Ingredients, dishes and drinks from Japan by Ad Blankestijn

Tuesday, April 10, 2012


Grilled meat, Japanese BBQ. 焼肉、やきにく。

Barbecuing meat - grilling on a griddle over a direct fire - is a way of cooking based on Korean cuisine (bulgogi and galbi). After WWII, Koreans living in Japan (first in Osaka, than gradually via Nagoya also in Tokyo) set up restaurants called "Horumon-yaki" based on this way of cooking. "Horumon" means "horu mono" or "things thrown away." In other words, meat was used that was normally thrown away - offal. These restaurants became popular from the mid-fifties, especially among salarymen.  Although today horumon-yaki restaurants can still occasionally be found, generally they have morphed into the more upscale yakiniku restaurants, where mostly "normal" meat is used instead of offal.

The fire can be a charcoal fire, but gas and electric grills are also common. The ingredients are cooked by the diners and dipped in various sauces based on soy sauce or miso. Kimchi is often served on the side.

Yakiniku teishoku

[Yakiniku teishoku. The meat is beef and has been cooked with bean sprouts (moyashi). The tare-sauce has been poured over the meat]