- hatsu (ハツ) or kokoro (こころ), chicken heart
- rebā (レバー), liver
- sunagimo (砂肝), or zuri (ずり) chicken gizzard
- tsukune (つくね), chicken meatballs
- (tori)kawa ((とり)かわ) chicken skin, grilled until crispy
- tebasaki (手羽先), chicken wing
- bonjiri (ぼんじり), chicken tail
- shiro (シロ), chicken small intestines
- nankotsu (なんこつ), chicken cartilage
- toriniku, all white meat on skewer
Sunday, April 24, 2011
The term Yakitori can also refer to skewered food in general. Kushiyaki (skewer grilled), is a formal term that encompasses both poultry and non-poultry items, skewered and grilled. Both Yakitori and Kushiyaki mean the same, so the terms are used interchangeably in Japanese society.
The average yakitori is made from several bite-sized pieces of chicken meat, or chicken offal, skewered on a bamboo skewer and grilled, usually over charcoal.
Diners ordering yakitori usually have a choice of having it cooked with salt (shio) or with tare sauce, which is generally made up of mirin, sake, soy sauce and sugar. The sauce is applied to the skewered meat and is grilled until delicately cooked.