Japanese Chicken Neck Meat (Yumemidori) comes from the Yumemidori Japanese chicken line in Nagasaki, Kyushu. The birds are raised on a special feed that includes olive pomace, coconut powder, vitamin E and plant-based ingredients, helping them grow in a healthy way and producing chicken that is softer, tastier and cleaner in flavour, with very little typical chicken smell. Chicken neck meat is a less common but more flavourful cut, with a savoury bite and a pleasantly chewy texture, making it ideal for grilling, stir-frying, skewers, Korean BBQ or rich, quick-cook dishes; each pack is about 200g, which is convenient for a fast home meal.

Recommended recipe: Garlic black pepper chicken neck skewers (serves 1–2)

Ingredients:

• 1 pack Japanese Chicken Neck Meat (Yumemidori), about 200g

• 2 cloves garlic, minced

• 1 teaspoon soy sauce

• A little black pepper

• 1 teaspoon honey

• 1 teaspoon cooking oil

• A little sesame seeds (optional)

Method:

1. Thaw the chicken neck meat and pat it dry with paper towels, then marinate with garlic, soy sauce, black pepper, honey and cooking oil for about 15 minutes.

2. If using skewers, thread the chicken neck pieces onto bamboo skewers; if not, cook them directly in a pan or oven.

3. Heat a pan with a little oil over medium heat and cook the chicken neck meat, turning regularly.

4. Cook until golden on the outside and fully cooked through.

5. Finish with a sprinkle of sesame seeds and serve with beer, rice or lettuce wraps.