We love Yakitori！ Do you know which parts of the chicken are used for Yakitori？

Yakitori are grilled chicken skewers.

There are a lot of different kinds of YAKITORI.

They are made from bite sized pieces of meat from all different parts of the chicken such as the breasts, skin, liver and other innards.

Yakitori is commonly cooked over charcoal or electrical.

It is seasoned with soy sauce or with salt sauce.

There are many different types of yakitori.

Negima consists of pieces of chicken, usually thigh meat or shoulder meat skewered with pieces of leek in between.

Torikawa is strip of fatty chicken skin,which have been grilled until crispy.

Tsukune are meat balls made of minced chicken, egg and vegetables.

Nankotsu is the cartilage taken from the keel bone between the chiken breasts.
The cartilage has a crunchy texture and contains lots of collagen.

Try to find your favorite ♪

Photo : Yakitori TORIMURA (Higashi Kurume branch)

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