{"id":1698,"date":"2011-10-07T10:01:36","date_gmt":"2011-10-07T01:01:36","guid":{"rendered":"https:\/\/hrcjapan.com\/yakitori-grilled-chicken-on-a-stick-its-good\/"},"modified":"2025-08-28T11:35:38","modified_gmt":"2025-08-28T02:35:38","slug":"yakitori-grilled-chicken-on-a-stick-its-good","status":"publish","type":"post","link":"https:\/\/hrcjapan.com\/ja\/yakitori-grilled-chicken-on-a-stick-its-good\/","title":{"rendered":"Yakitori – Grilled Chicken on a Stick. It’s good!"},"content":{"rendered":"

\"\"<\/a>Yakitori in a nutshell: kill chicken, put on stick, grill over fire, and eat. The world at large suffers a serious lack of meat on a stick options, but Japan is a glorious exception to this rule. Here, you can get basically anything on a stick. Once while viewing the fall colors at Korankei, near Toyota City, I ate grilled sparrow. How could I say no to that? It was tasty. As expected.<\/p>\n

Yakitori, literally translates as grilled chicken, and belongs to the family of Japanese foods called kushiyaki (\u4e32\u713c\u304d), which simply means skewer grilled. It sounds simple, but a great chef with quality ingredients and seasonings can make it taste like a whole lot more.<\/p>\n

More specifically, yakitori consists of between 3 and 10 small pieces of chicken (beef, pork, etc) meat or innards (properly, ofal) skewered on a bamboo stick, seasoned, and grilled; generally over charcoal. You will find most dishes offered in either salt or tare flavor. They will probably ask which you prefer when you order. Salt, or shio (\u5869-\u3057\u304a-\u30b7\u30aa), is simply salted at grilling, but tare (\u305f\u308c-\u30bf\u30ec) is a sauce usually made with mirin, sake, soy sauce, and sugar- although really, how many Japanese foods are NOT made with those ingredients? Variety people; look into it! The tare is brushed on before and during grilling. Some places have set menus and do not offer a choice of flavors, but most do.<\/p>\n

Yakitori (\u713c\u304d\u9ce5\u00a0-\u3084\u304d\u3068\u308a -\u30e4\u30ad\u30c8\u30ea) can be written in pretty much any of the Japanese scripts, though in kanji seems to be the most common. Keep an eye out for a lantern thing with some of the script above on it and you will be golden for your meat on a stick fix. Here are some common varieties of yakitori that are readily available. \"\"<\/a><\/p>\n

\u2022 toriniku, white meat, usually breast meat
\n\u2022 tebasaki (\u624b\u7fbd\u5148), are chicken wings (remember that dance?)
\n\u2022 tsukune (\u3064\u304f\u306d), are chicken meatballs (I am keen on these)
\n\u2022 (tori)kawa ((\u3068\u308a)\u304b\u308f)is chicken skin, grilled crispy ( love this with salt)
\n\u2022 negima (\u306d\u304e\u307e) are pieces of chicken alternating with pieces of green onion (\u30cd\u30ae)
\n\u2022 bonjiri (\u307c\u3093\u3058\u308a), are chicken tails (love these too)
\n\u2022 nankotsu (\u306a\u3093\u3053\u3064), are chicken cartilage (interesting, this one)
\n\u2022 reb\u0101 (\u30ec\u30d0\u30fc), is liver (these are best just a bit raw in the middle!)
\n\u2022 hatsu (\u30cf\u30c4) or kokoro (\u3053\u3053\u308d), are chicken hearts
\n\u2022 sunagimo (\u7802\u809d), or zuri (\u305a\u308a) are chicken gizzards
\n\u2022 shiro (\u30b7\u30ed),\u3000are a chicken\u2019s small intestines (don\u2019t think, just eat it!)<\/p>\n

For a list of good places in Nagoya to try some yakitori, see the full text of this article at www.japaninfoswap.com. If you have questions about Japan why not ask at @japaninfoswap, or post on the wall at facebook\/japaninfoswap<\/p>\n

How To Make Chicken Yakitori \u2014\u00a0Video Recipe: Make delicious yakitori skewers.\u00a0<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Yakitori in a nutshell: kill chicken, put on stick, grill over fire, and eat. The world at large suffers a ser […]<\/p>\n","protected":false},"author":13,"featured_media":1699,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[94],"tags":[95,97],"class_list":["post-1698","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-dining","tag-food","tag-yakitori"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/hrcjapan.com\/ja\/wp-json\/wp\/v2\/posts\/1698","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hrcjapan.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hrcjapan.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hrcjapan.com\/ja\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/hrcjapan.com\/ja\/wp-json\/wp\/v2\/comments?post=1698"}],"version-history":[{"count":1,"href":"https:\/\/hrcjapan.com\/ja\/wp-json\/wp\/v2\/posts\/1698\/revisions"}],"predecessor-version":[{"id":51257,"href":"https:\/\/hrcjapan.com\/ja\/wp-json\/wp\/v2\/posts\/1698\/revisions\/51257"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hrcjapan.com\/ja\/wp-json\/wp\/v2\/media\/1699"}],"wp:attachment":[{"href":"https:\/\/hrcjapan.com\/ja\/wp-json\/wp\/v2\/media?parent=1698"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hrcjapan.com\/ja\/wp-json\/wp\/v2\/categories?post=1698"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hrcjapan.com\/ja\/wp-json\/wp\/v2\/tags?post=1698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}