Have you ever tried Yakitori? Yakitori is one of a soul food in Japan. When you visit Izakayas, they definitely offer Yakitori. When you drink beverages, if you have Yakitori with it, the combination is perfect.
However, Yakitori has many kinds. Do you know kinds of Yakitori? When you see a menu and look for Yakitori’s parts, you’ll definitely feel hard to decide it. In this part, I’d like to introduce kinds of Yakitori. Please read this blog and get Yakitori’s knowledge, you’ll more enjoy Yakitori’s experience!
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Contents
- 1. What’s Yakitori?
- 2. Kawa: Chicken’s Skin
- 3. Liver
- 4. Sasami: Chicken’s Fillet
- 5. Momo: Chicken’s Thigh Meet
- 6. Negima: Chicken’s Breast with Onion
- 7. Bonjiri: Chicken’s Hip
- 8. Tebasaki: Chicken’s Wing
- 9. Nankotsu: Chicken’s Cartilege
- 10. Sunagimo: Chicken’s Gizzard
- 11. Others: Vegetables Skewers
- 12. Conclusion
1. What’s Yakitori?
Yakitori, a popular Japanese dish, consists of bite-sized pieces of chicken that are skewered and grilled over charcoal. The word “yakitori” literally means “grilled bird,” but it encompasses a variety of chicken parts, including thighs, breasts, skin, liver, and even cartilage. I think you’ve never tried parts of chicken in your country so, I strongly recommend you to try something new in Japan.
These skewers are typically seasoned with either salt (shio) or a savory-sweet sauce called tare, which is similar to teriyaki. When you order Yakitori, Staffs ask you “Which one would you like, salt or Tare sauce?” Then, they start to grill Yakitori using seasoning you ordered. Additionally, depending on Izakayas, staffs add small portion of Wasabi, Yuzu pepper differently. Also, there is a chill pepper on a table, so you can have Yakitori using many kinds of seasoning.
For visitors new to yakitori, it offers a fantastic way to experience the rich flavors of Japanese cuisine in a simple, accessible form. The variety of chicken parts used means there is something for everyone, whether you prefer tender, juicy meat or the unique texture of grilled chicken skin. Additionally, many yakitori menus include non-chicken options such as vegetables, beef, pork, and even seafood skewers, catering to diverse tastes. Yakitori is usually served in small portions, making it easy to try multiple types in one sitting.
Whether you’re enjoying it with a cold beer or as part of a larger meal, yakitori provides a flavorful and satisfying introduction to Japanese food culture. My recommended order is you order many kinds of parts and order one each. Yakitori is small portion so you can enjoy variety of Yakitori.
2. Kawa: Chicken’s Skin
Chicken skin, known as “kawa” in Japanese, is a unique and popular type of yakitori. Skewered and grilled to perfection, kawa boasts a crispy texture on the outside while remaining tender and juicy on the inside. The grilling process renders the fat, giving it a rich, savory flavor that is enhanced by simple seasonings like salt or tare sauce.
My recommendation seasoning is Salt. When you get Kawa, you have to have it ASAP like in one minute. The texture is very crispy.
3. Liver
Chicken liver, referred to as “rebā” in Japanese, is a prized type of yakitori. The most characteristic point is rich, creamy texture and distinctive flavor. When grilled, the liver develops a slightly charred exterior that contrasts beautifully with its smooth, tender interior. Often seasoned with salt or a touch of tare sauce, rebā provides a savory, umami-packed taste experience that is both nutritious and delicious.
I always order it with tare sauce. There is a chill pepper on a table so, add chill pepper. The combination of liver, tare sauce and chill pepper is very insane!
4. Sasami: Chicken’s Fillet
Chicken fillet, known as “sasami” in Japanese, is a lean and tender part of the chicken commonly featured in yakitori. Skewered and grilled over charcoal, sasami offers a delicate flavor and a soft, juicy texture that makes it a favorite among those seeking a lighter option.
You know, fillet is very plane so, you can change flavor by yourself using seasoning. It is often lightly seasoned with salt or sometimes topped with additional flavors like wasabi, plum paste, or shiso leaves, which complement its mild taste. (In this Izakaya, Sasami is topped with wasabi.)
5. Momo: Chicken’s Thigh Meet
Chicken thigh meat, known as “momo” in Japanese, is a beloved staple in the world of yakitori. I think momo is the most basic part of Yakitori. Renowned for its juiciness and rich flavor, momo is made from the chicken’s dark meat, which remains tender and succulent when grilled. Skewered and cooked over a charcoal grill, momo develops a deliciously smoky and savory taste, often enhanced with a simple seasoning of salt or a coating of tare sauce.
