food
Yakitori Guide: Parts of the Chicken You Must Try
Go beyond the breast. A guide to Negima, Tsukune, and more exotic cuts.
Yakitori Guide: Parts of the Chicken You Must Try
Yakitori is the ultimate Japanese comfort food. Here are the cuts you need to know.
- Negima: Thigh and green onion. The classic.
- Tsukune: Chicken meatball. Usually served with an egg yolk for dipping.
- Kawa: Crispy chicken skin.
- Reba: Liver. Rich and creamy.
- Nankotsu: Cartilage. For those who love a crunch!
Conclusion
Yakitori is about respecting the whole bird. Start with Negima and work your way up to Reba!
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The Ashabby Team
A collective of Japanophiles, language learners, and tech enthusiasts dedicated to bringing authentic Japanese culture, language tools, and curated travel itineraries to the world. We believe that understanding the culture makes every experience richer.