7/8/2019 Kushiyaki - Wikipedia

Kushiyaki
Kushiyaki ( 串 焼 き ) is a formal term that encompasses both
Kushiyaki
poultry and non-poultry items, skewered and grilled. At times, the
restaurant group them as kushimono skewered and grilled food (串 Type Skewered meat
物) and yakimono (ja) skewered and grilled food (焼き物). Place of Japan
origin
Main Beef, pork, seafood, and
Contents ingredients seasonal vegetables
Yakitori and kushiyaki Similar Sate, Shish Kebab
Variety dishes
Seasoning Cookbook: Kushiyaki
Examples Media: Kushiyaki
Gallery
See also
References
Further reading
External links

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).[1]

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 Muroran yakitori is actually pork, not
including sea bream (tai) and sweet fish ayu is not called kushiyaki but shioyaki chicken

(grilled with salt) at high end restaurants. At food stalls or yatai, ayu is sold on
skewer.

Ikada 筏｜lit. raft suggests when two or more skewers are used to prevent rotation for Japanese scallion (negi) or Japanese
pepper (shishitō).

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 type is applied for minced
meat for example.[2][3]

Meat
beef (gyūniku), pork meat (butaniku) and cartilage (nankotsu), horse meat (baniku).
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Seafood
sweet fish (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), egg plant (nasu),[4] cherry tomato, potato, pumpkin (kabocha), scallion (negi),
ginkgo nuts (ginnan), green bellpepper (pīman), garlic (ninniku), Japanese pepper (shishitō).
Products and prepared
Tōfu,[4] nattō, steamed rice.[5]

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 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 back ribs
Gyūtan teishoku, a Table d'hôte of
atsuage dōfu 厚揚げ豆腐, thicker variety of deep-fried tōfu Gyūtan in Sendai
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

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