焼き鳥

焼き鳥の部位 (yakitori no bui)

正肉 (shoniku)

Whole chicken pieces

もも(momo): thigh

むね(mune): breast

ねぎ間 (negima)

Whole chicken meat cut into bite-sized pieces

and alternated with small sliced pieces of spring onion.

ささみ (sasami)

Specially chosen high quality cuts of breast meat.

皮 (kawa)

Chicken skin.

つくね (tsukune)

Small dumplings made by mixing finely minced chicken, egg and potato starch, then skewered onto a stick for grilling.

手羽 (teba)

Chicken wing.

手羽元 (tebamoto)

The part closest to the breast has the least amount of skin. The

two different parts of the chicken are separated by a joint, but this can also be eaten.

手羽中 (tebanaka)

Usually turned inside out and rolled up,

and is called tulip because of its shape.

手羽先 (tebasaki)

The ends of chicken wings have a small amount of meat with a

larger amount of skin.

軟骨 (nan kotsu)

Cartilage chosen from specific parts of the chicken, such as the breastbone “Kappa”（カッパ）, between the neck bone and thigh bone, or knee cartilage “Genkotsu”（げんこつ）.

レバー (reba)

Chicken Liver. Liver with its fatty layer still attached is known as white liver (白レバー),

characterized by a smooth and rich texture.

ハツ (hatsu)

Chicken Heart.

砂肝 (sunagimo)

Muscle of the chicken’s two stomachs, the gizzard has a surrounding double muscle that is odorless and has a pleasant crisp texture.

盆尻 (bon jiri)

Meat at the base of the wings.

せせり (seseri)

Neck meat. This is a rare dish, as only a small amount of this meat is in a single chicken.

そり (sori)

A ping-pong ball sized muscle inside the pelvis. The proper French name “Sot-l’y laisse” is literally translated as “the foolish person leaves it behind”.

白子 (shirako)

Chicken Testicles.

背肝 (seigimo)

Chicken Kidneys. From their shape, these are sometimes also called “Azuki beans” (小豆).

Source: http://yakitori-party.com/chishiki/

http://gohansociety.org/wp-content/uploads/2014/05/Tori-Shin-texts-2013.pdf

http://www.yakitori.co.jp/