Yakitori terminology - Japanese chicken-parts taxonomy

This is a nice primer and glossary, from I guess the (perhaps former) sake supplier for NYC’s Tori Shin:


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It doesn’t answer one question I have: Torigoya’s menu has both gizzard 砂肝 and “gizzard skin” which adds another character to the end. I’ve eaten plenty of gizzard and don’t think of it as having skin, but maybe I wasn’t paying close attention.