There is something about yaki-tori that is signature. You need to understand that Japan’s restaurants and chefs focus on one food, at one time. This means that a chef has little leeway and margin of error and is judged on the basis of his true skills and raw ingredients. Especially in the case that many foods in Japan are “raw” and so technique and materials combined with experience is essential. Above is pictured one of my least favorite innards of the chicken but, and I say but, this liver is incredible. Silky and no odd, or off taste that you usually find in liver or that iron taste. It is purely delicious.
Categories: Life Cycles