Our secret to raising delicious poultry is “Perfection”.

Sadamitsu Shokuryo Kogyo continues to foster perfection in “breed”, “quality”, and “production”, so that we can provide the most delicious poultry to all of our customers. Please allow us to explain how we achieve our flavor and quality.

  • Our Selective Breeds
  • Our Impeccable Quality
  • Impeccable Production

Our Selective Breeds

Brand name chickens and Jidori are raised with care in an all-natural environment

Starting with “Awaodori”, a Jidori chicken native to local Tokushima, Sadamitsu Shokuryo Kogyo raises brand name chickens/Jidori called “Jiyoakadori” and “Jiyodori”. Anyone who tastes our product agrees that all of our birds have good flavor and high quality meat. For more information on the chickens we raise, please take a look at the “secrets to our flavor” page.

For more details, please see the “Secrets to Our Flavor”.

Our Impeccable Quality

Our Impeccable Quality

An important part of quality is being able to give customers peace of mind.

“Safety and reliability” are big factors that people look for when it comes to food. We want to assure our customers that the utmost attention is given to all details regarding product quality.
We are proud to be able to provide all consumers with peace of mind through indispensable quality control of our processing and chilling methods.

<Our Impeccable Quality Control>

<Our Impeccable Quality Control>

Sadamitsu Shokuryo Kogyo is a company skilled in quality control with certification in FSSC22000 and in Tokushima HACCP (certification of sanitary control).
FSSC22000 is a global standard of quality control with incredibly high standards putting any corporation on a level to do business with prominent global companies.
Tokushima HACCP is evaluated by HACCP system, which is well-known internationally as one of the methods of sanitaion management, and is regulated by the regulation promoting safety of Tokushima foods.
Company in Tokushima will be able to be certificated Tokushima HACCP, not only because they have attitude towards sanitation management, but must reah at the amount of the standard of this regulation.
We are certified in this standard and with that, can ensure our customers’ peace of mind.

Impeccable Production

Impeccable Production

Six important points of Sadamitsu production

  1. 1Breeding Environment

    We keep the chickens in a rich natural environment within the mountains of Shikoku.

  2. 2About “Feed Safety”

  3. 3Domestic Feed Use

    The rice feed comes from local farmers that we have a joint cooperation with.

  4. 4About Special “Jiyoso” Feed

We raise our chickens with particular attention to their nutrition. Along with a mixture of natural raw materials, feed containing “Jiyoso” as a base, we also give Awaodori, Jiyoakadori, and Jiyodori chickens olive powder which intensifies their flavor.
The key to raising delicious poultry /Jidori is to use the best feed for eliminating the pungency of the meat and that brings out a lustrous and resilient final product.>Jiyoudori-Kyoukai

<Jiyoso Combination Feed>
Feed containing Jiyoso is a natural feed made up of purified wood vinegar, zeolite, Japanese mugwort, and seaweed.
This feed causes alkalization in the flesh making for a healthier constitution. It also diminishes the characteristic
odor of chicken meat and gives the product a smooth, mild body.

Our Impeccable Processing

5Our Impeccable Processing

The birds are processed after being put to sleep with a carbon dioxide gas anesthesia. This cuts down on stress felt by the chicken compared to other processing methods and ensures a softer meat texture. As the chickens do not struggle during processing, there is less damage to the meat.

6Our Impeccable Chilling Method

One reason responsible for our delicious poultry is our chilling method. After processing we use a cold water chiller and air refrigeration (an air chiller) to reduce any sogginess. This is how we seal the flavor into the meat.

The Air Chiller and Outstanding Freshness

Sadamitsu Shokuryo provides a fresher product by greatly reducing the use of water during processing and being the first in Japan to implement the use of an air chiller (air cooling method).
【Normally, chicken butcher factories in Japan introduce general practice of water-cooling(processed chicken is chilled for about an hour within a tank of ice water).
Otherwise】, we adopt the use of an air chiller in addition to general practice of water-cooling so that we can shorten the cooling time to 15 minutes comparing with the general practice.
That is why our meat is less watery and maintains a higher level of freshness.

A Curing Facility for a Juicy Product

Our patented Sadamitsu original curing facility implements techniques used in 【chicken butcher that have extensive knowledge in meat processing, which has been passed down for over decades.】
By curing the whole chicken in a low heat setting, the chicken stays juicy and the meat becomes tenderer along with an increase in flavor.
(Obtained “Broiler and Processing Method” patent number 3742023.)

Consideration for Animal Welfare

At Sadamitsu Shokuryo, we care about animal welfare and use the carbon dioxide stunning and killing method. Exsanguination takes place while the birds are unconscious, feeling much less pain and stress compared to the general method of electrocution and slaughter. This method also prevents the loss of glycogen within the chicken’s muscle.

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