Ground Meat

In the ground meat section there will be at least four kinds of ground meat (in Japanese, Hikiniku): 

  • Ground Beef - 牛ひき肉 (Gyu-hikiniku)
         In most supermarkets, ground beef will usually be labelled "Ground Wagyu (Japanese Beef)" and sold in small packets at a premium price.  
  • Ground Beef/Pork - 合いびき肉 (Aibikiniku)
         The most popular ground meat in Japan. For multipurpose use - hamburger patties, meat sauces, curry etc.
  • Ground Pork - 豚ひき肉（Buta-hikiniku) 
         This is used in dishes such as  gyoza and shumai.
  • Ground Chicken - とりひき肉 (Tori-hikiniku)
         This is used in dishes such as Tsukune (Chicken Balls) for Nabe and Yakitori as well as Chicken Nuggets.

Also, the country of origin is on the label:
  • 国産 (Kokusan) - Domestic
  • 輸入 (Yunyuu) - Imported. Main source of imported meat is:

          Beef - アメリカ (USA) , オーストラリア (Australia), タスマニア (Tasmania) 
          Pork - カナダ (Canada) 
          Chicken - ブラジル (Brazil)  

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The reddest color meat is usually the ground beef.
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This is the beef and port mixed ground beef "牛豚合いびき肉 (Gyubuta Aibikiniku)”
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The light color meat is the ground chicken. In some stores there is モモ肉 momo-niku (Thighs) and ムネ肉 mune-niku (Breast)
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The ground pork is lighter than Aibiki and darker than ground chicken. Some stores have lean type and fatty type.

Recipe for Tori to Tofu Tsukune (Tofu and chicken balls)

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 Ingredients 
Ground chicken                                        300g
Grated Ginger                                         1/2 - 1 Teaspoon
Potato Starch or Corn Starch              1 Tablespoon
Egg                                                              1/2
Tofu                                                        1/2 block
Sake (rice wine)                                      1 Teaspoon
Salt and pepper to taste

Directions:
Beat the egg and set aside. Place the minced chicken in a bowl and knead it to break down the tissues. Add the tofu, egg, sake and potato starch and mix well. Finally add the grated ginger and season with salt and pepper. Shape into walnut size balls and add to soups and hot pots and boil until done. Can shaped into patties to be pan fried as well. 

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