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Yakitori is a popular Japanese dish that features grilled chicken skewers. It’s a staple of Japanese cuisine and a must-try for foodies visiting Japan. Yakitori is often served in izakayas, which are casual drinking establishments that also serve small dishes of food. Izakayas are popular hangouts for locals and tourists alike, making yakitori a perfect introduction to Japanese food culture.

Yakitori is made by grilling small pieces of chicken on skewers over a charcoal fire. The chicken is often seasoned with tare, a sweet and savory sauce made from soy sauce, mirin, sake, and sugar. Yakitori can also be flavored with salt or other seasonings, depending on the restaurant and the chef’s preferences. The skewers are typically served with a side of shichimi togarashi, a Japanese spice blend that adds a spicy kick to the dish.

There are many different types of yakitori, each with their own unique flavor and texture. Some popular types include negima (chicken and leek), tsukune (chicken meatballs), and momo (chicken thigh). Yakitori is often eaten as a snack or appetizer, but it can also be a main course served with rice or noodles.

In addition to being delicious, yakitori is also a relatively healthy option for those watching their diet. Chicken is a lean protein, and grilling it over charcoal allows the fat to drip off, making it a low-fat option. Plus, the small skewers make it easy to control portion sizes, which is great for those who want to enjoy Japanese cuisine without overindulging.

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