Origin
Tokyo yakitori culture — Yurakucho, Shinjuku, Akihabara yakitori alleys; Toriki and Birdland as reference shops
Description
Beyond standard yakitori cuts (momo/thigh, negima/leek-chicken), professional yakitori includes specialized cartilage, organ, and structural cuts that reveal the full anatomy of the chicken. Nankotsu (軟骨, cartilage) refers specifically to the sternum/breast cartilage — skewered and grilled until slightly charred for a crunchy, chewy texture unique to yakitori culture. Torikawa (鶏皮, chicken skin) is skewered accordion-style and cooked slowly to render fat before crisping — requiring 15-20 minutes of careful indirect heat. Bonjiri (ぼんじり, parson's nose/tail piece) is the fat-rich tail section — a yakitori delicacy for texture and richness.
The Thread
Flavour Context
Each cut has entirely distinct character: crunchy cartilage, rendered crispy skin, fatty bonjiri, iron-rich liver