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foodjapan.net - Bonjiri

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Bonjiri skewers

[food]* Dusted lightly with salt and roasted on high heat, this dish employs that most succulent and juicy part of the chicken anatomy: the bum.


Bonjiri refers to the fatty cut of meat taken from the "butt" of the chicken, when served as yakitori. Like other yakitori dishes, it is usually skewered with bamboo and roasted over charcoal, and typically served with salt.

Ballpark figure of ¥200 per skewer, but varies. 


The region is said to be the place which gives rise to the most muscle development in a chicken, and as such acquires an especially exquisite and rich taste. High fat content and a dense texture make it excellent for yakitori.




Not uncommonly found at yakitori stalls or specialist restaurants all over Japan. 


Hmm. I like. Tastes rather like standard roast chicken, except richer, and almost creamy (that would be from the fat) - outside charred just lightly to give it a delicate, sharp bite, but the texture is surprisingly firm and pleasantly crisp, like a cross between fat and cartilage. Most definitely recommend. ♥♥♥♥

For more information, see our blog entry on bonjiri.

Would you try it? Or have you tried it? It's good, right? Right? Agree with me below or on Twitter / twitter.com/foodjapan


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The administrative and cultural capital of Japan, Tokyo is home to 12 million people, 160,000 restaurants and the most Michelin stars in the world (227)
Uni - sea urchin

Uni, or sea urchin, is one of the most treasured delicacies in Japan, but it's also eaten in Chile, the West Indies and in Mediterranean cuisine.
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