Seseri
- Chicken neck. Only a small amount can be taken from each bird, and it has a somewhat uneven texture — it’s juicy and fatty, yet can also be firm in places.
- Chicken skin. It’s an especially popular dish in Japan, where it is prized for its high content of collagen.
- Chicken liver. It’s very delicate as the texture changes frequently, depending on how it’s cooked. The liver is an excellent source of iron and vitamins. Look for restaurants to serve it marinated in tare sauce and add on toppings like shichimi pepper.
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