Have you heard of Yakitori? While sushi, tempura, and udon are famous Japanese dishes, Yakitori is also one of the traditional favorites in Japan. It’s a dish where chicken pieces are skewered and grilled over charcoal. When you visit Japan, I highly recommend trying it, but there’s a little challenge: the wide variety of cuts (menu options). That’s why this article will introduce the different Yakitori cuts in an easy-to-understand way.
Classic Cuts
First, let’s introduce the classic cuts that you can find in almost any restaurant and are commonly enjoyed by Japanese people.
Momo (Chicken Thigh)
“Momo” is the part of the chicken that includes the thigh and extends down to the leg. It has a perfect balance of fat, making it juicy and flavorful. This cut is the most popular choice for Yakitori and highly recommended if you’re unsure which one to try first.
Negima
“Negima” is a type of skewer where tender chicken thigh meat and fresh green onions are threaded alternately. This eating style is quite beloved in Japan and has gained popularity. In fact, there are even restaurants that specialize exclusively in this “negima” style of skewer, showcasing its popularity.
Kawa
A skewer made from chicken skin. It’s known for its fragrant and crispy texture, and grilling it slowly over charcoal gives the skin a deliciously charred surface. The more you bite into it, the more you’ll enjoy the satisfying crunch and rich flavor that fills your mouth.
Seseri
This refers to the meat around the neck area of the chicken. Depending on the restaurant, it might also be labeled as “neck.” It’s known for its tender yet slightly firm texture, with a good amount of succulent fat.
Tsukune
These are made by grinding chicken thigh and breast meat into minced meat and shaping it into round balls. With their tender and juicy texture, they’re a great option even for kids who might not be fond of regular yakitori.
Tebasaki
These are the tips of the wings, crispy and flavorful when grilled with the bones intact. It’s a common style to hold and eat them by hand, not on a skewer. Chicken wing tips are rich in collagen, making them not only delicious but also beneficial for your skin.
Hatsu
This is the part that corresponds to the heart. It might also be labeled as “heart.” Among the organ meats, it’s relatively mild in flavor and surprisingly easy to eat, even more so than it might look.
Liver
This is the part that corresponds to the liver. It might also be labeled as “liver.” It has a distinctive richness and depth of flavor, with a soft and tender texture. Once you get used to it, you might find yourself wanting to eat it repeatedly, but be aware that it has a slightly acquired taste.
Gizzard
It’s a bird’s unique stomach-like part known as “suna-nawa.” It might also be labeled as “suna-zuri” or “zuri.” Despite its sturdy appearance, it’s surprisingly crunchy and has a mild, easy-to-eat flavor.
Bonjiri
This is a triangular piece of meat located around the buttocks. It might also be labeled as “sankaku.” It has a firm and bouncy texture, with a generous amount of fat that makes it juicy.
Rare Cuts
Next, we’ll introduce cuts that can only be obtained in small quantities from one chicken. Unlike the common cuts, these might not be available in every restaurant. Even if they are offered, they can sometimes sell out quickly.
Yagen nankotsu
This is the part at the tip of the chicken’s breastbone. It might also be labeled as “yagen.” It’s a precious cut that can only be obtained one piece per chicken. It’s known for its crunchy texture.
Back Liver
This is the part corresponding to the kidneys. It’s said that only about 7g can be obtained from one chicken. It has a soft and slightly crunchy texture. The flavor is similar to liver but with less of the strong taste commonly associated with liver.
Chouchin
This is a combination of the part called “egg yolk” before it becomes an egg in the ovary, and the oviduct that the egg passes through when it’s laid. It might seem a bit unusual, but the egg yolk is something you might have eaten before as it’s part of an egg, and surprisingly, the oviduct is quite mild and easy to eat. However, even among Japanese people, it’s not commonly consumed except by those who are quite adventurous. So, if you’re up for a challenge, why not give it a try?
Chicken Midsection
This is the part that corresponds to the abdominal muscles. It’s a rare cut, with only about 10g obtainable from one chicken. It has a distinctive crunchy texture. The balance of meat and fat is its hallmark, and its juiciness can be quite addictive.
Skewers Beyond Chicken
Many yakitori shops also offer a variety of skewers beyond chicken. So, to wrap up, let’s introduce some popular options that don’t involve chicken.
Shishito Peppers
Although it’s a type of chili pepper, it’s mostly mild and even slightly sweet, rather than spicy. It’s commonly offered in many yakitori shops. Placing them on the grill in between other skewers can be a delightful palate cleanser.
Onion
It’s probably an onion, a vegetable most of you have likely tasted. Grilling it and enjoying it with yakitori sauce is a classic. If you’re at a place that uses good onions, they can be wonderfully sweet and delicious.
Quail
“Uzura” refers to boiled quail eggs, a type of chicken egg. They are often enjoyed by being lightly salted. You can savor a different taste compared to regular chicken eggs.
Ginnan
“Icho” is a roasted seed from the ginkgo tree. If you’re familiar with the fruit that falls from ginkgo trees, you might associate it with a strong smell. However, the ones served at yakitori shops are of course processed, and you’ll be surprised at how delicious they are. They have a slightly bitter taste and pair well with drinks.
No Wasted Chicken Meat
While we introduced various yakitori cuts, these are just a portion of what’s available. If you’re intrigued, why not explore different cuts by visiting various yakitori shops? It’s worth noting that the wide variety exists because chickens are a wonderful ingredient with no wastage. It’s something to be grateful for as you enjoy your meal.
