Where to buy high quality chicken liver that doesnt smell.

6 comments

1. This seems like a post about shopping, maybe your question is solved by [the wiki page](https://www.reddit.com/r/japanlife/wiki/shopping)?

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2. Isn’t it just a matter of properly cleaning and trimming the liver before cooking?

3. While the source of the liver can make a difference, regarding the diet the chicken get, in the finished product it’s mostly about preparation. Cutting and trimming it correctly as well as submerging in water/milk overnight in the fridge and/or parboiling (depending on the dish/recipe you want to prepare) will remove most of the smell. The rest is seasoning/sauce. Something acidic like vinegar or citrus also helps.

4. You remove the smell with proper preparation and cooking. Marinating it beforehand and adding aromatics like garlic, onion, ginger, liquor, etc. to your recipe. Also be sure to check the expiration dates, offal spoils more quickly than meat, so if it looks and smells way off always trust your gut. You can also try frozen because they’d freeze it when it’s fresh.

5. At the yakitoriya the liver is supposed to be very fresh something like 24h for sashimi, max 2 days for skewers, then the unsold is smoked or cooked for otoushi or whatever.

   For such freshness no real secret other than reduce the time it takes to get to the consumer and for that reason everything is specifically ordered to a local butcher known for quality products. And at this time it is not cut yet not until last moment and probably still attached to the heart.

   In a super market low end stuff sits in plastic for days then goes to your home fridge. Maybe try your nearby nikuyasan

6. They probably dipped it in vinegar, and soaked it in herbs, and garlic before serving it to you. Properly prepared.