Yakitori is a dish that brings together succulent pieces of skewered chicken dipped in barbecue sauce, grilled to perfection over hot charcoal. It has different bite sized pieces of meat from all different parts of the chicken, such as the breasts, thighs, skin, liver and other innards.
Usually made to order and cooked over charcoal, yakitori is a popular, inexpensive dish. The best yakitori is served at specialty restaurants, known as yakitori-ya, but it can also be found at many other types of restaurants across Japan, such as izakaya, and at festival food stands.
Yakitori comes in different forms. Negima is one of the most popular types, consisting of pieces of chicken (usually thigh meat) skewered with pieces of leek in between. On the other hand, Momo skewers are made of pieces of chicken thigh. Then you have Tsukune, a type of Yakitori that are delicious meatballs made of minced chicken, egg, vegetables and spices.
The Japanese also serve Torikawa, sometimes called just kawa. These are strips of fatty chicken skin, which have been grilled until crispy. Another variety is called Tebasaki, which are chicken wings grilled to a crispy golden brown.
With so much variety available in one dish, don’t miss out on this must-eat in Japan – Yakitori.
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