It was not until after the Second World War that the culture of roast meat became popular in Japan. After the 1980s, the so-called “smokeless roast” was developed, which made the roast meat shops mainly for male consumers more favored by female consumers and gradually became a gathering place for ordinary families.
Japanese barbecue traces its roots to Korean barbecue cuisine, but the Japanese have developed a philosophy of their own. The traditional Japanese barbecue is charcoal grilling, where beef and chicken are grilled. YAKITORI, or grilled meat on skewers, are also common in Japan.
Although the meat processing is mainly pickled seasoning in advance, but it is lighter than Korean seasoning. The purpose is to let people taste the natural delicacy of fresh meat, or directly on the stove barbecue, after roasting, it can be enjoyed with special dip sauce to enhance the flavor of food. Even some of the best fresh meat only needs to be seasoned with salt, which is called “salt roast”.
Yakitoku is a way of roasting meat directly on a grid. The ingredients of yakitoku range from high-quality meat such as port fillet and streaky pork
, to viscera such as beef tripe, tongue and liver, and even seafood and vegetables. Because the emphasis is on the freshness of the meat, so do not need too much pickled seasoning in advance, and recently popular so-called “scallion roast”, that is, salt and scallion on the fresh meat above the barbecue, scallion flavor mixed with charcoal roasted fresh meat and gravy, natural delicious taste, people never get tired of eating.
The trick to yakitori is to have a hot fire, but you can’t burn the meat directly. Barbecued meat only needs to be turned over twice and roasted until the surface changes color instantly. Some meat even needs to be roasted until it is 2 to 3 times cooked. But the same is that these cooked meat must be dipped in sauce and eaten while hot.
Post time: Dec-08-2021