9. Cartilage from chickens
What it is: skewered cartilage from chickens on a stick
The average cost per skewer is between $0.79 and $1.58. Nankotsu, or chicken cartilage, is extracted from the keel bone, which is situated in between the chicken breasts. Because of the high collagen content of the cartilage, Nankotsu has very little meat adhering to it. Yakitori restaurants serve skewers called Nankotsu, in which a wooden stick is used to pierce the cartilage.
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Each skewer of this well-liked street cuisine only costs 100–200 yen. You can select your sides and the seasoning you want for the cartilage, and most nankatsu are prepared to order straight off the grill. Although some people use chopsticks to remove the meat from the stick, yakitori cuisine is intended to be consumed with the hands.
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