It is called chicken skin, but it usually refers to the neck skin of a chicken. The skin of other parts of the chicken is thick and fatty, while the skin of the chicken's neck is soft and low in fat. It is used as an ingredient for Torikawa, a popular yakitoriya menu. Originating in Fukuoka, Torikawa is said to have been conceived in the 1960s by a Fukuoka yakitori chef to cook delicious chicken skin for his daughter who hates chicken skin. Wrapping the chicken skin on the skewers takes about 5 minutes per piece, and it is not grilled once, but seasoned and grilled several times, so the inside is moist, the outside is crispy, and the smell is strong.