Japanese Chicken Diaphragm (Yumemidori) is a prized and relatively rare cut in Japanese yakitori culture, with only a small amount taken from each chicken. Yumemidori chicken itself has a light natural sweetness, while the diaphragm cut is firm, springy and rich in flavour; when grilled, it releases a fragrant layer of fat and a deeper meaty taste. With about 200g per pack, it is perfect for skewers, grilling, quick stir-frying or making small izakaya-style dishes, and it pairs especially well with beer.

Recommended recipe: Salt-grilled chicken diaphragm (serves 1–2)

Ingredients:

• 1 pack Japanese Chicken Diaphragm (Yumemidori), about 200g

• A little sea salt

• A little black pepper

• A wedge of lemon

• A little cooking oil

• Bamboo skewers (optional)

Method:

1. Thaw the chicken diaphragm and pat dry with paper towels; trim any tough membrane if needed.

2. Season lightly with sea salt and black pepper, then marinate for 10–15 minutes.

3. Preheat a pan, grill or oven, and either skewer the pieces or lay them flat to cook.

4. Grill over medium heat until both sides are golden with a light char and the meat is fully cooked.

5. Finish with a squeeze of lemon for a fresher flavour.