Yakitori

As it is designed for convenience and portability, {{tlit|ja|yakitori}} is typically cooked using step-by-step methods. Traditionally, it was accomplished using portable charcoal grills. That is the method most often employed by {{tlit|ja|yatai}}, however, restaurants may use stationary grills and, depending on the situation, higher quality {{tlit|ja|binchōtan}} charcoal.

At home, appliances known as {{nihongo3|'mini griller'|卓上コンロ|takujō konro}}{{cite web |url=http://www.nitinen.com/item/355/ |title=Konro, nenryō no tsūhan |trans-title=Stoves and fuel for sale |script-title=ja:コンロ、燃料の通販 |language=ja |access-date=2016-02-14 |archive-date=2016-02-16 |url-status=dead |archive-url=https://web.archive.org/web/20160216192737/http://www.nitinen.com/item/355/ }} or {{nihongo3|'yakitori device'|焼き鳥器|yakitori-ki}} are used. {{tlit|ja|Yakitori-ki}} are small electrical appliances that use a heating element similar to that of a broiler or toaster to cook the food placed on top.

File:Yakitori in store by sunday driver in Kyoto.jpg

File:Food_for_the_audience_(2460439264).jpg

To facilitate even cooking, the meat is cut into small, roughly uniform shapes and then skewered with {{tlit|ja|kushi}}; after which the {{tlit|ja|yakitori}} are seasoned and cooked. Charcoal is the preferred method of cooking as it produces high heat and strong flames while giving off little to no water vapor. This allows the ingredients to cook quickly while imparting a crunchy texture to the skin. Although gas and electric heat sources can be used, they do not develop the same aromas or textures as charcoal-cooked {{tlit|ja|yakitori}}.

Yakitori seasonings are primarily divided into two types: salty (shio) or salty-sweet (tare). The salty type usually uses plain salt as its main seasoning, though in some parts of Japan, such as Saitama prefecture, it may be accompanied by a spicy miso dipping sauce (karamiso). For the salty-sweet variety, {{tlit|ja|tare}}, a special glaze consisting of mirin, sake, soy sauce, and sugar is applied after cooking. Other common spices include powdered cayenne pepper, {{tlit|ja|shichimi}}, Japanese pepper, black pepper, {{tlit|ja|yuzu koshō}} and wasabi, according to one's tastes.

{{nihongo||焼き鳥屋|Yakitori-ya}} are small shops specializing in {{tlit|ja|yakitori}}. They usually take the form of a compact shop offering take-out services only,{{cite web|url=http://www.japantimes.co.jp/life/2015/02/20/people/chicken-one-day-doesnt-mean-feathers-on-the-next/|title=People – Words to Live by: Chicken one day doesn't mean feathers on the next|last=Kawaguchi|first=Judit |work=the Japan Times |access-date=2016-02-14}} but sit-down restaurants and restaurant chains are also popular.

{{tlit|ja|Yakitori}} is not limited to speciality shops: It is readily found on the menus of {{tlit|ja|izakaya}} all across Japan and is sold pre-cooked, as frozen vacuum packs, or even canned. The latter was made popular by Hotei Foods Corporation, the first company that started selling {{tlit|ja|yakitori}}-in-can in 1970,{{cite web |url=http://www.hoteifoods.co.jp/katei/meat.html|publisher=Hotei Foods Corporation |title=Chikuniku kanzume - shōhin an'nai |script-title=ja:畜肉缶詰 - 商品案内 |trans-title=Canned meat - Product information |language=ja |access-date=2016-02-14 |archive-date=2016-02-16 |url-status=dead |archive-url=https://web.archive.org/web/20160216173759/http://www.hoteifoods.co.jp/katei/meat.html }} with nine flavors as of 2016. Their TV commercial song has been iconic to their brand name.{{cite web |url-status=dead |url=http://www.hoteifoods.co.jp/gallary/index.html |title=CM gyararī |trans-title=CM Gallery |script-title=ja:CMギャラリー |language=ja |access-date=2016-02-14 |archive-date=2016-02-16 |archive-url=https://web.archive.org/web/20160216154945/http://www.hoteifoods.co.jp/gallary/index.html }}

