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                             YAKITORI

a. Definition

     Yakitori is a typical Japanese satay that generally used chicken meat . Pieces of meat skin , liver , heart and gizzard are cut into small . Pieces of a bite stabbed with bamboo  , then burned with charcoal or gas.

b. Kinds of Yakitori

      There are kind of Yakitori , that is ;

1. Hatsu

         Hatsu is the heart of chicken . The organ that has only one fruit in each chicken is a strong and steady texture with a slight " iron " aroma . The Hatsu in the picture above is called " Maruhatsu " which is the inside of the heart that is deserved so that it is shaped like a cone .

2. Seseri

        Seseri is chicken meat in the neck . The neck is the body part of the chicken that is often moved so as to produce meat that is fitmly texture and dense with a sense of meat that is so pronounced .

3. Sunagimo

        Sunagimo means gizzard , one of the digestibbe organs of chicken . The texture is chewy and crunchy when chewed . This section tends to dry and does not smell so the original taste is very pronounced .

4. Tsukune

      Tsukune is ground chicken that is former ground , one menu that is quite trouble some to make chicken meat balls are stabbed like satay before being burned .

5. Soriresu ( Sotlylaisse )

       Sotlylaisse is soriresu in the Japanese way of reading comes from French which means " foils leave that part " . Soriresu is the part of the joint that is found in the chicken's thigh . The part that only has two pieces in each chicken is the jointvof the chicken movement which is often moved so that the meat is firm and tasty .

6. Kokoronokori

       Kokoronokori  is the part that connects the heart and heart of the chicken . This part is the remnants of the heart s called the cocoronocore . This part has a lot of fat and is easily mixed with sauce seasonings father than sair seasonings . So it is better served with seasoning sauce . This part is also clled Kan ( blood vessel ) , Tsunagi ( connector ) , Akahimo and so on .

7. Negima

       Speaking of Yakitoru ussually that comes to mind is " country " . This menu is a standard Yakitori menu made from top chicken combined with scallons which taste and romance fits chicken meat .

8. Kawa

       Kawa is chicken skin . This part is fattu with a strong chewy texture . The chicken skin part that is used varies depending on the store . The photo is a Yakitori that used neck skin .

9. Nankotsu

       Nankotsu is soft bone that is ussually found in chicken joints . Basically soft bones have no taste ,only the texture is crunchy . This section included low calories , so it is suitable for those of you who are afraid to eat too many calories .

10. Reba ( Liver )

      Reba is chicken user . The texture is soft , soft with a thick taste on the tongue . Even thought many don't like this part , there's no hari in trying to order while eating at the Yakitori shop . Fresh chicken liver is not so smelly and produces. a savory taste in the mouth . Ussually chicken live is a seasoned with sauce.

11 . Banjiri

     Banjiri is meat near the chicken tail . Usually thid part of meat contains a lot of fat ,  texture and juicy .

12. Otofuku

        Otofuku is a flesh on the side of the neck precisely in the esophoges and spleen . This part contains a lot of fat so the meat is father sticky on the tongue and crispy texture . Alloy two texture in one part of meat .

13 . Teba

       Teba is one part of chicken wings . The base is called Tebamoto . While the tip is Tebasaki . The meat is a little but contains a lot of fat . The new tebasaki is burned and seasoned with salt . The skin is crispy and meat is soft .