1 week Ago By Hilary Keyes
Chicken kyiv, chicken tikka, enmoladas...
There are dozens of famous chicken dishes around the world, and Japan is no exception. Arguably, the most well-known is yakitori, which people of all ages can freely enjoy, so long as they know what they’re eating.What Is Yakitori?Beware! Not All Yakitori Is ChickenHow Do You Eat Yakitori?Traditional Varieties of Chicken Skewers in JapanWhere Can I Try Yakitori in Japan?What Is Yakitori?© Photo by iStock: gyroYakitori (焼き鳥) is a popular Japanese chicken dish where small pieces of chicken are placed on bamboo skewers and grilled over an open fire, often a charcoal one.
The chicken may either be salted or dipped in a sauce as it’s grilled. Given that it’s mainly chicken, yakitori is considered to be a relatively healthy dish as it’s high in protein. However, depending on the cut of chicken used, each skewer can range anywhere from eight to 75 calories plus.
Those with sauce or other cuts of meat and ingredients can be considerably higher in calories as well.Beware! Not All Yakitori Is Chicken© Photo by iStock: CHUNYIP WONGA great number of yakitori shops also sell pork, beef and horse meat dishes. Some of those that serve grilled pork skewers, call them yakiton (焼きトン, grilled pork) or they are also referred to as yakitori.
If you have any religious or health-related concerns regarding eating pork, check the menu carefully to see what type of meat is being served.You can also find grilled vegetables, mushrooms and even tofu skewers in some establishments. Whether these are considered vegetarian/vegan friendly or not depends on the rest of the menu available.
How Do You Eat Yakitori?© Photo by iStock: terawatWhile this may seem obvious, there are some guidelines for properly savoring a skewer of grilled chicken.Hands vs ChopsticksBite the chicken pieces from the skewer sideways, thus ensuring you won’t stab yourself in the mouth/throat with the pointy end. Some may prefer to use chopsticks to slide the pieces off the skewer and eat them individually, although purists will shake their heads if they see you doing so.
From Plain To More FlavorAnother common rule that you are also free to follow is to order and eat the skewers to increase their flavor strength as you go. For example, start with skewers that are mainly plain or salted, then add those with sauce or more heavily flavored cuts of meat later in the meal. Again, this is only a suggestion that connoisseurs of yakitori will adhere to.
Inspect The TableOnce you’ve finished eating your skewers, place the skewer in the container provided on the table (ask the staff if you aren’t sure which) or leave them on your plate. Often, there are other seasonings provided on the table that you may wish to add to your skewers if you want more of a kick, such as shichimi (seven spice pepper).Don’t be afraid to try any unique skewers; you never know when you might discover something that inspires your palate!Traditional Varieties of Chicken Skewers in Japan© Photo by iStock: flyingv43Yakitori is made from all parts of a chicken, even the organs.
Each shop is also different, so the terminology used and outlined below is a rough guide of what to expect.NegimaThis is the most common type of yakitori: Grilled chicken breasts with chunks of green onion between them, which are either sauced or salty.MomoThe second most common type of yakitori is chicken thigh skewers.
TsukuneEssentially, chicken meatballs that may or may not contain cartilage. They can be flavored in a myriad of ways.KawaChicken skin, salted or dipped in sauce.
NankotsuChicken cartilage, mainly taken from the pointed end of the breastbone. It’s a type of yakitori known for its crunchy texture rather than any particular flavor. Nankotsu is the lowest-calorie part of the chicken.
SeseriThe neck meat of the chicken; it can be quite tough as it is mainly muscle.SoriresuThis term comes from the French expression “Sot-l’y-laisse,” which, translated to English, means chicken oysters—aka, the exterior cob part of a chicken thigh—a very savory cut of meat.FurisodeThe shoulder meat of a chicken, between the breast and the wing.
Teba, Tebamoto & TebasakiThe wings of the chicken are the teba (手羽), while just the upper part is the tebamoto (手羽元) and the tip is the tebasaki (手羽先). These may be served with or without skin and typically with salt rather than sauce when on a skewer.BonjiriThe pope’s nose or the meat from around the coccyx of a chicken.
Quite fatty and very juicy when grilled.SunagimoChicken gizzard; very springy and firm texture, typically served with simple seasoning or just salt.HeartChicken hearts are arguably the toughest of standard yakitori types.
They taste faintly or strongly of iron (depending on whether you are anemic or not), and some find them hard to eat, regardless of how they’re prepared.LiverAnother of the more contentious types of yakitori, liver has an oddly soft yet sticky texture and is typically served with sauce rather than salt alone. Fresh, high-quality liver is fairly easy to eat, and many who would otherwise never eat it enjoy it in yakitori form.
Where Can I Try Yakitori in Japan?© Photo by Tokoyo No NaganakidoriWhile there are scores of famous yakitori specialty restaurants across Japan, those first venturing into the world of grilled chicken skewers might want to stick with a chain restaurant. The prices tend to be relatively reasonable, they have plenty of options to choose from, and if you find most of the cuts of chicken used are outside your comfort zone, you haven’t spent beyond your means.TorikizokuTorikizoku is arguably the first place Japanese people think of when you mention yakitori.
There are 198 locations in Tokyo alone, and their skewers are very reasonable at 370 yen (two skewers, excluding tax). Not only that, but they also have plenty of other dishes to choose from and a great drink menu as well. It’s a good place for a work party, drinks with friends, or a casual date, too.
Yakitori DaikichiIf not Torikizoku, then people think of Yakitori Daikichi. This chain also serves several unique yakitori dishes, including chicken and cheese skewers coated in a spicy chili sauce. Ideal for drinks with coworkers or friends, Yakitori Daikichi locations can be on the small side, so they are slightly less than ideal for quiet conversation spots.
Tori TetsuA third option that many international visitors to Japan recommend is Tori Tetsu. While less common than the others, Tori Tetsu is very cost-effective, with nearly their entire menu being in the ¥130-¥700 range (including non-yakitori dishes; excluding tax). This chain is universally enjoyed; it has the atmosphere of an izakaya for young people but is also popular with young families and groups of mama-tomo (mother and child groups) and older business folk as well.
Yakitori OmakaseIf you’re looking for a refined yakitori experience that transcends the typical izakaya setting, Tokoyo no Naganakidori in Omotesando offers an exceptional omakase-style set. Serving a 16-course menu focused on premium cuts of native jidori chicken and seasonal vegetables—heavily influenced by the Kyushu region—this intimate restaurant treats yakitori as a fine dining experience. This place has a serene ambiance and impeccable service! It’s a must for anyone looking to enjoy yakitori in an elegant, elevated setting.
If you’re not into chain shops or high-end restaurants, however, one of the best ways to try yakitori is at a festival stall or by looking around at the mom-and-pop establishments in your neighborhood. You might even find a specialty yakitori shop just around the corner from home.How do you enjoy your yakitori? Tell us about your favorite shop or cut in the comments!.
