen — egg-laying hen at end of laying productivity (18-24 months old, vs broiler 50-60 days). **Firmer, more flavorful, umami-rich; lower retail price.** Defining premium ingredient for premium ramen-broth and oyakodon. Niche specialty channel.
What is the regulatory status of Parent Chicken (Spent-Layer Hen) in Japan?: Standard food labeling. **Bird-age category labeling (parent vs. broiler) is permitted but not always required.** **Origin disclosure.** **Chicken JAS-recommended-disclosure allergen.**
What products typically use Parent Chicken (Spent-Layer Hen)?: Fresh oya-dori retail (specialty butcher channel; less common in CVS) / Frozen oya-dori B2B (ramen-broth, foodservice, processed) / Premium ramen-broth specialty B2B
Where does Parent Chicken (Spent-Layer Hen) come from?: **Spent-layer hen (oya-dori)** — egg-laying hen at end of laying productivity (typically 18-24 months old, vs broiler 50-60 days); principal production wherever layer-egg production exists (Ibaraki, Chiba, Aichi, Hyogo); **firmer, more flavorful, more umami-rich than broiler** due to longer maturation; **less tender — requires longer cooking**; lower retail price than broiler; **regional specialty: Kagoshima oya-dori, Akita Hinai-jidori is parent-line**
What is the INCI / JSCI labeling name for Parent Chicken (Spent-Layer Hen)?: JSCI: 親ささみ / むね皮つき/皮なし / もも皮つき

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MEXT 食品成分DB（検索） ↗

References

文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — 親ささみ / むね / もも

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