Yakitori

Yakitori is a Japanese dish consisting of bite-sized chicken pieces skewered on bamboo and grilled over charcoal. The skewers use various parts of the bird, including momo (thigh), sasami (tenderloin), kawa (skin), kimo (liver), sunagimo (gizzard), hatsu (heart), and tebasaki (wing).

Flavor is typically tare, a sweet soy glaze, or shio, salt. Tare blends soy sauce, mirin, sake, sugar, and often dashi; shio is salt with spices. Some recipes finish with a squeeze of lemon or a dusting of pepper.

Preparation and cooking involve cutting the chicken into uniform pieces, threading them onto skewers, and grilling over hot charcoal, turning and basting with tare or salt to develop a caramelized exterior.

Serving and culture: Yakitori is commonly sold at izakaya (pubs) and yakitori-ya restaurants, as well as street stalls. It is frequently enjoyed with beer or sake and often served as a casual, shareable dish.

Variations and terminology: The broader term kushiyaki covers skewered grilled foods of various ingredients; yakitori specifically refers to chicken. Regional differences exist in preferred cuts, seasonings, and presentation, with Tokyo-style tare-dominated preparations contrasting with other areas that favor salt.

History: The practice developed in Japan’s urban dining scene in the 20th century and became widespread in the postwar era. Today, yakitori remains a staple of casual dining, offered in specialty shops, casual eateries, and festival stalls.