Yakiniku

Yakiniku (焼き肉 or 焼肉), meaning "grilled meat", is a Japanese term which, in its broadest sense, refers to grilled meat dishes.

Today, it commonly refers to a Japanese style of cooking bite-sized meat (usually beef and offal) and vegetables on gridirons or griddles over flame of wood charcoals carbonized by dry distillation ("sumibi", ja:炭火) or gas/electric grill. In North America, China and Taiwan, "Yakiniku" is also referred to as either "Japanese BBQ" or "Korean Barbecue" [Noelle Chun [http://the.honoluluadvertiser.com/article/2004/Aug/20/en/en14a.html Yakiniku lets you cook and choose] , The Honolulu Advertiser, August 20, 2004.] [Chantal Garcia [http://media.www.dailytrojan.com/media/storage/paper679/news/2004/11/10/Lifestyle/Japanese.Bbq.A.Best.Kept.L.a.Secret-799037.shtml Japanese BBQ a best kept L.A. secret] , Daily Trojan, 11/10/04.] due to its Korean origins.

It is thought to have originated from horumonyaki, a dish of grilled offal, invented by Korean immigrants in the Kansai area after the Second World War. [Cite book
first = John | last = Lie
author-link =
title = Multiethnic Japan
place =
pages = 77
publisher = Harvard University Press
year = 2001
doi =
isbn = 0674013581]

In a yakiniku restaurant, diners order several types of prepared raw ingredients (either 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 throughout the duration of the meal, several pieces at a time. The ingredients are then dipped in sauces known as "tare" before being eaten. The most common sauce is made of Japanese soy sauce mixed with sake, mirin, sugar, garlic and sesame. Garlic-and-shallot or miso-based dips are sometimes used, and sometimes yakiniku is eaten seasoned only with salt. Soup, kimchi, nameul, bibimbap and other Korean-influenced dishes are often served alongside.

History

Etymology

Although meat has been consumed as food in Japanese history, it was officially legalised in 1871 following Meiji Restoration. [ja icon [http://drhnakai.hp.infoseek.co.jp/sub1-59.htm 日本における肉食の歴史] , 歴史と世間のウラのウラ.] as part of an effort to introduce western culture to the country [ja icon [http://kiifc.kikkoman.co.jp/tenji/tenji10/youshoku03.html 館内展示パネル－洋食　欧米食と和食の融合] , Kikkoman Institute for International Food Culture.] The Emperor Meiji himself was brought in to be publicly observed eating beef on January 24, 1873 to promote beef consumption. [Donald Ritche [http://search.japantimes.co.jp/cgi-bin/fb20070311dr.html THE ASIAN BOOKSHELF - What made Japan join the fast-food nations?] , The Japan Times, March 11, 2007.] [Kanagaki Robun - Agura Nabe in 1871-2 (仮名垣魯文著『安愚楽鍋』) ASIN B000JA7KJU [http://api.porta.ndl.go.jp/ndlopac/cgi-bin/ndlopac/ndl-book?kywd=41006897] ] "Steak" and "roasted meat" were translated as "yakiniku" (焼肉) and "iriniku" (焙肉), respectively, as proposed western-style menus in "Seiyō Ryōri Shinan" published in 1872, [ja icon 敬学堂主人 (Keigakudō shujin) "西洋料理指南 (Seiyō Ryōri Shinan)", 1872, [http://kindai.ndl.go.jp/BIImgFrame.php?JP_NUM=40069187&VOL_NUM=00001&KOMA=28&ITYPE=0 P28] .] although this usage of the former word was eventually replaced by the loanword "sutēki".

"Jingisukan" (ja:ジンギスカン, Japanese transliteration of Genghis Khan), is a style of grilling mutton, which is also referred to as a type of yakiniku. It was first conceived 1931 in Hokkaidō, where it has ever since been a popular blue-collar dish, but has only recently gained nationwide popularity. [ja icon [http://www5.hokkaido-np.co.jp/sapporokenbu/oh-sapporo/jingisukan/03.html 「探偵団がたどる　ジンギスカン物語」　調査報告その３　ルーツを探る] , Hokkaido Shimbun, 2003/01/09.] [ [http://search.japantimes.co.jp/cgi-bin/fg20060203rs.html "Ghengis Khan gets hip"] , The Japan Times, Feb. 3, 2006.]

Origin

Common Japanese style of "Yakiniku", drawing influences from Korean dishes such as bulgogi and galbi, became widespread in Japan during the 20th century, most notably after the Second World War. Restaurants serving this dish either advertised themselves as "horumonyaki" (ja:ホルモン焼き, offal-grill) or simply nihongo|Joseon (Korean) cuisine|朝鮮料理|"chōsen ryori". The division of the Korean peninsula led to disagreements in the mid-1960s in the naming of "Korean food", with pro-South businesses changing their signs to "nihongo|"kankoku ryori"|韓国料理" (named after Republic of Korea) rather than sticking to the term "chōsen" (Joseon), the name of the old, undivided Korea.

Ventilated barbecue systems, introduced by Shinpo Co., Ltd. in March 1980, [ja icon [http://www.shinpo.co.jp/ov/history/index.html 会社概要－沿革] Shimpo Co., Ltd. "1980年3月 無煙ロースター（モスマック）の販売を開始。(introduced a smokeless roaster ("Mosumakku") in March, 1980)." OGASAWARA SEIJI (小笠原静司)/SHINPO KK, ロースターの排気システム 特公昭57-052050 ( [http://v3.espacenet.com/textdoc?DB=EPODOC&IDX=JP57075620&F=0&QPN=JP57075620 EXHAUST SYSTEM OF ROASTER] , JPB57075620 (1982)). YAMADA TAKESHI (山田武司)/SHINPO KK, ロースターの消煙装置 特開昭61-234822 ( [http://v3.espacenet.com/textdoc?DB=EPODOC&IDX=JP61234822&F=0 SMOKE DISTINCTING APPARATUS OF ROASTER] , JPA61234822 (1986)).] quickly spread throughout Japan as it enabled diners to eat Yakiniku in a smoke-free environment and thus greatly extended the clientele.

