Kawa

akawa

This time you can see in the right corner of the photo, the grated daikon (Japanese radish) and on top is a lemon de-skinned and the exocarp under the rind is turned into a creamy paste that is used in combination wit the daikon to cut the fattiness. A fantastic taste, low energy food that adds a dimension of flavor. I forgot to mention, “kawa” is the skin of the chicken, it is toasted to a crispy perfection.

The chicken skin contains a lot of collagen, and although it may not look so good on the outside it has a natural protein good for human skin. The skin from the thigh is thicker then skin from the neck, so I recommend you try the skin from the neck for the best taste.

Categories: Life Cycles