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Shochu match Yakitori (焼き鳥)

Hi guys , do you love yakitori? Yakitori is a Japanese dish of grilled skewered chicken.

Yakitori is really casual dinner with alcohol , we love to eat yakitori with beer and shochu! So today I will introduce yakitori and good shochu for each yakitori.(by my opinion)

First I introduce you Japanese yakitori parts by Japanese and English.

When you come to Japan, you can use this information and enjoy shochu with good yakitori!

But notice, recommend shochu is just my opinion please use for your shochu information.

砂肝 Sunagimo → Gizzard

This is not fatty and you feel crunchy. Japanese say this texture ’コリコリ korikori ‘ that is hard to say by English but crunchy is close.

☆Recommend type of shochu

Low pressure distillation type shochu with Ice. Sunagimo is not fatty but we enjoy this texture so shochu is better to be light taste.

モモ Momo →Thigh

This is really good for tasting meat taste.

☆Recommend type of shochu

Normal pressure type of shochu with water or hot water. Momo is well balanced taste , not fatty but have good meat taste. So shochu is better to be not light but not too much heavy.

ねぎま Negima →Thigh with leek

Negima consists of pieces of chicken, usually thigh meat skewered with pieces of leek in between. I love Negima leek makes taste more simple than only thigh yakitori.

☆Recommend type of shochu

Normal pressure type of shochu with water. Leek makes good balanced taste , so shochu is better to be not light but not too much heavy. If you eat Negima with Sauce(not salt), drink shochu with hot
water!

とり皮 Tori kawa → chicken skin

Torikawa are strips of fatty chicken skin, which have been grilled until crispy. We say this crispy texture カリカリ Karikari .

☆Recommend type of shochu

Low pressure type of shochu with ice. Enjoy Trorikawa karikari texture so pure shochu is good.

肝 Kimo → Liver

So many restaurant asks you , salt or sauce for liver. I love salt so that I can taste simple taste of kimo.

☆Recommend type of shochu

Normal pressure type of shochu with hot water. Kimo taste is so rich , heavy taste so shochu with hot water match. I love to drink sweet potato shochu with hot water for Kimo.

ささみ Sasami →Tenderloin

Sasami taste really bland so sometimes we eat Sasami with Wasabi and Shiso.

☆Recommend type of shochu

Low pressure type of shochu with ice. Enjoy Sasami bland taste if you drink normal pressure type of shochu , shochu taste can beat Sasami taste I feel.

つくね Tsukune → Seasoned minced chicken

There are so many way to eat Tsukune. Normally we eat with raw egg and sauce.

☆Recommend type of shochu

Normal pressure type of shochu with hot water. We eat Tsukune with sauce and egg so taste rich. Shochu with hot water can make your mouth refresh.

ぼんじり Bonjiri → Ttail

Bonjiri is little a bit soft texture but has just light fat. Highly recommend to try.

☆Recommend type of shochu

Normal pressure type of shochu with hot water. I love to drink sweet potato shochu with hot water when I eat bonjiri. Bonjiri rich taste match shochu rich taste.

ハツ Hatsu →Heart

Hatsu is really chewy we say モチモチ Mochimochi .

Hatsu is resilient.

☆Recommend type of shochu

Normal pressure type of shochu with water. Hatsu taste is not so rich we love to enjoy chewy texture so shochu taste is better to be not too much rich , not too much light , well balanced. So I recommend to drink shochu with water.

ちょうちん Chouchin → undeveloped egg with fallopian tube

Chouchin is rare so if you can find Chouchin at restaurant , highly recommend to try.

When you bite Chouchin in your mouth , Yolks break in the mouth. So tasty.

☆Recommend type of shochu

Normal pressure type of shochu with hot water. After you eat Chouchin your mouth will be full of yolk. So Mild taste. So shochu taste is better to be rich. Shochu will be mixed with Chouchin yolk in your mouth , great taste!

なんこつ Nankotsu → Cartilage

Nankotsu is the cartilage taken from the keel bone between the chicken breasts.

The cartilage has a crunchy texture and contains lots of collagen.

☆Recommend type of shochu

Normal pressure type of shochu with water. Nankotsu taste is not so rich we love to enjoy crunchy texture so shochu taste is better to be not too much rich , not too much light , well balanced. So I recommend to drink shochu with water.

せせり Seseri → Neck

The area around the neck of the chicken. It is a place that works well so texture is very tight and crisp.

☆Recommend type of shochu

Normal pressure type of shochu with water. Seseri has balanced fat , not too rich. So better to drink mild shochu.

Vibes point

Yakitori is really casual foods for us when we drink alcohol. Kyusyu area is also famous for yakitori. In Kurume city in Fukuoka is most famous yakitori restaurant amount in Japan. The number of yakitori stores in Fukuoka prefecture is the number one in Japan.

Kyusyu is really famous area for shochu. So we really likes to drink shochu with yakitori.

My recommend shochu for yakitori is just my opinion but please try it.

In 2003, Kurume city became the city that has the number of yakitori shops per 10,000 population the most in the whole city in Japan.

Writer

Glocal BAR Vibes / Nori