Ichinoseki Harami Yaki

The cut is chicken. Not beef. A bird yields only a little of it. It is an Ichinoseki dish, from Iwate.

The texture is springy, with a little crunch to it.

The dish itself is straightforward. Chicken harami, cooked in a sauce.

What I find genuinely interesting is the decision itself. Somebody looked at a cut that comes off a bird in such small amounts, and concluded that this ought to be what the town becomes known for. Regional specialties are usually built from whatever there is a surplus of. The impracticality here is the whole charm of it.