The Seoul Olympics in 1988 led to a surge of interest in Korea, [Jamie Miyazaki, [http://news.bbc.co.uk/1/hi/world/asia-pacific/4092289.stm Japan's showbiz fans look to S Korea] , BBC News, 13 December, 2004. "This is not the first time, though, that Japan has taken a cultural interest in its smaller and often overlooked neighbour. A similar wave of interest swept the country during the 1988 Seoul Olympics."] and yakiniku became more popular in JapanFact|date=September 2008. 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. [nihongo|Kazuhiro Soga|曽我 和弘|Soga Kazuhiro,Kansai food business society, http://shokubi.hp.infoseek.co.jp/soga.htm 炭火焼きブームは何故起こったのか] , "この炭火焼ブームは焼肉ブームに端を発している。規制緩和の問題により、肉が輸入自由化となり、米・豪から安い輸入肉が入るようになった。このことにより激安焼肉店が生まれてくるわけだが、店としては「肉が旨い」というフレーズを使いたい。かといってその代名詞である「和牛オンリー」とは言いづらい、そのため「旨い」という印象を与える「炭火」という言葉を使ってそのイメージアップをはかっているのである。"] However the industry was dealt an unprecedented blow in 2001 with the occurrence of BSE (mad cow disease) within Japan. [ja icon [http://www.onekoreanews.net/past/2007/200701/news-keizai04_070101.cfm 北朝鮮問題がもたらす在日商工人の危機　焼肉・韓国食品業界] , onekoreanews.net, 2007-1-1.]

Many yakiniku restaurants in Japan have been run by ethnic Koreans including the president of All Japan Yakiniku Association [ja icon [http://www.onekoreanews.net/past/2007/200705/news-keizai03_070530.cfm 米国産牛　輸入再開に強い期待　　全国焼肉協会が総会] , onekoreanews.net, 2007-5-30. "冒頭挨拶で朴泰道会長は、牛肉の輸入再開問題について言及した。"] and thus yakiniku industry is sometimes regarded as an "ethnic industry". [ja icon [http://www1.korea-np.co.jp/sinboj/sinboj1999/sinboj99-10/sinboj991004/sinboj99100471.htm サバイバル焼肉戦争の現場（上）/売上業界１位安楽亭] , Choson Sinbo, 19991004. "在日同胞が生み、育て、民族産業とも言われる焼肉業界。"]

Similarity to and difference from Korean barbecue

‎

Japanese yakiniku usually differs from authentic Korean dishes such as galbi and bulgogi in several aspects.Fact|date=July 2008

The word "karubi", Japanese pronunciation of galbi), when used in Japan, solely refers to beef short ribOr|date=July 2008 , and is not used to refer to similar meat in other animals as they are in Korea, such as "Dwaeji galbi" (돼지갈비 pork galbi) or "Dakk galbi" (닭갈비 chicken galbi).

Cutting grilled meat with scissors, as done in Korea, is not standard practice in yakiniku restaurants and customers grill meat by themselves in yakiniku restaurants.　

The most popular style of "yakiniku" [ko icon [http://news.chosun.com/site/data/html_dir/2008/02/04/2008020400120.html 일 고기구이 체인점 '규카쿠'… 특수 석쇠로 옷에 고기냄새 안배게 해] , Chosun Ilbo, 2008.02.04.] in Japanese cuisine corresponds to Korean "sen galbi gui" (생(鮮)갈비구이) or "samgyeopsal", and marinated "yangnyeom galbi" (양념(藥念)갈비) is generally considered as more Korean.

Typical Ingredients

Typical ingredients include:

* Beef and pork
** 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 is specified as "hone-tsuki-karubi" (galbi on the bone).
* "Horumon" or "motsu" - Offal.
** Harami - tender meat around the diaphragm.
** Rebā - beef liver. From the German word "".
** Tan - beef tongue. From the English word "tongue". Often served with salt and lemon juice..
** Tetchan - intestine. From the Chinese word "大肠" (da chang). May simply be referred to as "horumon".
** Hatsu - heart. From the English word "heart".
** Mino / Hachinosu - beef tripe
* Chicken
* Seafood - squid, shellfish
* Vegetables - bell pepper, carrots, shiitake and other mushrooms, onions, cabbage, eggplant, bean sprout, garlic, and "kabocha" squash are common

"Yakiniku" is usually served with rice or beer. Korean soups, kimchi, bibimbap, namul, lettuce and other sometimes Korean-influenced salads are other common side dishes as well as raw meat dishes such as yukhoe, sashimi of meat, liver, and omasum.

Yakiniku Day

In 1993, the All Japan Yakiniku Association proclaimed 29 August as official "Yakiniku Day" ("yakiniku no hi").

ee also

* Yakitori
* Teriyaki
* Teppanyaki
* Yakisoba
* Galbi
* Bulgogi
* Gyu-Kaku, a chain of yakiniku restaurants
* Cuisine of Japan
* Korean barbecue

References

External links

* [http://yakiniku.or.jp/ Yakiniku Web] , the official site of the All Japan Yakiniku Association (in Japanese)