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What is Yakitori Japanese Skewer?

Yakitori is one of the most popular dishes in Japan, and it literally means grilled chicken. It is typically being prepared by skewering the chicken meat with steel or bamboo skewer, also known as kushi and cook over a charcoal fire or a gas grill. The Yakitori Japanese skewer can be salty or salty-sweet in taste, and is one of the regular street foods being sold. But due to high demand, yakitori is now being offered in the food court, yakitori shops, and even in chain restaurants. Yakitori is also perfect to complement with beverages like sake and beer. Affordable in price, but with a taste of an irresistible expensive delicacy.

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Yakitori Japanese Skewer Preparation

Yakitori Japanese Skewer is designed to offer convenience in a way that it can be cooked anytime, anywhere. It is commonly cooked using a portable charcoal grills, and others use stationary grills especially in restaurants. The chicken skewers are usually cut into small and uniform sizes to make it easier and faster to cook. For Yakitori Japanese Skewer, they usually use bamboo which are typically flat in shape so it won�t roll while being grilled. It is also made easier to flip and hold the skewer. The cut meats are then skewered with a steel or bamboo, seasoned and garnished with either plain salt or a salty-sweet sauce also known as tare.

Yakitori Japanese Skewer Flavor

As previously mentioned, Yakitori Japanese Skewer can be salty (shio) or a combination of salty and sweet (tare). Shio is only a plain salt that is sprinkled over the Yakitori Japanese Skewer while being grilled. Tare on the other hand, is composed of soy sauce, mirin, sugar, and/or sake (a Japanese wine). These ingredients are mixed together to come up with thicker and sticky sauce. The sauce is then brushed on the Yakitori Japanese Skewer while grilling and before it is being served.

Commonly served Yakitori Japanese Skewer

If you�ve been to Yakitori restaurants in Japan, you will be astonished with the mouth-watering Yakitori Japanese Skewers being served. In fact, they serve almost all parts of the chicken skewers. Yet, you can also enjoy these irresistible chicken skewers in the comfort of your home. To know what the commonly served Yakitori Japanese Skewers are, see the list below.

There is a butcher in the town where I live, whose owner grills chicken and makes yakitori in front of the shop every day. The cloud of aromatic smoke wafting off the grill is so good that I can’t resist buying some whenever I pass by. My favorites are “Negima” (chicken and leek), “Liver,” and “Hatsu (heart).”

It is said that the yakitori stall was born in the middle of the Meiji period (1898-1912) to curb a surplus of sparrows.

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What’s certain is that throughout Japan in the 1950’s the price of chicken decreased, leading to the popularization of yakitori.

From that time, small yakitori shops opened at every train station for businessmen stopping by after work. Usually, yakitori shops are far from fancy…often they consist of just a few stools pushed against a counter.

Now, you can also find top-rate yakitori shops serving jidori, heirloom native breeds of chicken (or hybrids with at least fifty percent of their DNA from native breeds). Jidori birds are usually local to a particular part of Japan, and they’re generally raised in free-range conditions, so the meat is more flavorful.

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