Food: Yakitori (Japan)

焼き鳥 (hiragana やきとり, romaji Yakitori) is a type of kebab popular in Japan. Literally, the name means 'fried bird', because most yakitori dishes are made of chicken. Yakitori-ya are some of the cheapest restaurants in Japan, and are found throughout the country. There are two main ways to season yakitori. One is with sea salt and lemon, and the other is with tare sauce (a sweet and thick soy sauce).

This googlesnatched photo shows yakitori with mushrooms and chicken together.

If you are picky about your meat, yakitori may not be for you. When you order your kebabs, you are literally asking for the part of the chicken that you want. For example, kokoro (chicken heart), sunagimo (chicken gizzard), kawa (chicken skin), bonjiri (chicken tail), shiro (chicken intestines), and nankotsu (chicken cartilage).

Less intimidating varieties include toriniku (white meat chicken), atsuage dofu (deep fried tofu), and enoki maki (mushrooms wrapped in pork slices).