In what is a quite usual piece of serendipity, I came across this 2021 piece in Eater whilst researching something completely different today and was wondering whether this…
…actually seemed possible or even likely. Did this amazingly talented chef’s nails…
The secret to [Ikegawa-san’s] yakitori is not just the quality of the chicken,” which he sources from Fukushima Prefecture. But, it’s “how he lines up the binchotan charcoal” with no spaces between blocks to create maximum fire, [he explains to Eater]. He also grills the skewers as close to the embers as possible without actually touching them, which keeps the chicken’s juices intact, while crisping the outside meat.
Eater, 2021
… really “melt” in the blow-torch heat of his binchōtan charcoal grill?
Naaaaaah.
Nails are pretty much simply just keratin, the same stuff as makes up your hair. And — like all proteins — subject them to too much heat and they’ll char and burn. Just like your steaks or your eggs, if you take your eye off the pan. We’ve all done it, I know. But they don’t melt now, now do they?
Nor do they start looking like something made out of congealed candle-wax. This is a non-story, folks, sorry.
I mean I kind of appreciate the sentiment, I guess: “amazing yakitori chef is willing to suffer unimaginable pain and is happy to sacrifice body parts to get your food to the table”. But really? Did no one look at this and go “huh?” Look at the picture they used at the very head of the article…
Now, do those nails look burnt and melted? No, no they don’t, that’s right.
But damn! His food does look fantastic, no?
You should read this review, by Yakitoriguy.
The 食道-Shokudo is the esophagus which is taken out from the chicken when removing the digestive tract. This was the first time trying esophagus. Very fatty and soft.
The ハツモト-Hatsumoto is the artery/blood vessels part that’s separated from the muscular part of the heart. You can see the artery sticking out the side in the photo. The Hatsumoto renders in its own fat and so it is a bit crunchy and chewy but because it’s part of the heart, it has a nice red meat-like flavor.