Kitagawa Chicken Farm’s “Plincesse Eggs,” a regular winner of the Minister of Agriculture, Forestry and Fisheries Award, the highest award at the Chiba Prefecture Chicken Egg Quality Improvement and Promotion Fair, are also used at the famous sukiyaki restaurant Imahan in Asakusa, and are known as eggs that have the approval of food professionals. What is the secret of the chicken raising business of Mr. Takaki Kitagawa, the third generation of the family, who has persisted in his belief of “being a craftsman for craftsmen”?

Be a craftsman for craftsmen

Less than an hour away from central Tokyo via the Tokyo Bay Aqualine. On a hilltop in Sodegaura City, adjacent to Kisarazu City, is Kitagawa Chicken Farm, which produces eggs that are in constant demand from three-star restaurants in Tokyo and confectionary stores in various regions.

Kitagawa Chicken Farm was started by Takamoto Kitagawa’s grandfather in Yokohama in 1955 with 500 chickens, and moved to its current location in 1967, where it currently raises about 35,000 chickens. This is not a large number for a poultry farmer, but the strength of Kitagawa Chicken Farm is its ability to take advantage of its small scale to improve egg quality and actively expand sales channels to professional restaurants.

Plincesse Eggs,” which emphasize the strength of the egg white

Kitagawa Chicken Farm’s main breed of chicken is called Sonia. Some retailers have asked us to switch to a white egg breed because these reddish eggshells don’t stand out on the sales floor,” says Kitagawa, “but we have no intention of changing at all. This is because the strong elasticity of the egg white of Sonia’s eggs is very attractive.

In addition, Kitagawa Chicken Farm brands eggs laid by young hens, which have more elastic and firm egg whites, as “Plinth Eggs. Young hens lay more plump eggs, but as they get older, their eggs become runny. That is why we select eggs from young hens. The plump eggs do not fall apart when cracked and dropped onto a plate, but rather maintain their firm shape and glide across the plate.

When we think of eggs, we tend to focus on the color of the yolk, but why are we so particular about the strength of the egg white? This is the result of responding to the demands of professional restaurants and confectionery stores that are our customers. For example, when baking cakes, strong egg whites hold more air when meringue is made, making a clear difference in the puffiness of the sponge. A sushi restaurant wanted to produce a crispy sponge cake egg, so they decided to introduce the Plinth Egg.

Of course, Kitagawa Chicken Farm is striving to improve the flavor of egg yolks with its own feed formulated by a feed designer, but Mr. Kitagawa also makes no compromises in the quality of egg whites, which are demanded by food professionals. Behind this attitude is an experience he had when his business was in crisis.

Realization from a business crisis

Around 2000, when Mr. Kitagawa took over the family business, Kitagawa Chicken Farm lost a large client due to price competition. With the business in a slump, Mr. Kitagawa desperately tried to make inroads into the market. He repeatedly visited stores that seemed to treat eggs as foodstuffs, only to be turned away at the door, but he recalls his feelings at the time, “I didn’t want to just sell at a discount. The price of eggs is all set by the market price,” he said. But for us, we want to sell our eggs at a fair price that reflects the hard work we put in every day on the farm.

As he continued his business without giving up, a confectionery store finally decided to use Mr. Kitagawa’s eggs. The pastry chef at the store complimented me on the strong egg white and the fluffy, delicious sponge it produces. At that time, I realized the importance of egg whites. Since then, Mr. Kitagawa has deeply engraved “Be a craftsman for craftsmen” as his farming philosophy.

Healthier Chickens in the Aozora Chicken Coop

Kitagawa Chicken Farm’s chickens are raised on corn, soybeans, and rice-based feed and fed mineral-rich groundwater. There is one method of raising chickens that has been followed since the first generation in order to make them stronger and healthier. This is the “Aozora Chicken Coop.

Mr. Kitagawa explains that in a typical poultry farm, chickens are raised in an environment without light and air, as they are less subject to external stress and require relatively less feed. On the other hand, “This Aozora chicken coop is located outdoors, so it is a stressful environment for the chickens. We believe that this, on the contrary, will help raise strong and healthy chickens,” he says.

Separating chicken houses according to the number of growing days

The most distinctive feature of the breeding method is that the chicken coops are separated according to the number of days the chickens are kept alive. Generally, a farm of Kitagawa Chicken Farm’s size can be kept in a single coop, but Mr. Kitagawa dared to set up 12 coops.

