Hello, how are you all doing? Here we will introduce delicious food from Japan.
This article is designed so that you can also view and study in Japanese.
【history】
Yakiniku is said to be a style that was born from the intersection of meat-eating culture from the Korean Peninsula and postwar Japanese food culture.
Before the war in Japan, there wasn’t yet a strong culture of grilling and eating meat on a daily basis, and people mostly enjoyed beef in sukiyaki or hot pot dishes.
After the war, styles like horumonyaki (grilled offal) and galbi spread, centered around restaurants run by Korean residents in Japan, and the current yakiniku culture of “grilling meat on a charcoal grill or iron plate and dipping it in sauce” became established.
In the late Showa period, the number of yakiniku chain restaurants increased, and the following became a typical form of dining out where people could enjoy a meal together.
１．Eating out with family
２．Company drinking parties
３．Gatherings with friends
Nowadays, within the realm of “yakiniku,” there is an incredibly rich world, including Wagyu brands, rare cuts, and styles such as salt grilling or sauce grilling.
焼肉は、朝鮮半島の肉食文化と戦後の日本の食文化が融合して生まれたスタイルと言われています。
戦前の日本では、日常的に肉を焼いて食べる文化はまだ強くなく、牛肉は主にすき焼きや鍋料理で楽しまれていました。
戦後は、在日朝鮮人経営の飲食店を中心に、ホルモン焼きやカルビといったスタイルが広まり、「炭火や鉄板で肉を焼き、タレにつけて食べる」という現在の焼肉文化が定着しました。
昭和後期には、焼肉チェーン店が増え、以下のような店が、皆で食事を楽しむ外食の定番となりました。
- 家族との外食
- 会社の飲み会
- 友人との集まり
今や「焼肉」と一口に言っても、和牛の銘柄や希少部位、塩焼きやタレ焼きといった焼き方など、実に多様な世界が広がっています。
【characteristic】
Yakiniku is a dish whose charm lies in the very style of grilling the meat yourself as you eat.
The fun of grilling and eating at your own pace
You can decide the level of doneness, the order, and the combinations according to your preferences.
High flexibility in seasoning with sauces, salt, lemon, etc.
Even with the same meat, the flavor changes depending on whether you go heavy with sauce or light with salt.
Enjoy the unique characteristics of each cut
Kalbi, loin, harami, tongue, horumon, etc.—
each has a completely different texture and amount of fat.
A dish that encourages ‘eating together’ and communication
Grill together and naturally start conversations like, ‘This is delicious,’ or ‘Time to flip this one over.’
It pairs perfectly with rice, beer, kimchi, and namul. In addition to individual items, they also offer a “Yakiniku Set” that allows you to enjoy a variety of cuts of meat.
焼肉は、肉を自分で焼きながら食べるスタイルそのものが魅力です。
自分のペースで焼いて食べる楽しさ
焼き加減、順番、組み合わせはお好みで決められます。
タレ、塩、レモンなど、味付けの自由度が高い
同じ肉でも、タレを濃くするか塩を薄くするかで味が変わります。
部位ごとの個性を楽しめる
カルビ、ロース、ハラミ、タン、ホルモンなど、それぞれ食感も脂の乗りも全く異なります。
「共に食べる」こととコミュニケーションが生まれる一品
一緒に焼けば、「美味しいね」「そろそろひっくり返そう」など、自然と会話が生まれます。
ご飯、ビール、キムチ、ナムルとの相性も抜群。単品メニューに加え、様々な部位を楽しめる「焼肉セット」もご用意しています。
【category】
■CattleShort ribs（牛カルビ）
The classic yakiniku with plenty of fat. It pairs perfectly with the sauce and is incredibly juicy.
脂がたっぷりの定番焼肉。タレとの相性も抜群で、ジューシーな味わいです。
■Cattle Sirloin（牛ロース）
It’s leaner with just the right amount of fat.
It’s lighter than kalbi and you can really taste the flavor of the meat.
程よい脂身と赤身が特徴。
カルビよりもあっさりとしていて、お肉の旨みがしっかり感じられます。
■Cattle belly meat（牛ハラミ）
This is the diaphragm part, which is soft and juicy.
It has become increasingly popular in recent years.
柔らかくてジューシーな横隔膜部分です。
近年人気が高まっています。
■Beef tongue（牛タン）
It has a unique texture (the more you chew it, the more flavor it releases) and a delicious flavor. The classic way to eat it is with salt and lemon.
噛めば噛むほどに旨味が出てくる独特の食感と、絶妙な風味が魅力です。定番の食べ方は、塩とレモンをかけて食べるのがおすすめです。
■Top Sirloin Butt（牛ランプ）
This lean meat is from the cow’s loin, rump, and thigh . It is the second most tender cut after the fillet, and is characterized by moderate marbling and a rich, meaty flavor. It is not greasy and, as it is the cut following the sirloin, has a rich flavor, making it a healthy and elegant meat that is perfect for steaks and roast beef.
牛のロース、ランプ、モモの赤身肉です。フィレに次いで柔らかく、程よい霜降りと濃厚な肉の旨みが特徴です。脂っこくなく、サーロインに次ぐ部位なので濃厚な味わいで、ステーキやローストビーフに最適なヘルシーで上品なお肉です。
How was it? There are still many delicious things in Japan.
Be sure to try it when you visit Japan.
Let’s Enjoy！
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