''Yakiniku'' (焼き肉 or 焼肉), meaning " grilled

meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...

", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine. "Yakiniku" originally referred to western "

barbecue Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke t ...

" food, the term being popularized by Japanese writer

Kanagaki Robun was the pen name of (1829–1894), a Japanese author and journalist. Career Kanagaki Robun, the son of a fishmonger, was originally known for light fiction in the ''gesaku'' genre. He is said to have met painter Kawanabe Kyosai while writ ...

(仮名垣魯文) in his ''Seiyo Ryoritsu'' (i.e. "western food handbook") in 1872 ( Meiji period). The term later became associated with Korean-derived cuisine ( Korean Barbecue) during the early Shōwa period. Due to the Korean 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 a politically correct term for restaurants of either origin. Today, "yakiniku" commonly refers to a style of cooking bite-size meat (usually beef and offal) and vegetables on

gridiron Gridiron may refer to: Sports and games * Gridiron, a term for the field marked with yard-lines on which American and Canadian codes of football are played ** Gridiron football, umbrella term used to refer to the several codes of football which ...

s or griddles over a flame of wood charcoals carbonized by dry distillation (''sumibi'', 炭火) or a gas/electric grill. It is one of the most popular dishes in Japan. The origin of contemporary yakiniku is considered to be Korean barbecue, one of the most popular dishes in

Korean cuisine Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...

. The present style of yakiniku restaurants are derived from Korean restaurants in Osaka and Tokyo, which opened around 1945 by

Koreans in Japan comprise ethnic Koreans who have permanent residency status in Japan or who have become Japanese citizens, and whose immigration to Japan originated before 1945, or who are descendants of those immigrants. They are a group distinct from South ...

.pulgogi.net　"History of Yakiniku

"昭和20年頃、焼肉屋のルーツといわれる東京の「明月館」、大阪千日前の「食道園」が開店しました。" ・ "昭和40年代朝鮮半島問題がきっかけとなって、韓国を支持する派閥が自らの店を「韓国料理屋」と名乗りました。これに伴い、それまで全てが「朝鮮料理」「ホルモン屋」であったモノが、北朝鮮を支持する経営者が「焼肉店」を名乗るようになりました。これは苦肉の策で、プルゴギを日本語に直訳しました" 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 as '' Tare sauce, tare'' before being eaten. The most common sauce is made of

soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...

mixed with sake, mirin, sugar, garlic, fruit juice and sesame.

Garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

-and- shallot or miso-based dips are sometimes used.

History

Etymology

After officially being prohibited for many years, beef consumption was legalised in 1871 following the Meiji Restoration as part of an effort to introduce western culture to the country. The

Emperor Meiji , also called or , was the 122nd emperor of Japan according to the traditional order of succession. Reigning from 13 February 1867 to his death, he was the first monarch of the Empire of Japan and presided over the Meiji era. He was the figur ...

became part of a campaign to promote beef consumption, publicly eating beef on January 24, 1873. ''Steak'' and ''roasted meat'' were translated as ''yakiniku'' (焼肉) and ''iriniku'' (焙肉), respectively, as proposed western-style menus in ''Seiyō Ryōri Shinan'' although this usage of the former word was eventually replaced by the loanword ''sutēki''. '' Jingisukan'', the Japanese transliteration of

Genghis Khan ''Chinggis Khaan'' ͡ʃʰiŋɡɪs xaːŋbr />Mongol script: ''Chinggis Qa(gh)an/ Chinggis Khagan'' , birth_name = Temüjin , successor = Tolui (as regent)Ögedei Khan , spouse = , issue = , house = Borjigin , ...

, is a style of grilling mutton, which is also referred to as a type of yakiniku. The dish was conceived in

Hokkaidō is Japan's second largest island and comprises the largest and northernmost prefecture, making up its own region. The Tsugaru Strait separates Hokkaidō from Honshu; the two islands are connected by the undersea railway Seikan Tunnel. The la ...

, 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 of Northeastern Chinese cuisine. The first written mention of the dish under this name was in 1931.

