What is a Yakitori? Cabinet Type Barbecue Stove

Yakitori: Japan's favorite "fast food"?

Think about it: grill chicken with a skewer. Whether it's early morning or late evening, or some time in between, it's something you don't know you want. Up to now Yakitori (basically the Japanese word for "grilled chicken") is the Japanese version of the coveted grilled chicken. Before cooking, fix the chicken on the wooden string and bake it in various forms.

However, this kind of delicious fun is not only about taste, but also about culture.

Yakitori and Japanese Culture

Chicken used to be a luxury in Japan, dating back to the Meiji Restoration around 1868. The Meiji era brought about great changes, including changes in the Japanese diet - increased meat. Chicken is regarded as a luxury and very precious.

At the same time, small stalls selling fish and vegetables from outside the temple have become popular. Taking full advantage of the demand for chicken, the first chicken kebab shop was installed outside the temple. But the chicken is still very expensive. The owners of these small stalls can't afford to buy chicken, so they use the carcass or chicken spines to throw them out of high-end restaurants. This kind of cheap but delicious chicken made by the popular method of cross firing has become people's favorite. As they say, the rest is history. Kebabs are grown into a variety of flavors and textures, making them one of the most popular snacks in Japan.

Yakitori in Japan

Japanese Yakitori have been prepared and enjoyed in various ways today. The variety of yakitori is usually named after a portion of the chicken used, from thigh and breast meat to pig rist and cartilage to heart and liver. Some popular types include:

The inner Island chicken leg meat is strung together, and each chicken is decorated with leek slices Negima is one of the most popular yakitori in Japan today.

Momo, it's just a bunch of roasted chicken legs.

Tsuzong tsukune is a roasted yakitori, at least dating back to the history of the kebab, but it is very popular in Japan today. It is a mixture of minced chicken, eggs, vegetables and spices strung on a stick to form small balls.

Japanese style grilled chicken skin, known as niagawa or grilled yakitori, is served in the gourmet restaurant of jujiuwu.

In the small stall outside the temple, niaochuan is perhaps the first batch of roasted chicken that people think of most, while Jichuan chicken is roasted to crispness with strips of fat chicken skin.

Nankotsu is reminiscent of the first chicken kebab, which is the crispy cartilage made of small chicken kebabs.
Japanese restaurants and their chefs like to try this traditional food with different spices and seasonings. But you can also use a variety of meat, such as seafood, beef and pork. In addition to some delicious yakitori snacks, there are other kebabs to supplement these chicken kebabs, such as asparagus bacon, onion, mushroom, green pepper, eggplant and shrimp. Beer and sake are often served with certain types of yakitori. Traditionally, the kebabs were gilded on rectangular clay boxes only two feet long and a few inches wide. As a result, kebabs are small and pleasant, so: snacks. But they can also be baked on a table top Japanese grill or iron grill - hot plates that are the center of tables in many Japanese restaurants.

Enjoy yakitori at a Japanese Bistro in Osaka

At the Osaka Japanese Bistro in Las Vegas, we use Japanese recipes to prepare authentic Japanese cuisine. The Japanese Bistro in Osaka offers a Teppanyaki barbecue menu that includes all the famous Japanese cuisine you can imagine, from sushi to tempura to buckwheat noodles to zhaoshao to yakitori. Of course, we have all kinds of Japanese yakitori to attract your taste buds. On our Teppanyaki and kitchen menus, you'll find a variety of yakitori flavors:

Mi, it's thigh meat The juicy, fleshy part of chicken.
Shiro me, this is white meat That's the healthier and more delicious part of chicken.
Suna Gimo, it's G It's the twisted, chewy part of the chicken.
Reba or Kimo, the liver The deep, plump part of a chicken.
Sinzo, this is the heart The plump part of the chicken.
Bird skin is the crispy part of chicken skin.
Tebasaki, its wings It's the favorite of people who like chicken.

If you want to eat something delicious and fun, which can be a snack or a meal, please try yakitori.