Yakitori are grilled chicken skewers made from small sized pieces of meat from various parts of chicken, such as; Liver, Breasts, Thighs, Skin, liver and other parts. One of the typical and popular situation of tasting Yakitori is at casual Yakitori bars with beers, other alcohols, such; Nihon-shu, Shou-chu, even wines.The presence of Yakitori for Japanese is not simply one kind of dish,But the important "ingredient" coloring our food culture.
Negima is one of the most popular types of yakitori and consists of pieces of chicken skewered with pieces of leek in between. Momo refers to the thigh meat, so momo skewers are made up of pieces of chicken thigh. Tsukune are meatballs made of minced chicken, egg, vegetables and spices. They are typically formed into multiple small balls or made into one long patty. Torikawa are strips of fatty chicken skin, which have been grilled until crispy. Tebasaki are chicken wings which have been grilled to a crispy golden brown. They are often served in pairs.
There are a variety of methods of preparing yakitori. "Sumibiyaki "(charcoal-grilling) is a well-known method involving roasting the meat over heated charcoal. The far infrared rays allowing the tasty of the chicken to be retained for the maximum taste, also enhancing. Various types of charcoal are used, with "Binchotan" (Hight Quality charcoal) being particularly well-reputed.