Information about Yakitori
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Yakitori being cooked
It is made from several bite-sized pieces of chicken meat, or chicken offal, skewered on a bamboo skewer and barbecued, usually over charcoal.
Diners ordering yakitori usually have a choice of having it served with simply salt (and sometimes lemon juice) or with tare sauce, which is basically made up of mirin, sweet sake, soy sauce and sugar. The sauce is applied on the skewered meat and is grilled until delicately cooked and is served with the tare sauce as a dip.
Yakitori is a very popular dish in Japan. Many working people grab a yakitori and a beer from yakitori stalls on the way home from work. Yakitori is also a common, cheap accompaniment to beer in izakayas.
Strictly speaking, the term "yakitori" refers to grilled (yaki) bird (tori), essentially yaki tori is grilled chicken. Similarly skewered grilled food made with other ingredients such as beef, pork, fish or seafood is usually available at yakitori establishments and are known as kushiyaki (串焼), lit. skewer grill, in Japan. However, outside of Japan, and even in some areas of Japan (in particular Kyūshū, Higashimatsuyama city and parts of Hokkaidō) these would also be referred to as yakitori.
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from Akiyoshi Yakitori restaurant
Common yakitori dishes
- shou niku (正肉) (lit. "proper meat"), chicken thigh pieces - "standard yakitori", usually with skin
- sasami (ささみ), skinless chicken breast pieces
- negima (ねぎ間), alternating pieces of chicken thigh and scallion
- nankotsu (軟骨), chicken cartilage (from the thigh)
- kappa (かっぱ), chicken cartilage (from the breast)
- hatsu (ハツ) or kokoro (こころ), chicken heart
- rebā (レバー), liver
- sunagimo (砂肝), or zuri (ずり) chicken gizzard
- tsukune (つくね), chicken meatballs
- (tori)kawa ((とり)かわ) chicken skin, grilled until crispy
- tebasaki (手羽先), chicken wing
- shiro (シロ), chicken Small intestines
- ikada (筏) (lit. raft), Japanese scallion, with two skewers to prevent rotation
- gyutan (牛タン), ox tongue, sliced thinly
Common kushiyaki dishes
- atsuage tofu (厚揚げとうふ, deep-fried tofu)
- enoki maki (エノキ巻き, enoki mushrooms wrapped in slices of pork)
- pīman (ピーマン, green pepper)
- asuparabēkon (アスパラベーコン, asparagus wrapped in bacon)
- butabara (豚ばら, pork belly)
Similar dishes
Brochette (French), Espetada (Portuguese), Satay (Indonesian), Shashlik (Russian), Shish kebab (Turkish), Mici (Romanian) or Souvlaki (Greek)Other meanings
Among Japanese aviation engineers and pilots, birds sucked into a jet engine are referred to as yakitori.A "Yakitori" tile also features in Japanese mahjong. It is a flat tessera with a picture of a skewered sparrow on it. Each player starts the game with a Yakitori tile on the table to his right. On completing a hand the player may remove his "Yakitori" tile. Any player who fails to complete a hand and who therefore still has his "Yakitori" tile on the table at the end of the game has to pay a fine - he has been skewered like a sparrow on a grill!
See also
There are many views as to what defines Japanese cuisine, as the everyday food of the Japanese people has diversified immensely over the past century or so. In Japan, the term "Japanese cuisine" (nihon ryōri, 日本料理 or washoku
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skewer is a thin metal or wood stick used to hold small pieces of food together while grilling.
Metal skewers are typically stainless steel and will have a pointed tip on one end and a grip of some kind on the other end for ease of removing the food.
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Metal skewers are typically stainless steel and will have a pointed tip on one end and a grip of some kind on the other end for ease of removing the food.
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chicken (Gallus gallus) is a type of domesticated fowl, believed to be descended from the wild Indian and south-east Asian Red Junglefowl.
The chicken is one of the most common and wide-spread domestic animals.
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The chicken is one of the most common and wide-spread domestic animals.
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Offal is the entrails and internal organs of a butchered animal. The word does not refer to a particular list of organs, but includes most internal organs other than muscles or bones.
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Charcoal is the blackish residue consisting of impure carbon obtained by removing water and other volatile constituents from animal and vegetation substances. Charcoal is usually produced by heating wood, sugar, bone char, or others substances in the absence of oxygen (see char).
