Wikipedia

Yakiniku

Yakiniku(Japanese:Thiêu き thịt / thiêu thịt),meaning "grilledmeat",is aJapaneseterm that, in its broadest sense, refers to grilled meat cuisine.

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

Today, "yakiniku" commonly refers to a style of cooking bite-size meat (usuallybeefandoffal) and vegetables ongridironsorgriddlesover a flame of wood charcoals carbonized bydry distillation(sumibi,Than hỏa ) or a gas/electric grill. It is one of the most populardishesin Japan. The origin of contemporary yakiniku is considered to beKorean barbecue,one of the most popular dishes inKorean cuisine.[1][2]

"Yakiniku" originally referred to western "barbecue"food, the term being popularized by Japanese writerKanagaki Robun(仮 danh viên lỗ văn ) in hisSeiyo Ryoritsu(i.e. "western food handbook" ) in 1872 (Meiji period).[3]The term later became associated withKorean-derived cuisine (Korean barbecue) during the earlyShōwa period.[4][5][6][7][8][9]Due to theKorean 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 apolitically correctterm 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 byKoreans 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 astarebefore being eaten. The most common sauce is made ofsoy saucemixed withsake,mirin,sugar, garlic, fruit juice and sesame.[14][15]Garlic-and-shallotormiso-based dips are sometimes used.

History

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Etymology

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Proposed western-style menus inSeiyō Ryōri Shinan(1872) recommending a cold meat dish for breakfast,yakinikufor lunch, and a simmered meat oryakinikudish with a roasted meat dish for dinner
Jingisukan
Meat foryakiniku

After officially being prohibited for many years, beef consumption was legalised in 1871 following theMeiji Restoration[16]as part of an effort to introduce western culture to the country.[17]TheEmperor Meijibecame part of a campaign to promote beef consumption, publicly eating beef on January 24, 1873.[18][19]Steakandroasted meatwere translated asyakiniku( thiêu thịt ) andiriniku( bồi thịt ), respectively, as proposed western-style menus inSeiyō Ryōri Shinan[20]although this usage of the former word was eventually replaced by the loanwordsutēki.

Jingisukan,the Japanese transliteration ofGenghis Khan,is a style of grilling mutton, which is also referred to as a type of yakiniku. The dish was conceived inHokkaidō,where it has been a popular blue-collar dish that has only recently gained nationwide popularity. The name Jingisukan is thought to have been invented by Sapporo-born Tokuzo Komai, who was inspired by the grilled mutton dishes ofNortheastern Chinese cuisine.The first written mention of the dish under this name was in 1931.[21][22]

Origin

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See also:Names of Korea
A table that has a circular grill embedded in the tabletop

Common Japanese style ofyakiniku,drawing heavy influences from Korean dishes such asbulgogiandgalbi,became widespread in Japan during the 20th century, most notably after theSecond World War.Restaurants serving this dish either advertised themselves ashorumonyaki(ホルモン thiêu き,offal-grill) or simplyJoseon(Korean) cuisine(Triều Tiên liệu lý,Chōsen ryōri).[23]The division of theKorean peninsulaled to disagreements in the mid-1960s in the naming of "Korean food", with pro-South businesses changing their signs to "Kankoku ryōri(Hàn Quốc liệu lý)"('Kankoku' being the Japanization of 'Hanguk' (한국), the name for Korea used inSouth Korea) to replace the term "Chōsen"(Triều Tiên)(fromJoseon,조선), an older name for Korea which by then had been appropriated by the North.[12]

According to "Nippon Yakiniku Monogatari written by Toshio Miyatsuka", the name "yakiniku" became widespread in the latter half of the 1960s, and before that, "yakiniku" was called "Korean cuisine ( Triều Tiên liệu lý, Chōsen ryōri)". TheKorean Peninsulawas divided into north and south, and in Japan around this time, the restaurants that served yakiniku andnaengmyeoncalled themselves "Chōsen ryōri ( Triều Tiên liệu lý,Joseoncuisine) ", but withtreaty on Basic Relations between Japan and the Republic of Koreain 1965, the name "Kankoku ryōri ( Hàn Quốc liệu lý, Korean cuisine)" has increased. Eventually, North Koreans in Japan claimed "Chōsen ryōri" and South Koreans in Japan claimed "Kankoku ryōri", which means "Korean cuisine", which means yakiniku today. It is said that the word "yakiniku" was used as a compromise of political conflict to put an end to this turmoil.[24][25]

Ventilated barbecue systems, introduced by Shinpo Co., Ltd. in March 1980,[26]quickly spread throughout Japan as they enabled diners to eat yakiniku in a smoke-free environment and greatly extended the clientele.

