Hinepon is meat from retired laying hens (hine-dori), seared and dressed in ponzu. It is a dish of the Harima egg-farming region, served in local izakaya and yakitori bars.
Why it's unique
Hinepon is a Harima dish, born of the region's egg farms: the hens are retired layers, and their age is the point. Older hens have more flavour and firmer meat, so it is chewy on purpose.
TANOSU calls Yakitori Kimura in Honmachi the birthplace of hineponzu. That rests on a single source and is unverified, but the dish itself is a well-documented Harima standard.
Before you go
It is chewy on purpose; older hens have more flavour and firmer meat, which is the point.
At Yakitori Kimura the ponzu is homemade and the chicken marinates overnight.
