18 kinds Yakitori(やきとり) parts you must try!

There are approx. 300 kinds of Japanese chicken. 

Although it does not care whether  males or females, chickens shipped at one month old are distinguished “Wakadori (Young chickens)” .
This meat is low fat and softness.


Today, I introduce Japanese chicken.

Chicken Kinds

There are approx. 300 kinds of Japanese chicken. We have 3 major chickens as follows.

  • Nagoya-Cochin in Aichi prefecture.
  • Hinai-Jidori in Akita prefecture.
  • Satsuma-Jidori in Kagoshima prefecture.
nagoya kochin

Their meats are more rich, juicy, and tender than the other chicken. 

It seems to melt on the tongue…like ice cream.
We are sorry, we never export them to overseas.

Yakitori Recipes


We use chicken in curry, chicken rice, Yakitori, hot pot dishes, Teriyaki, or so. 
Recipes will  explain on another page. I can not describe so many that recipes knows only Japanese people at once.

Chicken Description


This is a Japanese name for yakitori. Red words are giblets.

①kanmuri: Crown
②Seseri: Neck
③Kawa: Skin
④Hatsu: Heart
⑤Mune: Breast
⑥Sasami: Tenderloin
⑦Yagen: Breast Cartilage
⑧Harami: Diaphragm
⑨Genkotsu: knee Cartilage

⑩Tebasaki: Wing tip
⑪Tebanaka: Wingette
⑫Tebamoto: Drumette
⑬Rebaa: Liver
⑭Bonjiri: Coccyx
⑮Sunagimo: Gizzard
⑯Sori: Oysters
⑰Momo: Thigh
⑱Kinkan: Ovary



“Niku” means meats. I would like to talk about meat’s texture. 

② Seseri-neck


This word is used only chicken. Do not use to human. (Human’s neck is “Kubi”)

Texture is chewy and juicy, moreover much Containing a lot of collagen, so good for skin😊

This is one of the delicacies in Yakitori.

③ Kawa-skin


It is mainly the neck skin. It’s soft, juicy and full of collagen also. You must be addicted this texture.

I am huge lovin’ 😍

⑤ Mune-breast


It’s standard meats as popular as thigh in Yakitori.

We often eat as “Negima”, sticking leeks and breast meats alternately with salty.

This works well with Sake and rice very much😃

⑥ Sasami-Tenderloin


This is a part of the breast meat, is low in fat and has a tender, light flavor. As you know, this meat is popular among dieters.


This is so light taste, that we usually eat wrapped with Shiso and Ume pickled taste or topped with Mentaiko (spicy cod roe),wasabi and so on seasoned.

⑧ Harami-Diaphragm

It has a unique crunchy texture.(Photo to the right)


⑩-⑫ Teba-Wing

⑩Teba saki


Wings divids into 3 parts.

In Nagoya city, they eat dipped in coca cola😨 They say it becomes softer and more tasty.

⑪Teba naka

teba naka

The part between the wing tip and Drumette. This is the part of the wing that is used as Yakitori.


This is not used for Yakitori so much.  We usually eat them with fried chicken.

⑭ Bonjiri-Coccy


This meat is around the tail, a juicy and rich. We often call as Sankaku( means triangle) or Tail also.

⑯ Sori-Oysters


This is named after the French word “Sot-l’y-laisse“. These round pieces of the meat adjacent to the ilium.

The texture has unique elastic and crispy.



It has the most rich and chewy texture in chicken. The standard meat for Yakitori.



“Motsu” means offal. Here are just a few typical offals. This photo is “Sunagimo”.

④ Hatsu-Heart


“Hatsu” is a heart.

It’s quite crunchy and hard texture. We usually eat it with a salt and lemon.

⑬ Rebaa-Liver


“Rebaa” is a liver. with a unique sticky texture. Chicken liver is called as Shiroreba (like hard foie gras).

⑮ Sunagimo-Gizzard


 Texture is light taste and crunchy texture. We usually eat with salty.

This part is loved by people of all ages. because it has no smell and chewy. 

⑱ Kinkan-Ovary


This is the yolk of immature eggs found in the ovaries.It is also called as a Japanese lantern.

Texture looks like boiled yolk. There is “Shirako”, Seminal vesicle also. They are tonic😁



These are the other parts of the body. The legs are called “Momiji”. It is often used as a soup stock of chicken soup, but it is not eaten in Yakitori.

① kanmuri-Crown

“Kanmuri” is a crown. I heard it is crunchy and yummy, but I’ve never eaten it before.

⑦ Yagen-Breast Cartilage

“Yagen” is named after the similar shape to a tool called “Yagen” used in the Edo period to crush medicines.


This texture is very crunchy and like snacks. It is often used for deep-fry also.

⑨ Genkotsu-knee Cartilage


“Genkotsu” is a fist. This is named after the similar shape also.
This part is a cartilage of the knee, though.

It is also cranchy and has an addictive texture🥰
we often eat deep-fried with lemon.

When you go to Izakaya in your country, ask them these part of chickens by all means!

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