Yakiniku

Yakiniku (焼き肉 or 焼肉), literally meaning "grilled meat", is a popular Japanese style of cooking bite-sized meat (usually beef and offal) and vegetables on gridirons over a flame of wood charcoals carbonized by dry distillation (sumibi, 炭火) or a gas/electric grill.

History

The term Yakiniku first appeared in the early 20th century. It was invented by Korean immigrants in the Kanto region after the Second World War. The term was popularized by a Tokyo restaurant, "Misono", which introduced Korean-style barbecue to Japan in 1945.

Preparation and Serving

In a Yakiniku restaurant, diners order several types of prepared raw ingredients (either individually or as a set) which are brought to the table. The ingredients are cooked by the diners on a grill built into the table throughout the duration of the meal, several pieces at a time. The ingredients are then dipped in sauces known as tare before being eaten. The most common sauce is made of Japanese soy sauce mixed with sake, mirin, sugar, garlic, fruit juice and sesame.

Varieties

There are several varieties of Yakiniku including Horumonyaki, a kind of Yakiniku where offal or variety meats are grilled, often in a marinade. Korean Yakiniku is another variety, which is derived from Korean cuisine and is very popular in Japan.

Cultural Significance

Yakiniku has become a significant part of Japanese food culture. It is often enjoyed in a casual setting, such as at home or at Yakiniku restaurants. It is also a popular choice for celebrations, parties, and outdoor events.

See Also

• Japanese Cuisine
• Korean Cuisine
• Barbecue

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