YAKINIKU GUIDE
Yakiniku-style Japanese BBQ is a popular style of grilling that originated in Japan in the early 20th century. It is derived from the Korean BBQ tradition of bulgogi, which was introduced to Japan by Korean immigrants in the 1920s. The term "yakiniku" literally means "grilled meat" in Japanese.
Yakiniku-style grilling became popular in Japan after World War II, when food was scarce and people had to find creative ways to make the most of the limited ingredients available. Yakiniku restaurants began to spring up all over the country, offering affordable and delicious grilled meat dishes that quickly became a favorite among Japanese diners.
Today, yakiniku-style grilling is enjoyed all over Japan and has become a beloved part of Japanese cuisine. It is often enjoyed with friends and family in a social setting, where diners cook their own meat and vegetables at the table on a portable grill. Yakiniku-style grilling is known for its flavorful sauces, tender meats, and fresh vegetables, and is a must-try for anyone visiting Japan.
history of yakiniku
YAKINIKU FACTS
• Yakiniku (焼肉) translates to "grilled meat" in Japanese, and in the broadest sense refers to the culture of enjoying grilled meat cuisine.
• The term originally referred to western barbecue foods, and was popularized by the writer Kanagaki Robun in his “Seiyo Ryori-tsu” (Western Food Handbook, 1872).
• Korean-style barbecue became known as yakiniku after being introduced in the 1930’s, and especially after the opening of restaurants in Tokyo and Osaka post-WW2.
• Yakiniku became widely popular in the 50s and 60s with the advent of the smokeless roaster and “Tsuke” culture (dipping sauce), and is even more popular today.
• While Japanese yakiniku draws major influence from Korean barbeque tradition, it’s a unique style (cook food yourself) with more variety of flavors (meats, sauces).
Grilling Tips
• Use the highest settings for grill temperature and ventilation. Controls are tableside.
• Center of the grill is hottest. Use outer edges to slow cook or cool down. Keep the grill oiled.
• Cover the entire grill with food, and use all available area through the process.
• Use scissors with tongs to cut large pieces of meat to bite size
• Save the marinated meats to cook last, to avoid a smoking crust on the grill surface.
Cooking Time (each side)
Thin cut beef................. 30-40 sec.
Medium cut beef........... 45-60 sec.
Thick cut beef............... 60-90 sec.
Chicken......................... 3-5 min.
Pork............................... 3-5 min.
Seafood......................... 3-5 min.
Veggies.......................... 1-2 min.
Safety Tips
• Use only metal tongs to place raw meat on the grill. Use chopsticks to remove cooked meat.
• Our grills are VERY HOT. Keep children away and never touch.
• Keep children and strollers away from any server pathways.
• Soup items and bowls are hot. Allow time to cool before enjoying.
• Do not pour sauce onto the meats while on the grill. Table sauces stay in the trays or on plates.
• Do not put rice, side dishes, or other unapproved items onto the grill, as they can easily burn.
• Keep items on the grill spaced out to allow heat to circulate evenly.