Basic Information
Yakitori is a meat dish in which bite-sized pieces of chicken are skewered and grilled directly over gas or charcoal. Its convenience and deliciousness make it a popular menu item at izakaya (Japanese-style pubs) and festival food stalls. It is typically served with a sweet and spicy sauce made from soy sauce, mirin, and sugar, but there is also a style of seasoning with only salt to enjoy the original flavor of the chicken. Spices like Sansho pepper, chili pepper, and black pepper are also sometimes used. The taste varies depending on the part of the chicken, so here are some typical types of yakitori.
Momo Yaki
Momo Yaki is a common type of yakitori made with thigh or breast meat. It is usually grilled with a sweet and spicy sauce made from soy sauce, mirin, and sugar, but there is also a style of seasoning with only salt to enjoy the original flavor of the meat.
Sunagimo
Sunagimo refers to a part of the chicken’s digestive system, a bag-like organ formed by thick muscles that play a role in crushing food. It is characterized by its lean content and chewy texture.
Liver
The liver part of the chicken is rich in nutrients such as vitamin A and iron. It offers a unique soft texture.
Hatsu
Hatsu is the heart part of the chicken, rich in vitamin A, and also contains a moderate amount of fat. It is a muscular part and has less of the organ smell, making it an easy-to-eat part.
Kawa
Kawa is made by skewering and grilling the skin around the chicken’s neck. As it is mainly composed of fat, it is high in calories but rich in collagen and characterized by its soft texture.
Negima
Negima is made by skewering and grilling chicken thigh meat and green onions alternately. The mild taste of the thigh meat and the texture of the green onion complement each other well, allowing you to enjoy a rich flavor.
