Kushiyaki
 Ayubeing grilled with salt | |
| Type | Skewered meat |
|---|---|
| Place of origin | Japan |
| Main ingredients | Beef, pork, seafood, and seasonal vegetables |
| Similar dishes | Sate,Shish Kebab |
Kushiyaki(Xuyến thiêu き)is a formal term that encompasses both poultry and non-poultry items, skewered and grilled. At times, restaurants group them askushimono(Xuyến vật)andyakimono(Thiêu き vật).
Yakitori and kushiyaki
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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 asMuroran,grilled pork on skewers are called "yakitori", instead ofyakiton(やきとん,skewered and grilled pork).[1]
Whilekabayakiis 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 includingsea bream(tai) and sweetfish (ayu) is not called kushiyaki but shioyaki ( "grilled with salt" ) at high-end restaurants. At food stalls oryatai,ayuis sold on skewers.
Variety
[edit]In order to facilitate even cooking, the ingredient is cut into small, roughly uniform shapes. Skewers orkushiare made with bamboo or Japanese cypress, and shape as well as length varies to use for the type of food: flat skewers are used for minced meat, for example.[2][3]
- Meat
- beef (gyūniku), pork meat (butaniku),cartilage(nankotsu) andoffal(horumon), horse meat (baniku).
- Seafood
- sweetfish (ayu), minced and seasonedAtlantic horse mackerel(aji) and sardine (iwashi), prawn and shrimp (ebi), Japanese scallop (hotate), squid and cuttlefish (ika).
- Vegetable
- onion (tamanegi), eggplant (nasu),[4]cherry tomato, potato,pumpkin(kabocha), scallion (negi), ginkgo nuts (ginnan), green bell pepper (pīman),garlic(ninniku),Japanese pepper(shishitō).
- Products and prepared
- Tōfu,[4]nattō,steamed rice.[5]
Seasoning
[edit]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 ofmirin,sake,soy sauce,andsugaris used. Other common spices include powderedcayenne pepper,shichimi,Japanese pepper,black pepper,karashi,beni shōgamiso,yuzu kosho,andwasabi,according to one's tastes.
Examples
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Products and prepared food are applied for receipt.
- pīman no nikuzume(ピーマン の thịt cật め),bell pepper stuffed with minced pork
- tomato no bēkon maki(トマト の ベーコン quyển き),cherry tomato wrapped with bacon strips
- fukuro(Túi),fried thin tofu (aburaage) pouch filled withnattō
- gyūtan(Ngưu タン),beef tongue, sliced thinly.
- butabara(Heo ばら),Pork belly
- atsuage dōfu(Hậu dương げ đậu hủ),thicker variety of deep-fried tōfu
- enoki maki(エノキ quyển き),enokimushrooms wrapped in slices of pork
- asuparabēkon(アスパラベーコン),asparaguswrapped in bacon
Gallery
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Shioyaki(ayu grilled with salt) -
Left:Asuparamaki(asparaguswrapped in thinly sliced pork) -
Tōfu dengaku served inteishokustyle -
Tsubugaior whelks -
Ginkgonuts -
See also
[edit]
- Japanese cuisine
- List of chicken dishes
- Robatayaki
- Similar skewered food
References
[edit]- ^"おっと! むろらん— thất lan やきとり"[Muroran yakitori—Oh! Muroran]. Muroran Tourist Association.Retrieved2017-07-04.
- ^"Hiragushiflat bamboo skewer ".Fujita Dougu Co.Ltd.Retrieved2017-07-04.
- ^"types oftakegushibamboo skewer ".Izumo Takezai Kōgyōsho.Retrieved2017-07-04.
- ^abKushiyaki grilled with coat of sweetmisosuch as eggplant,tōfuorkonnyakuis calleddengaku.
- ^In the mountainous area ofAichi,Gifu,Nagano,Shizuoka,ToyamaandYamanashiPrefectures, steamed and mashed rice basted on flat skewers and grilled with coat of sweet miso is calledgohei mochi(ja: Năm bình bánh). When cooked rice is mashed and basted around kushi to form cylinders inAkita Prefecture,it is called"tampo"which is cut and cooked inkiritanpo.
Further reading
[edit]- Suzuki, R. (2005).Cocina Japonesa.Secretos de la cocina. Origo Chile. p. Pt-79.ISBN978-956-8077-28-0.
- Rowthorn, C. (2007).Japan.Country Guides. Lonely Planet. p. 95.ISBN978-1-74104-667-0.
- Ishige, Naomichi (2014)."9.8 Noodles and Regional Tastes".History Of Japanese Food.Taylor & Francis. pp. 247–8.ISBN978-1-136-60255-9.
Also Edo-style versions of some other dishes such as grilled eel (kabayaki) began to edge out the local recipes in Kansai
- Ono, Tadashi; Harris, Salat (2011).The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables.Ten Speed Press.ISBN9781580087377.
- Itoh, Makiko (2015-08-21)."How yakitori went from taboo to salaryman snack".the Japan Times.Tokyo.Retrieved2016-02-14.
- "Yakitori (Roast meat on skewers)".Gurunavi.Retrieved2016-02-14.
External links
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