Hello, how are you all doing? Here we will introduce delicious food from Japan.
【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.
【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.
【category】
■CattleShort ribs（牛カルビ）
The classic yakiniku with plenty of fat. It pairs perfectly with the sauce and is incredibly juicy.
■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.
■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.
■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.
■Top Sirloin Butt（牛ランプ）
This lean meat is from the cow’s loin, rump, and thigh (ranichi). 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.
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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