A Guide to the Most Popular Poultry Cuts Used in Japan

Japan's culinary landscape is rich and diverse, with poultry playing a significant role in its traditional dishes. Different cuts of poultry are used not only for their flavor but also for their cooking methods. In this article, we will explore the most popular poultry cuts used in Japan, highlighting their uses and culinary significance.

1. Mune (Breast)

The breast is one of the most popular cuts in Japanese cooking, especially in dishes like yakitori and tonkatsu. Mune is prized for its lean meat and mild flavor. It is often grilled, fried, or poached and can be enjoyed in salads or with dipping sauces. The breast meat is known for its versatility and is often preferred for lighter meals.

2. Motohara (Thigh)

Motohara, or thigh meat, is another favorite cut in Japanese cuisine. This part is tender, juicy, and packed with flavor, making it ideal for a variety of dishes, including karaage (Japanese fried chicken) and nikujaga (meat and potato stew). The higher fat content of thigh meat gives it a richer taste, which complements bold seasonings and marinades.

3. Teba (Wing)

Poultry wings, known as teba, are a popular snack or appetizer in Japan. Often seasoned with soy sauce, garlic, and ginger, they are typically grilled or fried until crispy. Teba is also used in tebasaki, a regional specialty from Nagoya that features seasoned and grilled chicken wings served with a sprinkle of sesame seeds and a hint of spice.

4. Sakan (Back)

The back cut, or sakan, is less commonly used but remains significant in certain dishes. It is often utilized for making rich, flavorful stocks and soups. The bones and connective tissues in the back contribute depth and umami to broths, making it a perfect choice for ramen and other hearty soups.

5. Asu (Neck)

Neck meat, referred to as asu in Japanese, is another cut that is highly regarded for its flavor. Though it requires longer cooking times to become tender, it is often used in stews and braised dishes. Asu is frequently combined with vegetables and seasoned with soy sauce for a comforting meal during colder months.

6. Hara (Gizzard)

Gizzard, or hara, is a unique cut that is often used in traditional Japanese cuisine. This firm and chewy part is often prepared in stir-fries or grilled as skewers. Gizzards are appreciated for their texture and are sometimes marinated to enhance their flavor profile.

7. Nankotsu (Cartilage)

Nankotsu, or cartilage, is a beloved part of the chicken, particularly in the form of skewers like yakitori. Known for its distinct crunch and chewy texture, it is seasoned and grilled to perfection. Nankotsu adds an interesting texture contrast to meals and is frequently enjoyed in izakayas (Japanese pubs).

Conclusion

Each poultry cut in Japan holds its own unique culinary significance and is used in a variety of traditional dishes. Understanding these cuts not only enhances your cooking skills but also allows you to appreciate the rich flavors of Japanese cuisine. Whether you are grilling yakitori, preparing a comforting soup, or diving into a plate of karaage, exploring these cuts can elevate your culinary experience.