Ahh denkushi (伝串) was one of the foulest surprises I had when out drinking around Shinjuku one fine evening. I thought they were little deep fried pieces of chicken but ended up biting into a semi chewy grease sponge of chicken skin. I bought three skewers of the stuff and had to gag them down with a pitcher of Sapporo. At least they were cheap like 50 yen each.
Yeah I had a similar experience buying one at a festival and was not a huge fan, which surprised me as I like chicken skin in general. But the way they do it on the skewers is just not appetizing.
Had to look up denkushi, as I’d just seen them called kawa, and seems like it’s the term one izakaya chain called shinjidai uses. Apparently there’s only like 5 of them in Tohoku so I’ve never been to one.
“the Japanese eat it” is hardly a ringing endorsement.
True, but I’ve gotten used to a lot of their stuff at this point. In light of this thread I was gonna bring up sea cucumbers being both soft and crunchy at the same time. Probably one of the weirdest textures I’ve been exposed to.
I once ate a chicken leg and completely missed the chunk of cartilage on my fork and chomped down on it.
It was about 25 years ago and I still gag when I think about it.
Cartilage is one of the common “foods on a stick” in Japan. Good stuff
Ahh denkushi (伝串) was one of the foulest surprises I had when out drinking around Shinjuku one fine evening. I thought they were little deep fried pieces of chicken but ended up biting into a semi chewy grease sponge of chicken skin. I bought three skewers of the stuff and had to gag them down with a pitcher of Sapporo. At least they were cheap like 50 yen each.
Yeah I had a similar experience buying one at a festival and was not a huge fan, which surprised me as I like chicken skin in general. But the way they do it on the skewers is just not appetizing.
Had to look up denkushi, as I’d just seen them called kawa, and seems like it’s the term one izakaya chain called shinjidai uses. Apparently there’s only like 5 of them in Tohoku so I’ve never been to one.
Yeah, it’s fine when it’s prepared properly and you’re expecting it…
Mind you, “the Japanese eat it” is hardly a ringing endorsement.
True, but I’ve gotten used to a lot of their stuff at this point. In light of this thread I was gonna bring up sea cucumbers being both soft and crunchy at the same time. Probably one of the weirdest textures I’ve been exposed to.