The popularity of yakiniku was given a further boost in 1991 when the easing of beef import restrictions led to a drop in the price of beef.[27]However, the industry was dealt an unprecedented blow in 2001 with the occurrence ofBSE(mad cow disease) in Japan.

Typical ingredients

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Ogatan,Japanese charcoal briquettes made from sawdust.
Shichirin,Japanesebarbecue grill.

Typical ingredients include:

  • Beef
    • Rōsu — loin and chuck slices
    • Karubi or baraniku — short ribs. From the Korean word "galbi".In Japan, it is usually served without the bones, unless it ishone-tsuki-karubi.
    • Harami — tender meat around thediaphragm.
    • Tan — beeftongue.From the English word "tongue". Often served with crushed Welsh onion (Allium fistulosum), salt and lemon juice.
    • Misuji — tender meat around the shoulder.
  • Pork
    • Butabara orSamugyopusaru— pork belly.
    • P-toro / Tontoro — fatty meat around the cheek and the neck. From the word "Porktoro".
  • Horumonormotsu— offal.Horumonmeans "discarded items" and comes from theKansai dialect.
    • Rebā — beefliver.From the German word "Leber".
    • Tetchan —intestine.From the Korean word "Dae-chang(대창, đại tràng )".May simply be referred to ashorumon.
    • Hatsu —heart.From the English word "heart".
    • Kobukuro — Pork uterus. Enjoyed for its gristly texture.
    • Tēru — From the English word "tail". Slices of beef tail cut crosswise, bone attached.
    • Mino / Hachinosu — beeftripe
    • Gatsu — Pork stomach. From the English word "gut".
  • Chicken
  • Seafood — squid, shellfish, shrimp.
  • Vegetables — bell pepper, carrots,shiitakeand other mushrooms, onions, cabbage, eggplant,bean sprout(moyashi), garlic andkabochasquash are common.

Yakiniku Day

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In 1993, the All Japan Yakiniku Association proclaimed 29 August as official "Yakiniku Day" ( thiêu き thịt の ngày,yakiniku no hi),[28]a form ofgoroawase(numerical wordplay), as the date 8 nguyệt 29 can be (roughly) read as ya-(tsu)ki-ni-ku (8 = ya, 2 = ni, 9 = ku).

