In common cuisine, chicken parts are separated by more general parts like wings, drumsticks, breasts, but for Yakitori, we separate down to the specific muscles and organs, and even the skin from those specific parts are unique skewers with different tastes and mouthfeel.

One example of this is the Ginkawa and Sunagimo. Dissected from the chicken gizzard, we separated the muscle and the skin to create separate skewers. The Ginkawa, also known as the Silver Skin, is the chewy layer of chicken innards that surround the muscle. That muscle is the Sunagimo, the muscles from the chicken gizzard.

As a flexible, protective layer, the Ginkawa has a chewy texture and a strong flavour of chicken innards that is loved by Japanese people. The Sunagimo, however, has a more crunchy texture as a dense muscle, providing a mild flavour and unique texture that is suitable for more people. Sunagimo is also more absorbent of the smokey taste than Ginkawa.