• Source: Kushiyaki

Kushiyaki (串焼き) is a formal term that encompasses both poultry and non-poultry items, skewered and grilled. At times, restaurants group them as kushimono (串物) and yakimono (焼き物).




Yakitori and kushiyaki



Both yakitori and kushiyaki are used interchangeably in Japanese society to refer to skewered meat collectively; however, when referring to a specific item, yakitori will not be used unless the primary meat is chicken. While using pork, grilled pork on skewers are cooked with the same sauce as yakitori, and that is why in some areas as Muroran, grilled pork on skewers are called "yakitori", instead of yakiton (やきとん, skewered and grilled pork).
While kabayaki is also skewered and grilled over charcoal, it is rarely categorized as kushiyaki since they are not served on skewers.
Fish grilled whole on skewers with salt and served after pulling off the skewer including sea bream (tai) and sweetfish (ayu) is not called kushiyaki but shioyaki ("grilled with salt") at high-end restaurants. At food stalls or yatai, ayu is sold on skewers.




Variety


In order to facilitate even cooking, the ingredient is cut into small, roughly uniform shapes. Skewers or kushi are made with bamboo or Japanese cypress, and shape as well as length varies to use for the type of food: flat skewers are used for minced meat, for example.

Meat
beef (gyūniku), pork meat (butaniku), cartilage (nankotsu) and offal (horumon), horse meat (baniku).
Seafood
sweetfish (ayu), minced and seasoned Atlantic horse mackerel (aji) and sardine (iwashi), prawn and shrimp (ebi), Japanese scallop (hotate), squid and cuttlefish (ika).
Vegetable
onion (tamanegi), eggplant (nasu), cherry tomato, potato, pumpkin (kabocha), scallion (negi), ginkgo nuts (ginnan), green bell pepper (pīman), garlic (ninniku), Japanese pepper (shishitō).
Products and prepared
Tōfu, nattō, steamed rice.




Seasoning


Kushiyaki seasonings are primarily divided among two types: salty or salty-sweet. The salty type usually uses plain salt as its main seasoning. For the salty-sweet variety, tare, a special sauce consisting of mirin, sake, soy sauce, and sugar is used. Other common spices include powdered cayenne pepper, shichimi, Japanese pepper, black pepper, karashi, beni shōga miso, yuzu kosho, and wasabi, according to one's tastes.




Examples



Products and prepared food are applied for receipt.

pīman no nikuzume (ピーマンの肉詰め), bell pepper stuffed with minced pork
tomato no bēkon maki (トマトのベーコン巻き), cherry tomato wrapped with bacon strips
fukuro (袋), fried thin tofu (aburaage) pouch filled with nattō
gyūtan (牛タン), beef tongue, sliced thinly.
butabara (豚ばら), Pork belly
atsuage dōfu (厚揚げ豆腐), thicker variety of deep-fried tōfu
enoki maki (エノキ巻き), enoki mushrooms wrapped in slices of pork
asuparabēkon (アスパラベーコン), asparagus wrapped in bacon




Gallery































See also



Japanese cuisine
List of chicken dishes
Robatayaki
Similar skewered food




References






Further reading


Suzuki, R. (2005). Cocina Japonesa. Secretos de la cocina. Origo Chile. p. Pt-79. ISBN 978-956-8077-28-0.
Rowthorn, C. (2007). Japan. Country Guides. Lonely Planet. p. 95. ISBN 978-1-74104-667-0.
Ishige, Naomichi (2014). "9.8 Noodles and Regional Tastes". History Of Japanese Food. Taylor & Francis. pp. 247–8. ISBN 978-1-136-60255-9. Also Edo-style versions of some other dishes such as grilled eel (kabayaki) began to edge out the local recipes in Kansai
Ono, Tadashi; Harris, Salat (2011). The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables. Ten Speed Press. ISBN 9781580087377.
Itoh, Makiko (2015-08-21). "How yakitori went from taboo to salaryman snack". the Japan Times. Tokyo. Retrieved 2016-02-14.
"Yakitori (Roast meat on skewers)". Gurunavi. Retrieved 2016-02-14.




External links



Japan Guide
Everyday Japanese Cuisine

Kata Kunci Pencarian:

• Ninpuu Sentai Hurricaneger
• Kushiyaki
• Robatayaki
• Yakitori
• Kushikatsu
• Izakaya
• Skewer
• Kebab
• List of Japanese dishes
• Nem nướng
• Chuan (food)