[edit] Common yakitori dishes
shou niku (ÕýÈâ) (lit. "proper meat"), chicken thigh pieces -
"standard yakitori", usually with skin
sasami (¤µ¤µ¤ß), skinless chicken breast pieces
negima (¤Í¤®ég), alternating pieces of chicken thigh and
scallion
nankotsu (ܹÇ), chicken cartilage
hatsu (¥Ï¥Ä), chicken heart
reb¨¡ (¥ì¥Ð©`), liver
sunagimo (É°¸Î), chicken gizzard
tsukune (¤Ä¤¯¤Í), chicken meatballs
torikawa (¤È¤ê¤«¤ï) chicken skin, grilled until crispy
tebasaki (ÊÖÓðÏÈ), chicken wing
ikada (·¤) (lit. raft), Japanese scallion, with two skewers to
prevent rotation
[edit] Common kushiyaki dishes
atsuage tofu (ºñP¤²¤È¤¦¤Õ, deep-fried tofu)
enoki maki (¥¨¥Î¥¤, enoki mushrooms wrapped in slices of
pork)
p¨©man (¥Ô©`¥Þ¥ó, green pepper)
asuparab¨¥kon (¥¢¥¹¥Ñ¥é¥Ù©`¥³¥ó, asparagus wrapped in bacon)
butabara (ëà¤Ð¤é, pork belly)