It is relatively well known to consumers that egg quality is affected by freshness, but in fact, the degree of growth of the hens also has a significant impact on egg quality. The question is how to keep young hens’ eggs taut and elastic, rather than old hens’ watery eggs, so that they are always ready for shipment. The answer to this question was the multi-house method of raising chickens.

The answer to this question was the multi-house method of raising chickens. However, for example, a cake shop may prefer eggs laid by the youngest hens, and we are able to quickly and consistently deliver eggs that meet the needs of such a client. This is the reason why we have gained such a high level of trust from our customers.

We want to make this an industry where the next generation can dream.

Mr. Kitagawa is enthusiastic about his future plans to produce puddings and other products. I think it will be even more difficult to run a business just by shipping to the market,” he says. I want to make it an industry where we have the right to determine prices, and where the next generation will want to do the same. Kitagawa Chicken Farm, which has successfully recovered from the crisis of a quarter of a century ago, continues to take on challenges for the future.

The post Be a craftsman for craftsmen: Takamoto Kitagawa, the third generation of “Kitagawa Chicken Farm,” produces eggs / Sodegaura City, Chiba Prefecture first appeared on NIHONMONO.

Ito City, Fukuoka Prefecture, is a popular tourist destination that offers the best of both the sea and the mountains. At the foot of Mount Raizan, blessed with beautiful water and air, Itagaki Farm raises chickens and produces the brand-name eggs “Tetsuya and Noriko’s Eggs,” which are sold at department stores and high-end supermarkets.

We want to produce the best eggs in Japan! Developing a brand-name egg

About 30-40 minutes by car or train from the center of Fukuoka City. Itoshima City in Fukuoka Prefecture attracts many visitors daily seeking its abundant nature and delicious local products. Fresh vegetables and fruits, seafood such as sea bream—Japan’s top catch—and oysters from thriving aquaculture, as well as locally raised cattle, pigs, and chickens are famous. “Itoshima-produced” local products are beloved by many chefs at popular restaurants throughout Fukuoka City. “Itagaki Farm” is located at the foot of Mount Raizan, a bit inland from the city center of Itoshima City. It is a place blessed with beautiful water and air.

It was here over 60 years ago that the grandmother of chicken farmer Tetsuya Itagaki began raising chickens. His father, Tetsuya, expanded the business and laid the foundation for the current operation. “My father wanted to increase the number of chickens and produce high-quality eggs to grow the company, but no matter how much effort we put into making delicious eggs, they were bought by wholesalers at low prices. That’s when he decided to create the best eggs in Japan, even if they were a bit more expensive, so that people would say, ‘These eggs are great!’ He developed a unique feed by adding oak and beech tree sap (wood vinegar), binchotan charcoal, seaweed, and lactic acid bacteria to the regular feed, and the result is ‘Tetsuya and Noriko’s Eggs.’ By the way, ‘Tetsuya and Noriko’ are the names of his parents. The name reflects Tetsuya’s desire for customers to know the producers behind the eggs. To deliver these brand-name eggs directly to customers, Tetsu joined the family business as a sales representative.

He went door-to-door and traveled all over the country. Gradually, word of mouth spread, and the eggs gained popularity.

“I want to share the eggs my father perfected!” With this goal in mind, Mr. Itagaki visited every produce store, patisserie, and restaurant he could find, spending his days cold-calling potential customers. The freshness and rich flavor of the eggs, delivered directly from the farm, caught the attention of professionals, and gradually, his client list grew. ”I spent about five years focused solely on sales. Fortunately, some chefs who had used the eggs at their training establishments expressed a desire to continue using them even after I started my own business, and others introduced me to new clients. Through these connections, I gradually reached a point where I no longer had to actively pursue new business, and I myself became involved in chicken farming.” As a result of his efforts to create high-quality products and communicate their value, the eggs from ‘Itagaki Farm’ gained popularity. Now, many people even travel from far away to buy eggs directly from the farm.

We have reduced the number of chickens and are working to create a farm that is kind to both people and chickens.

It has been 10 years since Mr. Itagaki began working in poultry farming. One issue he has been gradually addressing is the decline in the number of chickens. During his father, Mr. Shinya Itagaki’s time, there were approximately 60,000 chickens, but now there are about 45,000. While external factors such as rising feed costs have contributed to this decline, Mr. Itagaki’s philosophy of not prioritizing mass production for the sake of sales also plays a role. “The business model of mass-producing chickens and having the surplus taken by suppliers ultimately leads to continuous losses. More importantly, neglecting the chickens’ care results in a decline in egg quality, which is the worst outcome. As a chicken farmer, my top priority is to raise chickens in the best possible environment.” Mr. Itagaki is most concerned that expanding his customer base will increase tasks such as orders, deliveries, and management, leaving less time for chicken care.

