About Yakitori skewers

What's Yakitori?

Yakitori, or Japanese grilled chicken skewers, is a beloved dish in Japan that captures the simplicity and depth of Japanese culinary traditions. Known for its savory and smoky flavor, yakitori is prepared by skewering bite-sized pieces of chicken and grilling them over hot charcoal. Each skewer is typically seasoned with either tare (a sweet soy-based sauce) or shio (salt), enhancing the natural flavors of the meat. Yakitori can be found everywhere, from casual street food stalls to high-end restaurants, making it accessible to locals and travelers alike.

Types of Yakitori

・Momo (Thigh):
One of the most popular choices, momo is tender and flavorful. Grilled thigh meat has a rich, juicy texture, especially when seasoned with tare sauce.

・Negima:
This style alternates pieces of chicken thigh with green onions on the skewer. The combination of juicy meat and the crisp, slightly sweet green onions creates a balanced flavor.

・Torikawa (Chicken Skin):
Crispy and rich, torikawa is a favorite for those who enjoy a more savory, fatty flavor. It’s often seasoned with salt and grilled until crispy, making it a satisfying treat.

・Tsukune (Chicken Meatballs):
Tsukune is made by grinding chicken meat and mixing it with seasonings, then shaping it into small meatballs on skewers. Often glazed with tare, tsukune is tender with a slightly sweet flavor and is popular with both adults and children.

・Tebasaki (Chicken Wings):
Grilled until crispy on the outside while remaining juicy inside, tebasaki wings are another popular choice. They’re often seasoned with salt and have a slightly smoky flavor.

・Reba (Liver):
Chicken liver is enjoyed for its rich, almost creamy texture. It’s often grilled with tare sauce to balance its unique taste, making it a delicacy for those who appreciate a deeper flavor.

・Nankotsu (Cartilage):
This type of yakitori uses chicken cartilage, providing a unique crunchy texture. Seasoned with salt, nankotsu is low in fat and popular for its crisp, chewy bite.

Taste of Yakitori

Yakitori is celebrated for its smoky, savory flavor, which is achieved through grilling over binchotan, a type of Japanese charcoal that burns clean and infuses a subtle smokiness. Depending on the seasoning, the taste can range from slightly salty to richly savory and sweet. Salt-seasoned yakitori highlights the natural flavors of the chicken, while tare-seasoned yakitori adds a hint of sweetness and umami, creating a more robust taste. This dual seasoning style allows for a variety of flavor profiles, catering to both lighter and more savory preferences.

The taste experience of yakitori also depends on the type of meat used. Thigh meat (momo) is juicy and full-bodied, liver (reba) has a distinct creaminess, and tsukune meatballs offer a softer, subtly sweet flavor. Each skewer provides a unique texture and taste, allowing diners to sample different parts of the chicken and enjoy a rich, diverse eating experience.

Price of Yakitori

Yakitori prices vary widely depending on where it’s served. At casual izakayas (Japanese pubs) or street vendors, individual skewers typically cost between 100 to 300 yen (about $0.70 to $2 USD). High-end yakitori restaurants, where premium-quality chicken is used and the cooking is more refined, may charge around 500 to 1,000 yen ($3.50 to $7 USD) per skewer. Many izakayas also offer set options, where several types of yakitori are served on a plate, allowing diners to enjoy a variety at a lower cost. These set menus can cost between 1,000 to 2,500 yen ($7 to $18 USD), depending on the selection and establishment.

Although prices can vary based on the type and quality of the meat, yakitori remains an affordable and accessible option for both locals and tourists. The wide range of pricing makes yakitori a versatile meal choice, whether enjoyed as a quick snack from a street vendor or as part of a more elaborate dining experience.