Due to its ease of preparation and portability, {{tlit|ja|yakitori}} is a very popular street food that is often sold from small carts and stalls, known as {{tlit|ja|yatai}}. {{tlit|ja|Yatai}} are found, among other places, dotting streets during festivals or on heavily trafficked routes during the evening commute where customers enjoy beer and sake with {{tlit|ja|yakitori}}.{{cite book |title=Tokyo Tuttle Travel Pack: Your Guide to Tokyo's Best Sights for Every Budget|last=Goss |first=Rob |page=66|date=2014-11-18|publisher=Tuttle Publishing|location=Tokyo |isbn=9781462916306 |url=https://books.google.com/books?id=_cxGCgAAQBAJ&q=Yakitori+tuttle&pg=PA66}}

Due to a wide diversity in cuts and preparation methods, {{tlit|ja|yakitori}} takes on many forms. Some popular examples include:

• {{nihongo||もも|momo}}, chicken thigh
• {{nihongo||むね|mune}}, chicken breast
• {{nihongo||はさみ|hasami}}, gizzard and spring onion
• {{nihongo||ささみ|sasami}}, inner breast meat or 'tender'
• {{nihongo||ねぎま|negima}}, chicken and spring onion
• {{nihongo||つくね|tsukune}}, chicken meatballs
• {{nihongo||(とり)かわ|(tori)kawa}}, chicken skin, grilled until crispy
• {{nihongo||手羽先|tebasaki}}, chicken wing
• {{nihongo||ぼんじり|bonjiri}}, chicken tail
• {{nihongo||シロ|shiro}}, chicken small intestines
• {{nihongo||なんこつ|nankotsu}}, chicken cartilage
• {{nihongo||ハート／ハツ|hāto / hatsu}} or {{nihongo||こころ|kokoro}}, chicken heart
• {{nihongo||レバー|rebā}}, liver
• {{nihongo||白レバー|shiro rebā}} fatty liver
• {{nihongo||砂肝|sunagimo}} or {{nihongo||ずり|zuri}}, chicken gizzard
• {{nihongo||鶏肉|toriniku}}, all white meat on skewer
• {{nihongo||四つ身|yotsumi}}, pieces of chicken breast
• {{nihongo||せせり|seseri}}, chicken neck meat

File:Kushiyaki- assorted kawa (chicken skin), yamaimo (sticky yam), shishito.jpg|Left to right: {{tlit|ja|Kawa}} (chicken skin); {{tlit|ja|yamaimo}}; {{tlit|ja|shishitō}}

File:Torikizoku 20200801-05.jpg|Chicken liver

File:Kushiyaki- tsukune, scallion and pork belly.jpg|Left to right: {{tlit|ja|Tsukune}}; {{tlit|ja|negi}} (scallion) and {{tlit|ja|butabara}} (pork back ribs)

File:Yakitori - Chicken thigh and negi.jpg|{{tlit|ja|Negima}} (chicken thigh and scallion)

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{{Reflist}}

• Ono, Tadashi; Salat Harris (2011). [https://books.google.com/books?id=WfYp5LEyWMcC&q=Yakitori%3A%2A The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables]. Ten Speed Press. {{ISBN|9781580087377}}
• {{cite news |last=Itoh |first=Makiko |date=2015-08-21 |title=How yakitori went from taboo to salaryman snack |url=http://www.japantimes.co.jp/life/2015/08/21/food/yakitori-went-taboo-salaryman-snack/ |newspaper= the Japan Times |location = Tokyo | access-date=2016-02-14}}
• {{cite web|url=http://www.gnavi.co.jp/en/articles/japanese_cuisine/yakitori/| title = Yakitori (Roast meat on skewers) |publisher = Gurunavi |access-date = 2016-02-14|ref=hrv}}

{{Commons category}}

• [http://www.japan-guide.com/r/e102.html Japan Guide]
• [https://web.archive.org/web/20131127071248/http://kitchen-ninja.blog.de/2011/03/29/food-print-16-yakitori-10909661/ Everyday Japanese Cuisine - 2011] archived

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Category:Japanese chicken dishes

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