Yeoman's test

Yakitori is a popular Japanese dish that consists of skewered, grilled chicken. The term "Yakitori" can also refer to skewered food in general. The skewers are typically made from steel, bamboo, or similar materials. Yakitori is commonly served with tare sauce or salt.

History

The history of Yakitori dates back to the Edo period in Japan (1603-1868). It was during this time that the method of grilling skewered chicken became popular. The dish was originally considered a type of fast food, and was commonly sold at food stalls in the streets.

Preparation

The preparation of Yakitori involves skewering the meat with kushi, a type of skewer typically made of steel or bamboo. The skewers are then placed over a charcoal fire and grilled. The meat is typically seasoned with tare sauce or salt before and during cooking.

Varieties

There are many different varieties of Yakitori, including:

• Negima: Chicken and green onion
• Tsukune: Chicken meatballs
• Kawa: Chicken skin
• Shiro: Chicken intestines
• Nankotsu: Chicken cartilage
• Reba: Chicken liver
• Tebasaki: Chicken wing
• Bonjiri: Chicken tail
• Seseri: Chicken neck

Serving

Yakitori is commonly served with tare sauce or salt. It is often accompanied by a glass of beer or sake. In Japan, Yakitori is commonly enjoyed at special restaurants known as Yakitori-ya.

Health Considerations

While Yakitori is a delicious dish, it is important to consider its nutritional content. The dish is high in protein due to its chicken content, but it can also be high in sodium, especially if a lot of tare sauce is used.

This article is a medical stub. You can help WikiMD by expanding it!
Most recent articles Ongoing trials	Wikipedia