Chicken

Category
Yakitori: Grab This One by the Neck
It’s a shame, really. Why take a perfectly delicious chicken, and only eat the “white meat” and “dark meat?” Chicken organs (not j...
Did You Hear the one about the Chicken from Nagoya?
Why did the Cochin chicken cross the road from Nagoya to Tokyo and parts beyond? Because it was delicious, of course! Cochin is a breed of chicken found all ove...
What is “tsukune”?
One of the standby foods at yakitori restaurants in Japan is “tsukune,” which most simply can be described as “chicken meatballs.” Yet these two words alone rea...
This Chicken’s Beating Heart Has Most Definitely Been Stilled
Back home, you may not have the opportunity to enjoy quite as many animal organs as you can if you come to Japan. Here you will find many opportunities to give ...
Yakitori: Meatless Chicken Skin?!
For everyone out there who religiously removes chicken skin before eating the meat, this post is going to hurt. In a land where the “fat equals flavor” mantra i...
Yakitori: By the Good Grace of Chicken Thighs
In much of the world, the most sought after, expensive part of the chicken is the chicken breast. In the United States, for example, a boneless, skinless chicke...
Yakitori: Chicken Tail Need Not Be the Butt of the Joke
So many parts of the chicken get skewered and grilled up at yakitori restaurants that it’s hard to keep track. Of course there’s the negima (dark meat chicken w...
Yakitori: The White Meat of White Meat
Sasami is simple chicken breast, generally boneless and skinless. This presents a panacea for some, and a problem for others. Being a lean meat, it does come wi...
Yakitori: Nankotsu is crunch with character!
Being the culinary internationalist that you, dear reader, almost certainly are, you will not be surprised to find that Japan presents you with the opportunity ...
Yakitori: Gizzard Me This
Yakitori literally means “grilled chicken,” but nowhere in that name is it specified exactly what part of the chicken is being grilled up. Part of the joy of a ...