Yakitori

Well for some people there are still many who wonder whether it is yakitori? Yakitori (Japanese: やき とり) is typical of Japanese satay generally use chicken meat. Pieces of meat, skin, liver, heart, and hempela cut into small bite size, pierced with bamboo puncture, and then burned with charcoal or gas fire.

One Yakitori skewers generally contain only one type of chicken parts, such as one Yakitori skewers consisting of 3 to 5 pieces of chicken meat is never mixed with pieces of liver or heart. As a variation, there is also Yakitoriya that mixes large chunks of leeks and shiitake mushrooms into Yakitori puncture. There is also a form of Yakitori Sparrows (Passer Montanus) or other small birds in intact form without the cut.

Yakitori restaurant that only provide so-called Yakitoriya (Junior Yakitori). Izakaya (bar / restaurant unique to Japan) also provides many Yakitori, controls and procedures required in the combustion yakitori itself (usually half-baked).

There Yakitori is not seasoned and not saucebut only eaten with a sprinkling of salt, but in general that have been burned Yakitori dipped in sauce (Japanese: Tare) made ​​from soy sauce, mirin, rice wine and sugar have a sweet taste so Yakitori-sweet salty. In Japan itself is very popular yakitori.


Yakitori means less is more "Chicken Bake" and despite having the name "Chicken" but in Japan itself is presented not with the chicken, but can be tried yakitori with various flavors of beef, seafood, vegetables and others.

History of the yakitori was started from the Edo period (1603-1867) in Japan there, where the yakitori is prescribed in a book in 1643 through the influence of European missionaries, and very popular in the 1960's in there. Yakitori is delicious when combined with beverages such as beer or sake.



source : wikipedia.org