Yakiniku - China Indoor Playground Equipment - China Black Board And Drawing Board

History

History

Proposed western-style menus in Seiy Ryri Shinan (1872) recommending a cold meat dish for breakfast, yakiniku for lunch and a simmered meat or yakiniku dish along with a roasted meat dish for dinner.

Jingisukan.

After officially being prohibited for many years, eating beef was legalised in 1871 following the Meiji Restoration as part of an effort to introduce western culture to the country. The Emperor Meiji became part of a campaign to promote beef consumption, publicly eating beef on January 24, 1873. Steak and roasted meat were translated as yakiniku () and iriniku (), respectively, as proposed western-style menus in Seiy Ryri Shinan published in 1872, although this usage of the former word was eventually replaced by the loanword sutki.

Jingisukan (?), 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 Hokkaid, 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 Tokuz Komai, who was inspired by grilled mutton dishes in Manchuria. The first written mention of the dish under this name was in 1931. Ventilated barbecue systems, introduced by Shinpo Co., Ltd. in March 1980, 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.It is used mainly for breakfast.

Comparison with Korean barbecue

Yakiniku Korean-style, marinated with sesame seeds and minced green onion sold in a Japanese supermarket in US.

Japanese yakiniku usually differs from authentic Korean dishes such as galbi and bulgogi in several aspects.

The word karubi (Japanese pronunciation of galbi), when used in Japan, solely refers to beef short rib, and is not used to refer to similar meat in other animals as they are in Korea, such as Dwaeji galbi ( pork galbi) or Dakk galbi ( chicken galbi).

Cutting meat with scissors, as done in Korea, is not standard practice in yakiniku restaurants. Korean style also involves cooking all meat at the same time, before placing in a serving dish; whereas in Japanese style generally only a few pieces of meat are cooked at a time and eaten directly from the grill.

The most popular style of yakiniku in Japanese cuisine corresponds to Korean sen galbi gui (()) or samgyeopsal, and marinated yangnyeom galbi (()) is generally considered to be more Korean.

Typical ingredients

Meat for yakiniku.

Typical ingredients include:

Beef and pork

Rsu - loin and chuck slices

Karubi - short ribs. From the Korean word "galbi". In Japan it is usually served without the bones, unless it is specified as hone-tsuki-karubi (galbi on the bone).

Harami - tender beef around the diaphragm.

Baraniku - thinly sliced pork belly

Horumon or motsu - Offal.

Reb - beef liver. From the German word "de:Leber"[citation needed].

Tan - beef tongue. From the English word "tongue". Often served with salt and lemon juice.

Tetchan / Ch () - intestine. From the Chinese word "" (da chang). May simply be referred to as horumon.

Hatsu - heart. From the English word "heart".

Mino / Hachinosu - beef tripe

Chicken

Seafood - squid, shellfish

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

Yakiniku is usually served with rice. Korean soups, kimchi, bibimbap, namul, lettuce and other sometimes Korean-influenced salads are other common side dishes as well as raw meat dishes such as yukhoe, sashimi of meat, liver, and omasum.[citation needed]

Yakiniku Day

In 1993, the All Japan Yakiniku Association proclaimed 29 August as official "Yakiniku Day" (yakiniku no hi).

See also

Yakitori

Teriyaki

Teppanyaki

Yakisoba

Galbi

Bulgogi

Gyu-Kaku, a chain of yakiniku restaurants

Cuisine of Japan

Korean barbecue

References

^ Lie, John (2001). Multiethnic Japan. Harvard University Press. p.77. ISBN 0674013581.

^

^ (Japanese) ,

^ (Japanese) , Kikkoman Institute for International Food Culture

^ Donald Ritche THE ASIAN BOOKSHELF - What made Japan join the fast-food nations?, The Japan Times, March 11, 2007.

^ Kanagaki Robun - Agura Nabe in 1871-2 () ASIN B000JA7KJU

^ (Japanese) (Keigakud shujin) (Seiy Ryri Shinan), 1872, P28.

^ (Japanese) /03.html , Hokkaido Shimbun, 2003/01/09.

^ "Genghis Khan gets hip", The Japan Times, Feb. 3, 2006.

^ (Japanese) Shimpo Co., Ltd. Company History "19803 (introduced a smokeless roaster (Mosumakku) in March, 1980)." OGASAWARA SEIJI ()/SHINPO KK, 57-052050 (EXHAUST SYSTEM OF ROASTER, JPB57075620 (1982)). YAMADA TAKESHI ()/SHINPO KK, 61-234822 (SMOKE DISTINCTING APPARATUS OF ROASTER, JPA61234822 (1986)).

^ Kazuhiro Soga ( , Soga Kazuhiro?),Kansai food business society, http://shokubi.hp.infoseek.co.jp/soga.htm , ""

External links

Wikimedia Commons has media related to: Yakiniku

Wikibooks Cookbook has a recipe/module on

Cookbook:Beef Yakiniku

Yakiniku Web, the official site of the All Japan Yakiniku Association (in Japanese)

Categories: Japanese cuisine | Meat | Japanese cuisine terms | Table-cooked dishesHidden categories: All articles with unsourced statements | Articles with unsourced statements from April 2009

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