What Mr. Itagaki values most is creating the right environment for his chickens. He removes chicken manure regularly, processes it into compost at a treatment facility, and delivers it to farmers. He does not leave feed in boxes but instead feeds each chicken three times a day, adjusting the amount based on their individual health. He also ensures proper ventilation by adjusting it according to the weather to prevent odors from building up in the chicken coop, all out of love for his chickens. “It is said that the color and taste of eggs are determined by the feed the chickens eat, but I believe the environment is equally important. If the chickens are in a stress-free environment, their egg-laying rate increases, and they produce eggs with a rich flavor, strong shells, and a smooth, clean surface over a long period. On the other hand, a poor environment makes chickens more prone to illness, resulting in eggs with a bland taste, thin shells, and a rough surface.” The health of chickens is said to be indicated by their combs, and when they are unhealthy, the combs become small and droop sideways. However, the combs of the chickens at ‘Itagaki Farm’ are large and stand tall and straight. This is a testament to Mr. Itagaki’s dedication and care in raising the chickens with love and attention to detail.

Additionally, “Itagaki Farm” is committed to harvesting by hand. While some chicken farms use rollers for harvesting and mechanical packing, Mr. Itagaki believes, “Eggs are living things just like chickens. We don’t want to cause them unnecessary stress by moving them around unnecessarily.” Naturally, since this is work involving living creatures, there are no days off at the chicken farm, and caring for the chickens and shipping them out are done every day. Approximately 40,000 eggs are collected daily, and currently, all of them are shipped out without any surplus, earning the farm consistent trust from its clients.

The eggs laid by chickens fed a feed developed through trial and error are rich in minerals and vitamins. When you crack open the firm shell, you’ll find a plump, white egg white topped with a deep-colored, tall yolk, immediately conveying the egg’s freshness. “We purchase chickens that can lay eggs at around four months old and raise them, but we start encouraging them to lay eggs around six months old. Eggs laid during this period are of the highest quality. In other words, only the eggs laid during the best period of a chicken’s life become ‘Tetsuya and Noriko’s Eggs.’” When you taste them, you can feel a subtle saltiness and a rich, deep flavor, clearly different from ordinary eggs. ”I recommend eating them over rice. Personally, I like to drizzle them with sweet soy sauce from Kyushu. Even plain eggs taste delicious with dashi soy sauce.” To truly savor the natural flavor of eggs, try them with soy sauce that doesn’t contain umami-enhancing ingredients.

Chickens reward you for the effort you put into them.

Having been involved in chicken farming for 15 years, Mr. Itagaki has never taken a full day off work. “Eggs can be produced steadily without the fluctuations of crops like vegetables, but since they are living creatures, they require daily care.” That said, after reducing the number of chickens over a 10-year period, he has finally been able to take a half-day off once a week recently. When he has free time, he goes out on his motorcycle or bicycle to relax in nature. “This is a mentally and physically demanding job, so I think 60 is probably the limit for me. But until then, I want to continue working closely with the chickens and producing high-quality eggs. I want to take responsibility for what I do, and if I take proper care of them, the chickens will repay me. If I ever feel that my actions are causing them trouble, I will retire gracefully and hope that a younger generation will step up to take over. And I hope to have time to travel by motorcycle or bicycle as a hobby.”

With the memory of the “delicious!” he felt when he first tasted the eggs his father developed, Mr. Itagaki spends his days caring for the chickens and producing delicious eggs. Eating an egg that contains the producer’s thoughts makes it taste even more delicious and evokes a sense of gratitude.

The post Caring for chickens and producing high-quality eggs with great care and attention: Itagaki Farm, Itoshima City, Fukuoka Prefecture first appeared on NIHONMONO.

Itoshima City in Fukuoka Prefecture is a popular tourist destination boasting the appeal of both sea and mountains. At the foot of Mount Raizan, blessed with beautiful water and air, Itagaki Farm raises chickens and produces the brand-name eggs “Tetsuya and Noriko’s Eggs,” sold in department stores and high-end supermarkets.

Developing Brand Eggs with the Goal: To Create Japan’s Best Eggs!

