Sweet parfaits are everywhere in Japan. Despite limitless varieties (cornflakes included), they probably shouldn’t contain chicken livers.
In this country, no part of the chicken is left uneaten — from seseri (neck) to bonjiri (tail), kawa (skin) to nankotsu (cartilage) and everything in between, including chōchin (immature yolks still inside the oviduct). This low-waste ethos extends to yakitori, where sunagimo (gizzards), hatsu (heart) and kimo or reba (liver) are mainstays served sometimes salted but more often in tare (sauce).
If you can conceptualize parfaits not as the dessert item they usually are in Japan but rather, as the French do, as a smooth textured cousin to pates and terrines, then feast your eyes on this unique parfait recipe.
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