{"id":94,"date":"2022-10-05T10:00:03","date_gmt":"2022-10-05T01:00:03","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=94"},"modified":"2025-07-21T18:00:51","modified_gmt":"2025-07-21T09:00:51","slug":"22002","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/22002\/","title":{"rendered":"How to eat tebasaki karaage<\/em>, Nagoya-style fried chicken wings | Hold the joint and go in for a bite!"},"content":{"rendered":"

Twist and peel apart<\/h2>\r\n
\"Twist<\/div>\r\n

If you want to enjoy tebasaki karaage<\/em> the smart way, start by using your hands. Use one hand to take hold of the meaty side, and grasp the wingtip with your other hand. The meaty side is called tebanaka<\/em> (literally \u201cmid-wing\u201d), and the wingtip is called tebahashi<\/em> (which means just that \u00a0\u201cwingtip\u201d). Tebasaki<\/em> refers to the entire wing, as shown in the photo above.<\/p>\r\n

\"Twist\"Twist<\/div>\r\n

Once you\u2019ve got the basic grip, twist one hand away from you while you twist your other hand in the opposite direction, peeling the wing apart into two pieces.<\/p>\r\n

Hold the joint, and go in for a bite<\/h2>\r\n
\"Hold<\/div>\r\n

Start eating from the meaty tebanaka<\/em> half. Use your fingertips to grasp the joint that previously connected the two halves of the wing, and hold the piece upright. Now, open wide and go in for a bite, closing your teeth just above your fingers, right on the bones of the joint. Then pull the bones away briskly.<\/p>\r\n

\"Hold<\/div>\r\n

If all goes well, the meat will strip right off the bone. A perfect bite and pull will leave nothing but two clean bones, as shown above.<\/p>\r\n

Savor all the way to the wingtip<\/h2>\r\n
\"Savor<\/div>\r\n

After you\u2019ve eaten the meat from the tebanaka<\/em>, move on to the tebahashi<\/em>. It may be small in size, but the wingtip is packed with flavor, and has the perfect ratio of skin to meat. Use your front teeth in a scraping motion to peel every delicious morsel from the bone.<\/p>\r\n

\"Savor<\/div>\r\n

If you\u2019ve followed the steps so far, you should be left looking at bare bones like these. Every bit of meat on the bones of tebasaki karaage<\/em> is good to eat, so leave nothing behind.<\/p>\r\n

\"Savor<\/div>\r\n

It only takes a few simple steps to cleanly eat tebasaki karaage<\/em>. Now have a sip of your preferred beverage \u2013 may we recommend pairing with beer, or a highball? Repeat, and enjoy to your heart\u2019s content!<\/p>\r\n

 <\/p>","protected":false},"excerpt":{"rendered":"

When you visit Nagoya, Aichi Prefecture, it will be hard to miss the classic izakaya (traditional Japanese pub) dish of tebasaki karaage, Nagoya\u2019s local style of fried chicken wings. Of course, this dish can be enjoyed in Tokyo, too. The number of bones in a chicken wing may present a challenge, but with a few simple tricks, you\u2019ll be leaving nothing but the bones behind. Master the art of enjoying these wings, and friends will be asking you for tips at the next party!<\/p>\n","protected":false},"author":2,"featured_media":104,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[76,81,55,63,69],"class_list":["post-94","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-local-gourmet","tag-nagoya","tag-how","tag-chicken","tag-fried"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/94","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=94"}],"version-history":[{"count":18,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/94\/revisions"}],"predecessor-version":[{"id":521,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/94\/revisions\/521"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/104"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=94"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=94"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=94"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}