In Japan, pheasant has been called “king of poultry” over the centuries.
The pheasant is grown up and matured in full of natural riverside of Shimanto-gawa, and became specialty of Kihoku-cho, Ehime prefecture. Raised in totally natural environment and matured through the meat processing, the meat successfully keeps its own taste of pheasant.

Compared with other meats like beef or pork, pheasant meat has high proteins but low calories. Besides, the meat from KIHOKU includes 18 types of essential amino acid.

Pheasant nabe is a staple pot dish of cooked pheasant in Japan.
The soup contains full of tasteful pheasant extract, so you can enjoy the leftover soup for Zosui (which is made by stewing rice with the soup) or Udon with vegetables you like.