Origin

Common Japanese style of ''yakiniku'', drawing heavy 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'' (, offal-grill) or simply . 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 "" (named after Republic of Korea) rather than retaining the term ''Chōsen'' (

Joseon Joseon (; ; Middle Korean: 됴ᇢ〯션〮 Dyǒw syéon or 됴ᇢ〯션〯 Dyǒw syěon), officially the Great Joseon (; ), was the last dynastic kingdom of Korea, lasting just over 500 years. It was founded by Yi Seong-gye in July 1392 and re ...

), the name of the old, undivided Korea which by then had been appropriated by the North. 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 (朝鮮料理, Chōsen ryōri)". The Korean Peninsula was divided into north and south, and in Japan around this time, the restaurants that served yakiniku and naengmyeon called themselves "Chōsen ryōri (朝鮮料理,

cuisine)", but with treaty on Basic Relations between Japan and the Republic of Korea in 1965, the name "Kankoku ryōri (韓国料理, 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. Ventilated barbecue systems, introduced by Shinpo Co., Ltd. in March 1980, 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. However, the industry was dealt an unprecedented blow in 2001 with the occurrence of BSE (mad cow disease) in Japan.

Typical ingredients

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 is specified as ''hone-tsuki-karubi''. ** Harami — tender meat around the

diaphragm Diaphragm may refer to: Anatomy * Thoracic diaphragm, a thin sheet of muscle between the thorax and the abdomen * Pelvic diaphragm or pelvic floor, a pelvic structure * Urogenital diaphragm or triangular ligament, a pelvic structure Other * Diap ...

. ** Tan — beef tongue. From the English word "tongue". Often served with crushed Welsh onion (

Allium fistulosum ''Allium fistulosum'', the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant, often considered to be a kind of scallion. The species is very similar ...

), salt and lemon juice. ** Misuji — tender meat around the shoulder. * Pork ** Butabara or Samugyopusaru — pork belly. ** P-toro / Tontoro — fatty meat around the cheek and the neck. From the word "Pork toro". * ''Horumon'' or ''motsu'' — offal. ''Horumon'' means "discarded items" and comes from the Kansai dialect. ** Rebā — beef liver. From the German word " Leber". ** Tetchan —

intestine The gastrointestinal tract (GI tract, digestive tract, alimentary canal) is the tract or passageway of the digestive system that leads from the mouth to the anus. The GI tract contains all the major organs of the digestive system, in humans ...

. From the Korean word " Dae-chang(대창, 大腸)". May simply be referred to as

horumon Horumonyaki () is a kind of Japanese cuisine made from beef or pork offal. Kitazato Shigeo, the chef of a ''yōshoku'' restaurant (one that specializes in Western-derived cuisine) in Osaka devised this dish and registered a trademark in 1940. It ...

. ** 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 — beef tripe ** Gatsu — Pork stomach. From the English word "gut". * Chicken * Seafood — squid, shellfish, shrimp. * Vegetables — bell pepper, carrots,

shiitake The shiitake (alternate form shitake) (; ''Lentinula edodes'') is an edible mushroom native to East Asia, which is now cultivated and consumed around the globe. It is considered a medicinal mushroom in some forms of traditional medicine. Ta ...

and other mushrooms, onions, cabbage, eggplant, bean sprout (moyashi), garlic and '' kabocha'' squash are common.

Yakiniku Day

In 1993, the All Japan Yakiniku Association proclaimed 29 August as official "Yakiniku Day" (''yakiniku no hi''), a form of goroawase (numerical wordplay), as the date 8月29 can be (roughly) read as ya-(tsu)ki-ni-ku (8 = ya, 2 = ni, 9 = ku).

References

External links

Yakiniku Web
the official site of the All Japan Yakiniku Association (in Japanese)
'Life picture of east Asia' 2008-2 Kanagawa University (in Japanese), p. 112
{{Authority control Barbecue Japanese cuisine terms Japanese fusion cuisine Korean fusion cuisine Meat dishes Offal Table-cooked dishes