Furisode chicken may not be as well-known as other cuts, but its perfect balance of tenderness, juiciness, and rich flavor makes it a hidden gem worth trying. Whether grilled, fried, or cooked in a flavorful sauce, it offers a unique and satisfying experience. Next time you’re in Japan, keep an eye out for furisode chicken at specialty butcher shops or yakitori restaurants—you won’t regret giving it a taste!
What is Furisode?
Furisode is the part of a chicken located between the wing and the breast, similar to the “shoulder” in humans. While it can sometimes be found in supermarkets, it is often labeled as “shoulder meat” or occasionally as “toritoro.” Furisode is a flavorful cut with a balance of moderate fat and a light taste. It is lighter than thighs or wings but juicier than breast meat, making it both tender and satisfying. This is a rare cut, with only 30-60g of it being taken from a whole chicken. Its taste is lighter and less fatty than chicken thigh meat, and juicier and less dry than breast meat.
Furisode History
The history of furisode chicken (ふりそで) in Japan is not as well-documented as other cuts, but its name comes from its resemblance to the long, flowing sleeves of a furisode kimono. This cut, located between the wing and breast, has long been prized for its balance of tenderness and juiciness. While furisode chicken was traditionally less recognized compared to popular cuts like thighs (momo) or breast (muneniku), it has gained more attention in recent years, especially in yakitori restaurants and specialty butcher shops. Though not widely available in supermarkets, it is sometimes labeled as “shoulder meat” or “toritoro” and is appreciated by those who seek unique and delicious chicken cuts.
Recommended ways to eat Furisode
Simply Grilled with Salt
Rubbing chicken shoulder meat with salt and grilling it enhances its natural flavor, resulting in a firm, chewy, and satisfying bite. Adding finely chopped green onions provides extra color and freshness.
Olive Oil Grilling
Slowly grilling the meat in olive oil brings out its rich flavor and keeps it tender and plump. Marinating with salt and olive oil before grilling adds depth and creates a beautiful golden-brown crust.
Teriyaki Chicken
Chicken shoulder meat works perfectly in teriyaki, offering a plump and juicy texture with a sweet and savory glaze. The ideal teriyaki sauce ratio is sugar, soy sauce, sake, and mirin in equal parts, making it easy to prepare.
Fried Chicken (Zangi)
Using chicken shoulder meat for fried chicken results in a juicy yet light texture. In Hokkaido-style “Zangi,” the meat is seasoned with grated vegetables and yakiniku sauce, and adding “Zantare” sweet-sour sauce enhances the flavor.
FAQ
- What part of the chicken is “furisode”?
-
“Furisode” is the shoulder meat of the chicken, a rare part located between the breast and the wing. Only about 50g can be taken from one chicken, so it is highly valued.
- What is the best way to cook furisode?
-
What is the best way to cook furisode? Furisode is best used for yakitori (grilled chicken skewers) or karaage (fried chicken) to take advantage of its juicy and tender texture. It has a light and elegant flavor and is especially delicious when fried.
Restaurant
Minami Aoyama Toriyakou (南青山 とりや幸)
Minami Aoyama Toriyakou is a high-end yakitori restaurant mainly serving Hinai chicken yakitori. The yakitori, grilled over binchotan charcoal, maximizes the flavor of the ingredients, mainly with salt grilling. Course meals are served individually, and you can also enjoy seasonal vegetables, foie gras, and local chicken prosciutto. With a hideaway-like atmosphere for adults, it is ideal for entertaining, anniversaries, and dates. It has been listed in the Michelin Guide for two consecutive years and is attractive for its high-quality space and cuisine.
Conclusion
Furisode chicken may not be as well-known as other cuts, but its perfect balance of tenderness and juiciness. Whether grilled, fried, or cooked in a rich sauce, it offers a delicious experience that’s worth trying. If you ever come across furisode chicken at a supermarket or a yakitori restaurant in Japan. Don’t miss the chance to taste this flavorful cut for yourself!
If you enjoyed learning about furisode chicken, you might also want to try other flavorful and unique chicken cuts in Japan, such as seseri (neck meat) or bonjiri (tail meat), each offering a distinct taste and texture worth exploring!
Comments