About 30-40 minutes by car or train from central Fukuoka City. Itoshima City in Fukuoka Prefecture attracts many visitors daily seeking its rich nature and delicious local produce. Famous for fresh vegetables and fruits, seafood like sea bream (Japan’s top catch) and oysters (a thriving aquaculture), and locally raised beef, pork, and chicken, “Itoshima-produced” goods are beloved by many chefs at popular restaurants in Fukuoka City.Itagaki Farm is located at the foot of Mount Raizan, slightly inland from the city center within Itoshima. It’s a place blessed with beautiful water and air.

Over 60 years ago, the grandmother of poultry farmer Tetsu Itagaki began raising chickens here. Later, his father, Tetsuya, expanded the business and laid the foundation for what it is today. “My father aimed to increase the flock size, produce excellent eggs, and grow the company. But no matter how meticulously he focused on making delicious eggs, distributors would buy them at low prices.That’s when he decided to create Japan’s finest eggs—ones that, even if priced a bit higher, would make people say, ‘These eggs are great!’ He achieved this by feeding the chickens a unique blend of regular feed plus oak and beech tree sap (wood vinegar), binchotan charcoal, seaweed, and lactic acid bacteria. The result is .”Incidentally, “Tetsuya and Noriko” are his parents’ names. It embodies Tetsuya’s wish for customers to know the producers behind the eggs. To deliver these brand eggs directly to customers, Tetsuya joined the family business as the sales representative.

He ran around doing cold calls. Gradually, word of mouth spread their popularity.

“I wanted to spread the word about the eggs my father perfected!” Itagaki-san visited every produce store, patisserie, and restaurant he could find, devoting himself entirely to cold calling. The exceptional freshness and rich flavor of these eggs, delivered directly from the farm, caught the attention of professionals, and gradually, his client base grew. “I spent about five years focused solely on sales.Thankfully, some chefs said, ‘I want to keep using the eggs I used at my training place even after you go independent,’ and others introduced me to new clients. Connections spread from person to person. Little by little, I reached a point where I didn’t have to push so hard with sales myself, and I became involved in the actual chicken farming.” The result of making a great product and working hard to spread the word: Itagaki Farm’s eggs became popular. Now, it’s not uncommon for people to come from far away specifically to buy eggs directly at the farm.

Reducing flock size to create a poultry farm kinder to both people and chickens

It’s been ten years since Mr. Itagaki became involved in poultry farming. One gradual change he’s implemented is reducing the flock size. The approximately 60,000 chickens kept during his father, Kinya’s, time have now been reduced to about 45,000. While external factors like rising feed costs play a role, Mr. Itagaki’s philosophy is central: he doesn’t endorse the mindset of “mass-producing because it sells.” “In a business model where you mass-produce and have distributors take the surplus, you end up with persistent losses.Above all, it means we can’t give the chickens the care they need, and the quality of the eggs suffers. That’s the worst outcome. I’m a ‘chicken farmer,’ so raising chickens in a good environment is my top priority.” Mr. Itagaki’s greatest concern is that increasing the number of clients would mean more work handling orders, deliveries, and management, leaving less time for the actual rearing.

For Mr. Itagaki, who puts the chickens first, creating the right coop environment is paramount. He diligently removes chicken manure, turning it into compost at a processing facility for delivery to farmers. He doesn’t leave feed sitting in bins; instead, he feeds each bird the appropriate amount three times a day, carefully monitoring their condition. He also ventilates the coop frequently according to the weather, because high humidity causes odors to linger inside – all expressions of his love for his chickens.”It’s said that eggs’ shell color, yolk color, and taste depend on what feed the chickens eat, but I believe the environment is equally important. If the environment is stress-free for the chickens, their laying rate increases, and they produce rich-tasting eggs with strong shells and smooth, beautiful surfaces for a long time. Conversely, a poor environment makes chickens more prone to illness, resulting in eggs with bland taste, thin shells, and rough surfaces.”The comb is often called the barometer of a chicken’s health. An unhealthy comb may be small and droop sideways, but the chickens at Itagaki Farm have large combs standing tall and perky. This is proof that Mr. Itagaki raises his chickens with care and affection, sparing no effort.

Furthermore, Itagaki Farm insists on harvesting by hand.While some farms use rollers for harvesting and machines for packing, Mr. Itagaki believes, “Eggs are living things, just like chickens. I don’t want to stress them by moving them unnecessarily.” Naturally, working with living creatures means the farm never rests; chicken care and shipping happen daily. They collect about 40,000 eggs per day, and currently, every single one is shipped without surplus, earning consistent trust from their customers.