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Salt is a mineral essential for animal life, composed primarily of sodium chloride. Salt for human consumption is produced in different forms: unrefined salt (such as sea salt), refined salt (table salt), and iodized salt.
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C. × limon
Binomial name
Citrus × limon
(L.) Burm.f.
The lemon (Citrus × limon) is a hybrid in cultivated wild plants.
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Binomial name
Citrus × limon
(L.) Burm.f.
The lemon (Citrus × limon) is a hybrid in cultivated wild plants.
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Mirin (kanji: ; hiragana: ) is an essential condiment used in Japanese cuisine, with 40%–50% sugar. It is a kind of rice wine similar to sake, but with a lower alcohol content—14% instead of 20%. In the Edo period, Mirin was drunk as a sweet sake.
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Sake (Japanese: ; pronounced [sa.kɛ] Listen
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Soy sauce (US) or soya sauce (Commonwealth) is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. The sauce, originating in China, is commonly used in East and Southeast Asian cuisine and appears in some Western cuisine dishes, especially as
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Beer is the world's oldest[1] and most popular[2][3] alcoholic beverage. It is produced by the fermentation of sugars derived from starch-based material — the most common being malted barley; however, wheat, corn, and rice are also widely
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Higashimatsuyama (東松山 Higashimatsuyama-shi
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A gizzard is a specialized stomach with a thick, muscular wall used for grinding up food. It is found in birds, reptiles, earthworms, some fish, insects, mollusks, and other creatures. In certain insects and mollusks, the gizzard features chitinous plates or teeth.
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In biology the small intestine is the part of the gastrointestinal tract (gut) between the stomach and the large intestine and includes the duodenum, jejunum, and ileum. It is where the vast majority of digestion takes place.
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raft is any flat floating structure for travel over water. It is the most basic of boat design, characterized by the absence of a hull. Instead, rafts are kept afloat using any combination of buoyant materials such as wood, sealed barrels, or inflated air chambers.
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A. chinense
Binomial name
Allium chinense
G.Don.
Allium chinense (ラッキョウ Rakkyō
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Binomial name
Allium chinense
G.Don.
Allium chinense (ラッキョウ Rakkyō
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Tofu (the Japanese Romaji spelling), also known as doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin[1]
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In cooking, en brochette refers to food cooked, and sometimes served, on brochettes, or skewers. The French term generally applies to French cuisine, while other terms like shish kebab, satay, or souvlaki describe the same technique in other cuisines.
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French cuisine is considered to be one of the world's most refined and elegant styles of cooking. The national cuisine known today has evolved from centuries of social and political change.
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The espetada is a typical Portuguese dish made of large chunks of beef rubbed in garlic and salt, skewered onto a bay leaf stick with vegetables such as onions and bell peppers and left to grill over smouldering wood chips.
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Satay (spelled as sate in both Indonesian and Malay) is a dish consisting of chunks or slices of dice-sized meat (chicken, goat, mutton, beef, pork, fish, etc.) on bamboo skewers.
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Indonesian cuisine reflects the vast variety of people that live on the 6,000 populated islands that make up Indonesia. Indonesian cuisine is as diverse as Indonesian culture, and has taken on culinary influences from many sources.
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Shashlik or shashlyk (Russian: Шашлык, from Crimean Tatar Şışlıq[1][2]) is a form of Shish kebab popular throughout the former Soviet Union and Mongolia.
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Russian cuisine derives its rich and varied character from the vast and multicultural expanse of Russia. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, poultry, game, mushrooms, berries, and
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Kebab (also transliterated as kabab, kebap, kabob, kibob) refers to a variety of grilled/broiled meat dishes in Middle Eastern and South Asian cuisines. Kebabs usually consist of lamb and beef, though particular styles of kebab have chicken or fish.
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Turkish cuisine inherited its Ottoman heritage which could be described as a fusion and refinement of Turkic, Arabic, Greek, Armenian and Persian cuisines.[1] Turkish cuisine also influenced these cuisines and other neighbouring cuisines, as well as western European
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Mititei (IPA: [mi.ti.'tej]) or mici (IPA: [mitʃʲ]) (Romanian for little or small
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kalamakia with fried garlic bread and lemons]] Souvlaki (Greek: Σουβλάκι) is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer.
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Greek cuisine is the cuisine of Greece and of the Greeks . It is typical of Mediterranean cuisine[] accompanied by commonalities with the cuisines of Southern France, Italy, the Balkans, Anatolia, and the Middle East.
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