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Japanese Yakitori

Japanese Yakitori guide. Yakitori is the Japanese art of skewered, grilled chicken. Key dish: Momo (thigh), negima (thigh with spring onion), tsukune (chicken meatball), kawa (skin). Complete guide with techniques and sides.

By Bill Ohaire | Published: April 2026 | Last Updated: April 2026

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Quick Answer

Japanese Yakitori: Momo (thigh), negima (thigh with spring onion), tsukune (chicken meatball), kawa (skin). Small skewers, binchotan charcoal, precise heat control, tare glaze.

About Japanese Yakitori

Yakitori is the Japanese art of skewered, grilled chicken. Every part of the chicken is used — thigh, breast, skin, heart, liver, cartilage — seasoned simply with salt (shio) or tare (sweet soy glaze).

Key Dishes & Techniques

Signature Dish

Momo (thigh), negima (thigh with spring onion), tsukune (chicken meatball), kawa (skin)

Technique

Small skewers, binchotan charcoal, precise heat control, tare glaze

Classic Sides

Cold beer, edamame, pickles, rice

The key is the charcoal — binchotan (white charcoal) burns clean and hot with no smoke flavour. Each skewer is small and cooks in 3-5 minutes. The tare sauce (soy, mirin, sake, sugar) is basted on during the final minute. Precision is everything.

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Frequently Asked Questions

What is japanese yakitori?

Yakitori is the Japanese art of skewered, grilled chicken. Every part of the chicken is used — thigh, breast, skin, heart, liver, cartilage — seasoned simply with salt (shio) or tare (sweet soy glaze).

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Sources & References

1
AmazingRibs.com
The science of BBQ — temperature guides, techniques, and recipes backed by food science.
Reference
2
How to BBQ Right (YouTube)
Malcom Reed's championship-winning BBQ techniques and tutorials.
Video
3
Mad Scientist BBQ (YouTube)
Jeremy Yoder's detailed BBQ experiments and science-based cooking methods.
Video
4
Food Standards Australia New Zealand
Official Australian food safety guidelines and safe cooking temperatures.
Government