Seasoning is up to you. For me, I like salty taste so, I always order with salt. Others like tare sauce. Momo is must-try Yakitori for all visitors.
6. Negima: Chicken’s Breast with Onion
Negima is a classic type of yakitori that features a delightful combination of chicken and green onions (negi) skewered together and grilled to perfection. The tender, juicy pieces of chicken thigh or breast are alternated with segments of green onions, which add a fresh, slightly sweet flavor that complements the savory chicken. Grilled over charcoal, negima achieves a perfect balance of flavors and textures, with the chicken’s richness enhanced by the aromatic and crisp green onions.
Negima is also popular part of Yakitori. Seasoning is also up to you. Salt is fine, tare sauce is also fine. You must order negima in an Izakaya.
7. Bonjiri: Chicken’s Hip
Chicken hip, known as “bonjiri” in Japanese, is a unique and flavorful type of yakitori made from the fatty, tender meat at the base of the chicken’s tail. This cut is prized for its rich taste and juicy texture, offering a delightful burst of flavor with each bite. The most characteristic point is natural fat. When grilled, bonjiri’s natural fat renders, creating a crispy exterior while keeping the interior succulent and moist.
My most favorite part of Yakitori is Bonjiri. The taste of natural fat makes me so happy and thanks to the fat, after grilled, it becomes crispy. Just add salt and chill pepper if you want. And have a beverage. That’s it! I want visitors to have bonjili.
8. Tebasaki: Chicken’s Wing
Chicken wings, known as “tebasaki” in Japanese, are a popular and delectable type of yakitori that highlights the flavorful, juicy meat of the chicken wing. Grilled over charcoal, tebasaki develops a crispy skin while maintaining tender, succulent meat inside. The wings are often seasoned with salt or coated in a savory tare sauce, enhancing their natural umami flavor.
Actually, when you go to Izakaya, tebasaki has several kinds of way. Such as fried tebasaki and teriyaki tebasaki. But, in my recommendation, if Izakaya has tebasaki of yakitori, you have to order yakitori one. Because tebasaki is grilled on charcol directly, tebasaki becomes crispy and smoky taste. With salt, super delicious!
9. Nankotsu: Chicken’s Cartilege
Cartilage, known as “nankotsu” in Japanese, is a distinctive type of yakitori that features the crunchy, chewy texture of chicken cartilage. Often taken from the breastbone or knee of the chicken, nankotsu is skewered and grilled over charcoal, resulting in a unique and enjoyable contrast to the softer meats typically found in yakitori.
There is no taste in Nankotsu but, grilled on charcoal, the smoky taste is added. When I have nankotsu with salt, I always enjoy it as a appetizer with alcohol. My recommendation Yakitori is this!
10. Sunagimo: Chicken’s Gizzard
Gizzard, known as “sunagimo” in Japanese, is a unique and popular type of yakitori that showcases the firm, chewy texture of the chicken’s digestive organ. When grilled, sunagimo develops a slightly crispy exterior while maintaining its distinctive bite, offering a satisfying contrast to the softer parts of the chicken. Often simply seasoned with salt to bring out its natural flavor, gizzards have a mild taste with a hint of richness. This skewer is favored by those who enjoy a more robust, chewy texture in their food.
You can choose whichever you want, salt or tare sauce. But, for more delicious, it’s better for you to add a chili pepper. The sunagimo’s unique taste and chili pepper’s combination is so good!
11. Others: Vegetables Skewers
For more enjoy Yakitori’s experience, you can also order vegetable’s skewers. For example, Shishito pepper, quail eggs, tomatos, mashrooms etc. You can enjoy more Yakitori selecting your favorite vegges.
Bambooshoot is so rare offered grilled on charcoal.
12. Conclusion
Totally, Yakitori is very interesting soul foods in Japan. There are many kinds of parts of chicken. Also, you can choose parts depending on your feeling and beverage when you’re drinking. In my case, I love oily parts and crispy one so I always order bonjili, nankotsu and sunagimo. The most attractive trait is a way to grill. Thanks to charcoal, when chicken is directly grilled with natural fat, the texture, taste,,, everything become more delicious. When you visit Japan, I want you to go to Izakayas and try Yakitori!!!
If you’re interested in Yakitori and you’ve tried to have Yakitori, please leave your comments and tell me your favorite!
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