What is Yakitori?
Yakitori is a traditional Japanese dish consisting of chicken meat skewered and grilled over charcoal or a grill. It is a popular dish in Japanese yatai (street stalls) and izakaya (Japanese style pubs), and is available in a variety of parts and cooking methods. The following are examples of typical parts and variations of yakitori.
Momo (thigh): This yakitori is made from the thigh of the chicken and is a juicy, meaty part of the chicken.
Sasami (inner breast meat): This is the inner part of the chicken breast and is characterized by its light texture.
Tsukune (Tsukune skewers): Tsukune made with minced chicken meat, mixed with spiced vegetables and seasonings, and grilled on skewers.
Negima: A popular variation of yakitori, made by alternately skewering and grilling chicken and negi (green onion).
Hatsu (chicken heart): chicken heart skewered and grilled, with a characteristic crunchy texture.
Kawa (chicken skin): Yakitori is made from the skin of the chicken and is characterized by its crispy texture.
Yakitori is seasoned with sauce or salt and grilled over charcoal to give it a unique flavor. Generally, it matches well with beer and sake, and is popular at izakaya (Japanese style pubs).
History of Yakitori
The history of yakitori is long and closely related to Japanese food culture. Below are some of the main points in the history of yakitori.
Edo Period (17th – 19th centuries): The origin of yakitori dates back to the Edo period. Initially, it was served at yatai (food stalls) and izakaya (Japanese style pubs), and was popular as a quick and easy-to-grab food.
Meiji Period (late 19th – early 20th century): Yakitori became an increasingly common food during the Meiji period. It was served at yatai (food stalls) and places where people could drink, and became popular among many people.
Appearance of yakitori specialty restaurants: In the Showa period (early 20th century – 1989), restaurants specializing in yakitori began to appear. This allowed people to enjoy different parts of the yakitori and cooking methods at these specialty restaurants, and yakitori became available in a wider variety of variations.
Modern Times: Even today, yakitori continues to be widely enjoyed in Japanese izakaya (Japanese style pubs) and restaurants. Yakitori is served with a variety of parts and ingredients, and is seasoned with a variety of sauces and condiments.
Yakitori has gained popularity in Japan and abroad as an easy, reasonably priced, yet delicious food. Its history has evolved along with Japanese food culture, and it is enjoyed by many people.
Foreigners and Yakitori
Yakitori is popular both in Japan and abroad, and is widely loved by foreign tourists and foreigners living in Japan. Below are some general trends regarding foreigners’ reactions and experiences with yakitori.
New taste experience: When foreigners try yakitori for the first time, the different parts, cooking methods, and flavoring of the sauce make for a fresh taste experience. The kushiyaki style of yakitori, in particular, is appealing and different from other foreign food cultures.
Curiosity: Foreigners are curious about different parts and variations of yakitori. They may try parts that are not common in their culture, such as the heart or liver, because they find them unusual.
Izakaya culture fun: Yakitori is deeply connected to the Japanese izakaya culture and foreigners enjoy this atmosphere. It is common to enjoy yakitori in a relaxed atmosphere with friends or colleagues.
Matching with Sake and Beer: Yakitori is often paired with sake and beer. Foreigners may also enjoy yakitori with these beverages, allowing them to experience Japanese food and beverage culture.
Familiarity: Yakitori is an easy and familiar food, easily accepted by foreigners. The variety of ingredients and reasonable prices make it easy for many people to try it.
When foreigners enjoy yakitori, they will have the same opportunity as the locals to try different parts and combinations of sauces, providing a good opportunity to learn more about Japanese food culture.
Moriho
Moriho is a small yakitori restaurant in Akasaka. The specialty is the Date chicken, but there are no corners cut in the food in general, making it a wonderful place to enjoy hospitality. You will be satisfied with both lunch and dinner, so if you stop by Akasaka, go there and check it out. Of course, it is also a good destination.
The grilling method is changed depending on the part of the dish. Warm dishes are served at a time when they do not get cold. Serve appetizers and alcoholic beverages that go well with the dishes. All of these are the basics of restaurant business, but in actuality, they are services that are rarely encountered. Moriho has it.
The restaurant’s turnover rate is not high. That’s why they can’t entertain more than a couple a day. It’s not commercialism, it’s a true customer-first policy. The prices are not high either. This is the kind of restaurant I want to cherish.
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