Yakitori 101: Different Types of Meats to Choose From

There are a lot of good Japanese restaurants in Singapore nowadays, making it easier for anyone craving for genuine Japanese food like yakitori to find a good yakitori restaurant anywhere in the country.

But how will you know if the yakitori restaurant serves authentic Japanese recipes? For those who still have to try the popular Japanese dish, a yakitori can be traditionally described as a bamboo-skewered chicken dish that were seasoned and grilled on an open fire.

There are two seasonings to choose from when ordering a yakitori. The first one is salt that offers the simplest flavour that will highlight the meat. The other one is called “tare,” which is a soy sauce-based salty-sweet sauce. But traditionalists prefer ordering the salt-based yakitori so they can enjoy the pure flavour of the meat.

Thereare different types of chicken parts that are being used for yakitori. Before heading to a yakitori restaurant, it would help if you already have an idea which kind of chicken meat that you will order to make sure that you will have an amazing Japanese dinner.

Some of the most popular forms of yakitori include the “ha-tsu” or the chicken hearts. It can be described as the part of the fowl with chewy texture with a strong consistency. Those who prefer oily meats could definitely enjoy the “ha-tsu.”

Meanwhile, those who like springy meat can order the “sunagimo” yakitori or the chicken gizzard. This dry portion of fowl meat could benefit from simple salt seasoning instead of the “tare.”

Another popular type of yakitori is the “negima,” which offers pieces of chicken that were alternately skewered with chunk of green onions. It can also be considered as one of the most pictured yakitori all over the world.

Those who are more adventurous can try unique chicken parts such as the “sori re-su” or the exterior portion of the fowl’s thigh area, the “kokoronokori” or the vein that connects the heart to the liver, the “nankotsu” or the chicken cartilage, the “bonjiri” or the chicken’s rear part, as well as the “otafuku” or the area of the chicken neck that includes the esophagus and the lymph nodes.

But for those who want to keep it safe, they can opt to order more traditional parts like the “seseri” or the chicken neck, the “kawa” or the chicken skin, the “rebaa” or the chicken liver, the “furisode” or the chicken shoulder, as well as the “teba” or the chicken wings.

Meanwhile, yakitori shops also offer different types of meat other than chicken that are cooked yakitori style. These are called “kushiyaki,” or skewered meats that are not from fowl.

Some of the examples of the “kushiyaki” include the “tonoku” or the pig’s feet, the “gyutan” or the thinly sliced beef tongue, the “atsuage tofu” or deep-fried tofu, the “butabara” or the pork back ribs, the “enoki maki” or enoki mushrooms wrapped with thinly-sliced pork, and the “uzura no Tamago” or boiled quail eggs. Tomatoes and asparagus can also be skewered and grilled in open fire as well.

Learning which type of yakitori to order in a yakitori restaurant would be an ideal way to enjoy authentic Japanese food Singapore.