Proof that nothing goes to waste in Japan. Especially the yummy bits

One of the great joys of living in Japan is discovering that the parts of the chicken many Western kitchens throw away are, in fact, the absolute best bits. Exhibit A for today’s Fun Friday deliciousness: yakitori with chicken skin, or kawa, grilled to golden, salty, slightly chewy perfection. And if you’re wondering why mine looks especially beautiful in the photo, it’s because I happen to live with a man who has quietly become an expert yakitori chef. Lucky me indeed.

There is something magical about chicken skin on a skewer. When it hits the grill, the fat starts to render just enough to crisp the edges while leaving the inside soft and rich. A quick brush of tare gives it that glossy, caramelized finish. Paired with negi, the Japanese spring onion that somehow becomes sweeter on the grill, you get this perfect balance of textures and flavors. It’s the kind of food that makes you instinctively lean forward after the first bite, already plotting the next skewer.

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