Yakiniku

  Yakiniku Day

In 1993, the All Japan Yakiniku Association proclaimed 29 August as official "Yakiniku Day" (yakiniku no hi), a form of goroawase (numerical wordplay), as the date 8月29 can be (roughly) read as ya-(tsu)ki-ni-ku (8 = ya, 2 = ni, 9 = ku).

My Favourite Food <(^-^)>

Yakiniku

Yakiniku literally means "grilled meat" and refers to grilling bite-size pieces of meat - mostly beef and pork - on a grill at the table.

Yakiniku Wagyu Chuck

 Specialized yakiniku restaurants are among the most popular restaurant types in Japan and usually serve a wide variety of meat parts at multiple quality (and cost) levels.



Yakiniku is a variant of bulgogi that has been modified by Zainichi Koreans to appeal to Japanese tastes.


The present style of yakiniku restaurants are also derived from the Korean restaurants in Osaka and Tokyo which were opened around 1945.

Beef and Pork Set

 
 In a yakiniku restaurant, diners order several types of prepared raw ingredients (either individually or as a set) which are brought to the table.

 
The ingredients are cooked by the diners on a grill built into the table throughout the duration of the meal, several pieces at a time.



 The ingredients are then dipped in sauces known as tare before being eaten.


 The most common sauce is made of Japanese soy sauce mixed with sake, mirin, sugar, garlic, fruit juice and sesame. Garlic-and-shallot or miso-based dips are sometimes used.



Different kinds of Korean side dishes like kimchi, nameul, bibimbap are also served alongside.


Typical ingredients include:
 

Beef steak

 

• Beef 
  
  • Rōsu - loin and chuck slices
  • Karubi or baraniku - short ribs. From the Korean word "galbi". In Japan it is usually served without the bones, unless it is specified as hone-tsuki-karubi.
  • Harami - tender meat around the diaphragm.
  • Tan - beef tongue. From the English word "tongue". Often served with crushed Welsh onion, salt and lemon juice.
  • Misuji - tender meat around the shoulder.

 

• Pork
  • Butabara - pork belly.
  • P-toro / Tontoro - fatty meat around the cheek and the neck.From the word "Pork toro".
   

• Horumon or motsu - Offal.
  • Rebā - beef liver. From the German word "Leber".
  • Tetchan - intestine. From the Chinese word "大肠" (da chang). May simply be referred to as horumon.
  • Hatsu - heart. From the English word "heart".
  • Kobukuro - Pork uterus. Enjoyed for its gristly texture.
  • Tēru - From the English word "tail". Slices of beef tail cut crosswise, bone attached.
  • Mino / Hachinosu - beef tripe
  • Gatsu - Pork stomach. From the English word "gut"

 

• Chicken

 

• Seafood - squid, shellfish, shrimp.

• Vegetables - bell pepper, carrots, shiitake and other mushrooms, onions, cabbage, eggplant, bean sprout (moyashi), garlic and kabocha squash are common.