japanblog

Chicken heart yakitori may sound intimidating at first, especially if you did not grow up eating organ meats. But in Japan, chicken heart, or hatsu, is a familiar yakitori skewer with a mild flavor, juicy bite, and pleasantly chewy texture. Here is what it tastes like, how to clean it, and how to cook it … Read more

Chicken skin yakitori may sound unusual if you did not grow up eating yakitori, but in Japan it is a classic skewer. It is rich, savory, sometimes crispy, sometimes chewy, and usually ordered as kawa or torikawa at a yakitori restaurant. What Is Chicken Skin Yakitori? “` Chicken skin yakitori is grilled chicken skin served … Read more

Nankotsu (軟骨) means cartilage in Japanese. On a yakitori or izakaya menu, it usually refers to chicken cartilage: a small, firm bite that is enjoyed more for its crunch than for a strong meaty flavor. Two names are worth knowing: yagen nankotsu, from the breastbone area, and hiza nankotsu, from around the knee joint. Both … Read more

Momo yakitori is one of the most classic types of Japanese grilled chicken skewers. If you have seen “momo” on a yakitori menu and wondered what it means, the simple answer is this: momo is chicken thigh. It is juicy, flavorful, and one of the easiest yakitori cuts to enjoy, whether you order it at … Read more

Negima yakitori is one of the easiest Japanese grilled skewers to love: juicy chicken, sweet grilled green onion, and either a simple salt seasoning or a glossy sweet-savory sauce. If you have seen it at an izakaya, eaten it in Japan, or want to make it at home, this guide walks through what negima is, … Read more

Tebasaki is one of those Japanese foods that sounds simple at first, but gets much more interesting once you look closer. It literally refers to chicken wings, but in food culture, especially in Nagoya, it often means crispy Japanese fried chicken wings coated with a sweet-savory soy glaze and plenty of pepper. If you searched … Read more

Tsukune is one of those izakaya dishes that feels simple at first: ground chicken, shaped by hand, grilled or pan-fried, and brushed with a sweet-savory sauce. But once you taste a good one, you realize it is not just a regular meatball. It is lighter, springier, more aromatic, and often served with a rich egg … Read more

If you have seen seseri on a yakitori menu and wondered what it actually is, you are definitely not alone. At first, “chicken neck meat” may sound a little intimidating, but seseri is one of those Japanese chicken cuts that makes perfect sense once you taste it: juicy, springy, deeply flavorful, and surprisingly easy to … Read more

Awabi is one of those Japanese seafood words that can feel a little mysterious the first time you see it on a sushi menu. If you have come across awabi at an omakase counter, in a kaiseki meal, or while reading about Japanese ingredients, the simple answer is this: awabi means abalone. But that quick … Read more

Sunagimo is a common item on Japanese yakitori menus, but if you are seeing the word for the first time, it can be a little confusing. In simple terms, sunagimo means chicken gizzard: a firm, lean, crunchy part of the chicken that is especially popular in Japan as grilled skewers, fried snacks, and small izakaya … Read more