![]() Yakiniku | |
Type | Korean-Japanese cuisine |
---|---|
Place of origin | Korea (original) Japan (introduced) |
Created by | Zainichi |
Similar dishes | Korean BBQ |
Yakiniku (Japanese: 焼き肉/焼肉), meaning "grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine.
Today, "yakiniku" commonly refers to a style of cooking bite-size meat (usually beef and offal) and vegetables on gridirons or griddles over a flame of wood charcoals carbonized by dry distillation (sumibi, 炭火) or a gas/electric grill. It is one of the most popular dishes in Japan. The origin of contemporary yakiniku is considered to be Korean barbecue, one of the most popular dishes in Korean cuisine.[1][2]
"Yakiniku" originally referred to western "barbecue" food, the term being popularized by Japanese writer Kanagaki Robun (仮名垣魯文) in his Seiyo Ryoritsu (i.e. "western food handbook") in 1872 (Meiji period).[3] The term later became associated with Korean-derived cuisine (Korean barbecue) during the early Shōwa period.[4][5][6][7][8][9] Due to the Korean War, the terms associated with Korea in Japan were divided into North Korea (Kita Chōsen) and South Korea (Kankoku); the reference to a "yakiniku restaurant" arose as a politically correct term for restaurants of either origin.[10][11]
The present style of yakiniku restaurants are derived from Korean restaurants in Osaka and Tokyo, which opened around 1945 by Koreans in Japan.[12][13] In a yakiniku restaurant, diners order prepared raw ingredients (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, 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 soy sauce mixed with sake, mirin, sugar, garlic, fruit juice and sesame.[14][15] Garlic-and-shallot or miso-based dips are sometimes used.
Yakiniku is a Japanese word simply meaning "cooked meat" and used to denote a grilled meat cuisine found in Korean restaurants in Japan. The mainland Korean equivalent is bulgogi but the two cuisines are not entirely the same. Yakuniku is a variant of cooked meat that has been modified by Zainichi Koreans to appeal to Japanese tastes.
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