Yakitori is chicken meat cut into bite-sized pieces, skewered, and grilled over an open flame using charcoal.
The seasoning is usually salt or tare (a slightly sweet seasoning made with soy sauce), and some restaurants allow customers to choose whether to eat it with salt or tare.
It is said that there are more than 60 types of yakitori, depending on the part of the chicken used.
Typical examples include momo(thigh), negima(thigh skewered with pieces of leek), sunagimo(gizzard), kawa(skin), tsukune(chicken meatballs), sasami(breast), nankotsu(cartilage), and tebasaki (wings).
Tebasaki
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