Poultry cut: where it is, price, recipes
Sunagimo (gizzard)
Sunagimo means "sand liver", a name that describes the gizzard's job of grinding with swallowed grit. Sliced thin and salt-grilled, it crunches.
- Grilled
$5/ lb
- In French
- Sunagimo (gésier)
- French cuts
- Gésier
- Where it sits
- Giblets. The gizzard grinds grain with the small stones a hen swallows; yakitori cooks call it "sand liver".
- Tenderness
- 2/5
- Flavor
- 4/5
- Marbling
- 1/5
- Price
- $5 / lb ·
- Actual size
- ~5 cm
Compared with its neighbors
Compared with Reba (liver), Sunagimo (gizzard) is less tender (2/5 vs 4/5), milder (4/5 vs 5/5) and costs $1 a pound more.
Compared with Hatsu (heart), Sunagimo (gizzard) is less tender (2/5 vs 3/5) and costs the same.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Sunagimo (gizzard) | 2/5 | 4/5 | 1/5 | $5 / lb | Grilled |
| Reba (liver) | 4/5 | 5/5 | 1/5 | $4 / lb | Grilled |
| Hatsu (heart) | 3/5 | 4/5 | 1/5 | $5 / lb | Grilled |
