鳥皮(とりかわ)

とりかわ
noun
chicken skin (as a yakitori cut)
foodcooking
1. chicken skin; skin skewer
Chicken skin as food, especially the yakitori skewer made of it. Grilled long enough to render the fat, it comes out crisp outside and chewy inside, and is a standard cheap item on an izakaya menu.
鳥皮(とりかわ)を二本(にほん)ください。
Two skin skewers, please.
鳥皮(とりかわ)はパリパリに焼(や)いたほうがおいしい。
Chicken skin tastes better grilled until it's crispy.
この店(みせ)の鳥皮(とりかわ)は脂(あぶら)がよく落(お)ちていて、塩(しお)で食(た)べるのが一番(いちばん)だ。
The skin skewers here have the fat well rendered out, and they're best eaten with just salt.

Also written 鶏皮(とりかわ), which is the more precise spelling since 鶏(とり) means chicken specifically. On menus both appear.

Common collocations

Cultural note

  • Yakitori cuts are ordered by name at the counter, usually by the skewer and with a choice of 塩(しお) (salt) or タレ (sauce). 鳥皮(とりかわ) sits alongside もも (thigh), ねぎま (thigh and leek), and 砂肝(すなぎも) (gizzard) on a standard list.
general
Added 2026.8.10 9:22 · Revised 2026.9.4 21:29
30500/30537_torikawa