The eggs laid by chickens fed a feed perfected through trial and error are rich in minerals and vitamins. Cracking open the firm, hard shell reveals a plump, rounded white topped by a deep-colored, tall yolk – instantly conveying their freshness.”We purchase chickens around four months old, when they can lay eggs, and raise them. But we only start having them lay eggs around six months of age. Eggs from chickens at that stage are the highest quality. In other words, only the eggs laid during the peak period of a hen’s life become ‘Tetsuya and Noriko’s Eggs’.” When you actually taste them, you notice a subtle saltiness and a rich, deep flavor, clearly different from ordinary eggs.”I recommend eating them over rice. Personally, I like to drizzle them with Kyushu’s sweet sashimi soy sauce. Dashi soy sauce can make even bland eggs taste delicious.” To truly savor the egg’s inherent flavor, try it with a soy sauce free of added umami components.

Chickens reward the effort put into them

After 15 years in poultry farming, Mr. Itagaki has never taken a full day off. “Eggs can be produced steadily, unlike vegetables with their good and bad harvests, but they are living creatures, so daily care is essential.” That said, after reducing his flock size over 10 years, he’s recently managed to get about half a day off once a week. When he has free time, he goes out on his motorcycle or bicycle, finding solace in nature.”It’s mentally and physically demanding work, so I think around 60 is probably the limit for continuing in poultry farming. But until then, I want to fully engage with the chickens and keep producing good eggs.I want to take responsibility for what I do, and if you care for them properly, the chickens reward your efforts. If I ever feel my actions are causing them trouble, I’ll retire cleanly. If there’s a younger generation willing to step up then, I’d like them to take over. And I hope to have time for my hobbies – traveling by motorcycle and bicycle.”

Mr. Itagaki, who stays close to his chickens every day, producing delicious eggs, carries the excitement he felt when he first tasted the eggs his father developed – that “Delicious!” moment. Eating an egg while feeling the producer’s dedication poured into each one makes it taste even better and fills you with gratitude.

The post Itagaki Farm: Raising Chickens with Care and Dedication to Produce Premium Brand Eggs / Itoshima City, Fukuoka Prefecture first appeared on NIHONMONO.

No use of “antibiotics”. Egg making following the example of Europe.

“I didn’t know that there are organic eggs.” Nakata seemed to be surprised. Shigenori Mukaiyama of “Kurofuji Farm” said, “No wonder. There are very few farms that raise poultry by organic farming to get organic eggs.”

Indeed, to get organic eggs, the chickens have to be raised organic. They must be raised in a near-natural environment without any use of antibiotics which are often used to fatten the chickens for meat. It is a lot of hard work.

Kurofuji Farm started organic poultry raising in 2002 according to the World Standard (IFOAM). ”Why did you start organic poultry raising?” ”I’ve looked around many countries, and especially in Europe, organic is already a standard. In Japan, a lot of chemicals are used to make good looking, good tasting products. But the real professional should be able to do it naturally,” so answered Mukaiyama to Nakata’s question.

Use of “chicken droppings” is also a part of environmental cycle. “Natural farming” to think environment as a “whole”.

“In order to do that, not only the feedstuff but the environment is vital. There is the forest, and the water is provided from it. It’s not only the matter of chickens. We use the chicken droppings as manure and for other things, and that kind of circulation is necessary for natural farming.”

As Mukaiyama said, organic farming is not possible without considering the natural environment as a whole. The droppings of the livestock that ate safe feedstuff will become manure, and the manure enriches the soil to produce healthy feed, and the animals that eat the feed will grow healthy. That’s circulation.

In the future, originality will be necessary, also in farming.

Mukaiyama talked passionately about his farming, then he asked Nakata a question. ”Why did you choose to visit us? I am very glad that you chose to come and look at an agricultural business.”” I’ve travelled all over Japan with this project, and I noticed a great difference in the environment in each region. That leads to uniqueness, not only in culture and folklore, but ways of doing agriculture. I find it very interesting.”

“That’s true. Originality is so important for farmers to survive, now and in the future. Fermented food, for example, is a distinct feature in Japanese food culture So, I think we should concentrate more on such things.”

The organic eggs of Kurofuji Farm has a story that the environment and commitment create . This may be the “originality” Mukaiyama talked about.

The post The first organic eggs in Japan “Kurofuji Farm” first appeared on NIHONMONO.