Due to a wide diversity in cuts and preparation methods, yakitori takes on many forms. Some popular examples include:
"momo" (もも), chicken thigh
"hasami" (はさみ), Gizzard
"sasami" (ささみ), breast meat
"negima" (ねぎま), chicken and spring onion
"tsukune" (つくね), chicken meatballs
"(tori)kawa" (とり)かわ), chicken skin, grilled until crispy
"tebasaki" (手羽先), chicken wing
"yotsumi" (四つ身), pieces of chicken breast
"bonjiri" (ぼんじり), chicken tail
"shiro" (シロ), chicken small intestines
"nankotsu" (なんこつ), chicken cartilage
"hāto / hatsu" (ハート / ハツ) or kokoro (こころ), chicken heart
"rebā" (レバー), liver
"sunagimo" (砂肝) or zuri (ずり), chicken gizzard
"toriniku" (鶏肉), all white meat on skewer
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