See also

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References

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  1. ^Weiner, Michael (2004).Race, Ethnicity and Migration in Modern Japan: Indigenous and colonial others.Taylor & Francis. p. 236.ISBN978-0-415-20856-7.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. ^"“Thiêu thịt” danh trước の ngọn nguồn とは... え, Triều Tiên bán đảo の nam bắc đối lập が bối cảnh な の? 【 thiêu thịt の ngày 】 ".ハフポスト(in Japanese). 2016-08-29.Retrieved2021-11-09.
  3. ^"Tây Dương liệu lý thông. Quyển thượng, phụ lục / 仮 danh viên lỗ văn biên; hiểu trai họa".
  4. ^Modern Japanese cuisine: food, power and national identity,Katarzyna Joanna Cwiertka
  5. ^Lie, John (2001).Multiethnic Japan.Harvard University Press, 77ISBN0-674-01358-1
  6. ^japan-guide[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 Trung Quốc ẩm thực văn hóa 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.ISBN978-0-520-25820-4.
  11. ^"“Thiêu thịt” danh trước の ngọn nguồn とは... え, Triều Tiên bán đảo の nam bắc đối lập が bối cảnh な の? 【 thiêu thịt の ngày 】 ".ハフポスト(in Japanese). 2016-08-29.Retrieved2021-11-09.
  12. ^abpulgogi.net "History of Yakiniku"[2]"Chiêu cùng 20 năm khoảnh, thiêu thịt phòng の ルーツといわれる Đông Kinh の “Minh nguyệt quán”, Osaka ngàn ngày trước の “Thực quản viên” が khai cửa hàng しました. "・" chiêu cùng 40 niên đại Triều Tiên bán đảo vấn đề がきっかけとなって, Hàn Quốc を duy trì する phái van が tự ら の cửa hàng を “Hàn Quốc liệu lý phòng” と danh thừa りました. これに bạn い, それまで toàn てが “Triều Tiên liệu lý” “ホルモン phòng” であったモノが, Bắc triều tiên を duy trì する kinh 営 giả が “Thiêu thịt cửa hàng” を danh thừa るようになりました. これは khổ thịt の sách で, プルゴギを Nhật Bản ngữ に thẳng 訳しました "
  13. ^"【クックドア】 Nhật Bản の thiêu thịt phòng の lịch sử をご giới thiệu".cookdoor.jp.Retrieved2021-11-09.
  14. ^"Thiêu thịt の たれ tân khẩu".エバラ thực phẩm.RetrievedSep 27,2019.
  15. ^"Thiêu thịt の たれ 醤 du vị".エバラ thực phẩm.RetrievedSep 27,2019.
  16. ^(in Japanese)Nhật Bản における ăn thịt の lịch sử,Lịch sử と thế gian の ウラ の ウラ
  17. ^(in Japanese)Trong quán triển lãm パネル－ dương thực Âu mễ thực と cùng thực の dung hợp,KikkomanInstitute for International Food Culture
  18. ^Donald RitcheWhat made Japan join the fast-food nations?,The Japan Times,March 11, 2007.
  19. ^"PORTA thống hợp の お biết らせ".
  20. ^(in Japanese)Kính học đường chủ nhân (Keigakudō shujin)Tây Dương liệu lý chỉ nam (Seiyō Ryōri Shinan),1872,P28.
  21. ^(in Japanese)/03.html “Thăm trinh đoàn がたどる ジンギスカン vật ngữ” điều tra báo cáo そ の ３ ルーツを thăm るArchived2004-08-13 at theWayback Machine,Hokkaido Shimbun,2003/01/09.
  22. ^"Ghengis Khan gets hip",The Japan Times,Feb. 3, 2006.
  23. ^Chiến sau ホルモン thiêu きから ra đời した thiêu thịt tư liệu sống を sinh かし thịt を lặc しむ thực べ phương へ.KoreaWorldTimes(in Japanese). 2020-01-22.Retrieved2020-09-05.
  24. ^"“Thiêu thịt” danh trước の ngọn nguồn とは... え, Triều Tiên bán đảo の nam bắc đối lập が bối cảnh な の? 【 thiêu thịt の ngày 】 ".ハフポスト(in Japanese). 2016-08-29.Retrieved2021-11-09.
  25. ^Cung trủng, lợi hùng.Nhật Bản thiêu thịt vật ngữ.ASIN4334783880.
  26. ^(in Japanese)Hội xã điểm chính － duyên cáchArchived2008-02-13 at theWayback MachineShimpo Co., Ltd. "1980 năm 3 nguyệt vô yên ロースター ( モスマック ) の buôn bán を bắt đầu. (introduced a smokeless roaster (Mosumakku) in March, 1980). "OGASAWARA SEIJI ( tiểu nón nguyên tĩnh tư )/SHINPO KK, ロースター の bài khí システム đặc công chiêu 57-052050 (EXHAUST SYSTEM OF ROASTER,JPB57075620 (1982)). YAMADA TAKESHI ( sơn điền võ tư )/SHINPO KK, ロースター の tiêu yên trang bị đặc khai chiêu 61-234822 (SMOKE DISTINCTING APPARATUS OF ROASTER,JPA61234822 (1986)).
  27. ^Kazuhiro Soga(Tằng ta cùng hoằng,Soga Kazuhiro),Kansai food business society,http://shokubi.hp.infoseek.co.jp/soga.htmThan hỏa thiêu きブームは cớ gì khởi こった の か], "こ の than hỏa thiêu ブームは thiêu thịt ブームに đoan を phát している. Quy chế hòa hoãn の vấn đề により, thịt が đưa vào tự do hóa となり, mễ ・ hào から an い đưa vào thịt が nhập るようになった. こ の ことにより kích an thiêu thịt cửa hàng が sinh まれてくるわけだが, cửa hàng としては “Thịt が chỉ い” というフレーズを sử いたい. かといってそ の đại danh từ である “Cùng ngưu オンリー” とは ngôn いづらい, そ の ため “Chỉ い” という ấn tượng を cùng える “Than hỏa” という ngôn diệp を sử ってそ の イメージアップをはかっている の である. "
  28. ^Piatti-Farnell, Lorna (June 2013).Beef: A Global History.Reaktion Books.p. 45.ISBN9781780231174.
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