Yakiniku (焼き肉 or 焼肉), meaning "grilled meat", is a Japanese term which, in its broadest sense, refers to grilled meat dishes.
Today, it commonly refers to a Japanese style of cooking bite-sized meat (usually beef and offal) and vegetables on gridirons orgriddles over flame of wood charcoals carbonized by dry distillation (sumibi, 炭火) or gas/electric grill. In North America, mainland China and Taiwan, Yakiniku is also referred to as "Japanese barbecue"[1] while in Japan it is usually described as Korean cuisine.[2]
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.[3] Garlic-and-shallot or miso-based dips are sometimes used.
Jingisukan.
Meat for yakiniku.
Ogatan, Japanese charcoal briquettes made from sawdust.
Etymology
After officially being prohibited for many years, eating beef was legalised in 1871 following the Meiji Restoration[4] as part of an effort to introduce western culture to the country.[5] The Emperor Meiji became part of a campaign to promote beef consumption, publicly eating beef on January 24, 1873.[6][7] Steak and roasted meat were translated as yakiniku (焼肉) and iriniku (焙肉), respectively, as proposed western-style menus in Seiyō Ryōri Shinan published in 1872,[8] although this usage of the former word was eventually replaced by the loanword sutēki.
Jingisukan (ja:ジンギスカン, the Japanese transliteration of Genghis Khan), is a style of grilling mutton, which is also referred to as a type of yakiniku. The dish was conceived in Hokkaidō, where it has ever since been a popular blue-collar dish, but has only recently gained nationwide popularity. The name Jingisukan is thought to have been invented by Sapporo-born Tokuzo Komai, who was inspired by grilled mutton dishes inManchuria. The first written mention of the dish under this name was in 1931.[9][10]
Ventilated barbecue systems, introduced by Shinpo Co., Ltd. in March 1980,[11] quickly spread throughout Japan as it enabled diners to eat Yakiniku in a smoke-free environment and thus greatly extended the clientele.
The popularity of yakiniku was given a further boost in 1991 when the easing of beef import restrictions led to a drop in the price of beef.[12]However the industry was dealt an unprecedented blow in 2001 with the occurrence of BSE (mad cow disease) within Japan.
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