Sweet parfaits can be found everywhere in Japan. Despite the unlimited varieties (including corn flakes), they probably shouldn’t contain chicken livers.
In this country, no part of the chicken goes uneaten seseri (neck) on bonjiri (tail), Kawa (skin). nankotsu (cartilage) and everything in between, including chochin (immature yolks still in the oviduct). This low-waste ethos extends to yakitori, where zonagimo (gizzard), hatsu (heart) and kimo or reba (liver) are mainstays that are sometimes served salted but more often tare (sauce).
If you can’t think of parfaits as the dessert they usually have in Japan, but rather, as the French do, as a smooth, textured cousin of pates and terrines, take a look at this unique parfait recipe.
