Beyond Momo and Negima: Discover Yakitori's Hidden Cuts

Yakitori is more than just skewered chicken. Beyond the popular momo and negima lies a fascinating world of hidden cuts that only true yakitori aficionados know. Let's dive deep into this delicious universe!

First, the Yakitori Basics: 10 Must-Know Cuts

Before venturing into the obscure, it's essential to know the classic yakitori cuts you'll find at almost any shop:

• Momo (もも): Juicy chicken thigh
• Negima (ねぎま): Thigh and leek skewers
• Sasami (ささみ): Tender, lean breast meat
• Tsukune (つくね): Minced chicken meatballs
• Kawa (かわ): Crisped or chewy chicken skin
• Reba (レバー): Rich, creamy liver
• Hatsu (はつ): Crunchy, flavorful heart
• Sunagimo (砂肘): Gizzard, firm and crunchy
• Bonjiri (ぼんじり): Fatty tail meat
• Tebasaki (手羽先): Wings, crispy and juicy

Yakitori's Hidden Gems: Rare and Delicious Cuts

Seseri (Neck Meat)

Plump and juicy with rich flavor, the neck meat offers the perfect balance of tenderness and fat.

Soriresu (Oyster)

Hidden near the chicken's thigh, this small yet flavorful cut is a prized secret among yakitori lovers.

Furisode (Shoulder Meat)

Slightly chewy but packed with savory richness, this shoulder cut is a true delight.

Chouchin (Ovaries with Unlaid Eggs)

A unique experience: unlaid eggs and reproductive organs grilled together, offering a burst of creamy flavor.

Tamahimo (Ovary and Oviduct)

Deeper and more intense than chouchin, this is a rare and richly flavored skewer reserved for the adventurous.

Sekimo (Liver near Heart)

Creamy yet lighter than regular liver, sekimo has a luxurious mouthfeel and subtle sweetness.

Sankaku (Triangular Tail Meat)

More intensely fatty than bonjiri, sankaku offers decadent richness perfect for those who love bold flavors.

Azuki (Kidney)

With a crunchy snap and earthy flavor, azuki is a must-try for fans of offal.

Nankotsu (Cartilage)

Whether it's breast (yagen) or knee (hiza), cartilage skewers offer addictive crunchy bites.

Tips for Exploring the Hidden World of Yakitori

• Ask the chef for "today's rare cuts" if you don't see them on the menu.
• Salt (shio) seasoning often brings out the best in rare cuts.
• Arrive early—rare parts often sell out fast!

Final Thoughts

True yakitori mastery comes from exploring beyond the familiar. Next time you visit a yakitori joint, dare to venture off the beaten path—you might just find your new favorite skewer.