Yakitori

nihongo|Yakitori|焼き鳥 やきとり, "grilled bird", is a Japanese type of skewered chicken.

It is made from several bite-sized pieces of chicken meat, or chicken offal, skewered on a bamboo skewer and barbecued, usually over charcoal.

Diners ordering yakitori usually have a choice of having it served with salt (and sometimes lemon juice) or with tare sauce, which is generally made up of mirin, sake, soy sauce and sugar. The sauce is applied on the skewered meat and is grilled until delicately cooked and is served with the tare sauce as a dip.

* hatsu (ハツ) or kokoro (こころ), chicken heart
* rebā (レバー), liver
* sunagimo (砂肝), or zuri (ずり) chicken gizzard
* tsukune (つくね), chicken meatballs
* (tori)kawa ((とり)かわ) chicken skin, grilled until crispy
* tebasaki (手羽先), chicken wing
* bonjiri(ぼんじり), chicken tail
* shiro (シロ),　chicken Small intestines
* ikada (筏) (lit. raft), Japanese scallion, with two skewers to prevent rotation
* gyutan (牛タン), ox tongue, sliced thinly
* nankotsu, chicken cartilage

Common kushiyaki dishes

* atsuage tofu (厚揚げとうふ, deep-fried tofu)
* enoki maki (エノキ巻き, enoki mushrooms wrapped in slices of pork)
* pīman (ピーマン, green pepper)
* asuparabēkon (アスパラベーコン, asparagus wrapped in bacon)
* butabara (豚ばら, pork belly)

ee also

* Japanese cuisine
* Skewer