Food · Fermented foods
Uzura-niku (Quail Meat)
うずら 肉 (Uzura-niku)
Also known as: Uzura-niku, Quail meat, Coturnix japonica, 鶉肉
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| Category | Food |
|---|---|
| Japanese labeling name | うずら 肉 |
| Common Japanese notations | うずら 肉, 鶉肉, ウズラ肉 |
| Origin | Japanese quail (Coturnix japonica); modern domestic farming; principal regions Aichi (Toyohashi — major Japanese quail producer), Toyota; primarily for egg production with meat as paired product |
| Typical functions | Premium foodservice — French-influenced cuisine, Yakitori and tempura specialty |
| Regulatory status in Japan | Standard food labeling. Aichi major production region. Not a designated allergen (note: quail egg allergy considered separately). |
Uzura-niku (うずら 肉 / 鶉肉) is Japanese quail meat (Coturnix japonica). Aichi (Toyohashi) is the major production region. Premium foodservice — French-influenced cuisine, yakitori, tempura.
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.
- Whole quail and quail breast frozen retail
What it is
Coturnix japonica Japanese quail.
Typical uses in Japanese products
French-influenced foodservice.
Yakitori specialty.
For OEM: foodservice and processed-food supply.
Regulatory classification in Japan
Standard food labeling. Aichi major production. Not a designated allergen.
Regulatory classification in other markets
| EU | Major established global quail trade. |
|---|---|
| USA | Established US quail market. |
| China | Major Chinese quail production. |
| Korea | Established Korean quail market. |
Example products
Example finished products will be added after verification of Aichi origin.
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Sharing similar functions
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From the same origin
Other ingredients that share an origin classification.
References
- MEXT Standard Tables of Food Composition — うずら 肉
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.