Yakiniku

Yakiniku
Yakiniku
TypeKorean-Japanese cuisine
Place of originKorea (original)
Japan (introduced)
Created byZainichi
Similar dishesKorean BBQ

Yakiniku (Japanese: 焼き肉/焼肉), meaning "grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine.

Today, "yakiniku" commonly refers to a style of cooking bite-size meat (usually beef and offal) and vegetables on gridirons or griddles over a flame of wood charcoals carbonized by dry distillation (sumibi, 炭火) or a gas/electric grill. It is one of the most popular dishes in Japan. The origin of contemporary yakiniku is considered to be Korean barbecue, one of the most popular dishes in Korean cuisine.[1][2]

"Yakiniku" originally referred to western "barbecue" food, the term being popularized by Japanese writer Kanagaki Robun (仮名垣魯文) in his Seiyo Ryoritsu (i.e. "western food handbook") in 1872 (Meiji period).[3] The term later became associated with Korean-derived cuisine (Korean barbecue) during the early Shōwa period.[4][5][6][7][8][9] Due to the Korean War, the terms associated with Korea in Japan were divided into North Korea (Kita Chōsen) and South Korea (Kankoku); the reference to a "yakiniku restaurant" arose as a politically correct term for restaurants of either origin.[10][11]

The present style of yakiniku restaurants are derived from Korean restaurants in Osaka and Tokyo, which opened around 1945 by Koreans in Japan.[12][13] In a yakiniku restaurant, diners order prepared raw ingredients (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, 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 soy sauce mixed with sake, mirin, sugar, garlic, fruit juice and sesame.[14][15] Garlic-and-shallot or miso-based dips are sometimes used.

  1. ^ Weiner, Michael. Race, Ethnicity and Migration in Modern Japan: Indigenous and colonial others. p. 236. Yakiniku is a Japanese word simply meaning "cooked meat" and used to denote a grilled meat cuisine found in Korean restaurants in Japan. The mainland Korean equivalent is bulgogi but the two cuisines are not entirely the same. Yakuniku is a variant of cooked meat that has been modified by Zainichi Koreans to appeal to Japanese tastes.
  2. ^ "「焼肉」名前の由来とは... え、朝鮮半島の南北対立が背景なの？【焼肉の日】". ハフポスト (in Japanese). 2016-08-29. Retrieved 2021-11-09.
  3. ^ "西洋料理通. 巻上,附録 / 仮名垣魯文 編; 暁斎 画".
  4. ^ Modern Japanese cuisine: food, power and national identity, Katarzyna Joanna Cwiertka
  5. ^ Lie, John (2001). Multiethnic Japan. Harvard University Press, 77 ISBN 0-674-01358-1
  6. ^ japan-guide.com [1] "Yakiniku-ya specialize in Korean style barbecue, where small pieces of meat are cooked on a grill at the table. Other popular Korean dishes such as bibimba are also usually available at a yakiniku-ya."
  7. ^ Chantal Garcia Japanese BBQ a best kept L.A. secret, Daily Trojan, 11/10/04
  8. ^ Noelle Chun Yakiniku lets you cook and choose, The Honolulu Advertiser, August 20, 2004
  9. ^ Yakiniku and Bulgogi: Japanese, Korean, and Global Foodways 中國飲食文化 Vol.6 No.2 (2010/07)
  10. ^ Lie, John (2008). Zainichi (Koreans in Japan): Diasporic Nationalism and Postcolonial Identity. University of California Press. p. 73. ISBN 978-0-520-25820-4.
  11. ^ "「焼肉」名前の由来とは... え、朝鮮半島の南北対立が背景なの？【焼肉の日】". ハフポスト (in Japanese). 2016-08-29. Retrieved 2021-11-09.
  12. ^ pulgogi.net　"History of Yakiniku" [2] "昭和20年頃、焼肉屋のルーツといわれる東京の「明月館」、大阪千日前の「食道園」が開店しました。" ・ "昭和40年代 朝鮮半島問題がきっかけとなって、韓国を支持する派閥が自らの店を「韓国料理屋」と名乗りました。これに伴い、それまで全てが「朝鮮料理」「ホルモン屋」であったモノが、北朝鮮を支持する経営者が「焼肉店」を名乗るようになりました。これは苦肉の策で、プルゴギを日本語に直訳しました"
  13. ^ "【クックドア】日本の焼肉屋の歴史をご紹介". www.cookdoor.jp. Retrieved 2021-11-09.
  14. ^ "焼肉のたれ 辛口". エバラ食品. Retrieved Sep 27, 2019.
  15. ^ "焼肉のたれ 醤油味". エバラ食品. Retrieved Sep 27, 2019.