kurogane wrote:Samurai_Jerk wrote:yanpa wrote:OTOH, when I read "absolutely no chicken-skin-only skewers" first reaction was "why the hell not?"
It's weird how besides offal when it comes to yakitori chicken skin seems to be the one that grosses so many FG out. Especially considering that most of them wouldn't think twice about eating the skin if it were still attached to the meet and might even peel the crispy skin of a baked chicken that just came out of the oven.
I am pretty sure that my objection is the cooking method, not the item. I love properly roasted skin, though a touch of meat does give it balance. What I cannot stand is that rubbery grease texture they so adore, and I have only met one Yakitori owner that would grill the skin to my liking, which is to say just this side of charcoal. FTR, it's the old dude at Kaga Daiko behind the Katamachi scramble in Kanazawa. Yummy bird to be had there. If you take an obviously much younger girl he goes the extra mile for you too, which I always found gracious.
PS offal is not a food product. It's Danish for garbage.
If they tried the skin and didn't like the way it was cooked I would sympathize. However, I've met A LOT of FG who won't even give it a try and are grossed out by the concept. That I don't get. I'm not a fan of the places that make it rubbery either and there are a lot of them. However, there are also plenty of places that do cook it up nice and crispy and it's awesome. You can also ask for yokuyaki just to be safe.
I grew up eating liver, steak and kidney pie, and mystery meat soup from China town, so offal has never bothered me that much. However, when not prepared properly it can be pretty bad. The places that know what they're doing are excellent though. I've converted some people by taking them to the right motsuyaki-ya.