Some restaurants might advertise their tsukune as "jidori tsukune" and you might wonder how it's different. Jidori is a generic term for domestically raised chickens with a blood percentage of at least 50% of indigenous origin, as listed in the Japanese Agricultural Standard (JAS). In Japan, brands like Nagoya Cochin and Hinai Jidori are the highest-grade chicken meats. Compared to ordinary chickens, these chickens are raised for a longer period of time, so the differences in meat quality, aroma, taste, etc., between brands are more obvious. In conclusion, jidori tsukune is a tsukune that is made with these kinds of high-brand Japanese chickens.