Poultry
Coturnix japonica
A tier
Coturnix japonica, the Japanese quail, is the main domesticated quail for meat and eggs worldwide. Birds are slightly larger than wild common quail, with mild-game flavour, tender darkish meat, and reliable farm supply for restaurants. Spatchcock and grill, roast whole with butter, or bone out for stuffed presentations. Farmed japonica is the default “quail” on most menus—approachable, consistent, and ideal for elegant small plates.
Also known as: Japanese quail, Coturnix japonica
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Characteristics
Preparations
Traits
History
Japanese quail were kept in East Asia, later intensified for song and eggs.
Selective breeding expanded C. japonica as a farm animal.
Global expansion made Japanese quail the industrial meat-and-egg standard.
Restaurant supply chains relied almost entirely on C. japonica stock.