Kushiyaki (串焼き) is a formal term that encompasses both poultry and non-poultry items, skewered and grilled. At times, restaurants group them as kushimono (串物) and yakimono (焼き物).
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 as Muroran, grilled pork on skewers are called "yakitori", instead of yakiton (やきとん, skewered and grilled pork).[1]
While kabayaki is 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 including sea bream (tai) and sweetfish (ayu) is not called kushiyaki but shioyaki ("grilled with salt") at high-end restaurants. At food stalls or yatai, ayu is sold on skewers.
Variety
In order to facilitate even cooking, the ingredient is cut into small, roughly uniform shapes. Skewers or kushi are 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]
sweetfish (ayu), minced and seasoned Atlantic 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).
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 of mirin, sake, soy sauce, and sugar is used. Other common spices include powdered cayenne pepper, shichimi, Japanese pepper, black pepper, karashi and wasabi, according to one's tastes.
^"types of takegushi bamboo skewer". Izumo Takezai Kōgyōsho. Retrieved 2017-07-04.
^ abKushiyaki grilled with coat of sweet miso such as eggplant, tōfu or konnyaku is called dengaku.
^In the mountainous area of Aichi, Gifu, Nagano, Shizuoka, Toyama and Yamanashi Prefectures, steamed and mashed rice basted on flat skewers and grilled with coat of sweet miso is called gohei mochi (ja:五平餅). When cooked rice is mashed and basted around kushi to form cylinders in Akita Prefecture, it is called "tampo" which is cut and cooked in kiritanpo.
Further reading
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. Retrieved 2016-02-14.
"Yakitori (Roast meat on skewers)". Gurunavi. Retrieved 2016-02-14.
External links
Wikimedia Commons has media related to Kushiage.
Japan Guide
February 14, 2023
kushiyaki, 串焼き, formal, term, that, encompasses, both, poultry, poultry, items, skewered, grilled, times, restaurants, group, them, kushimono, 串物, yakimono, 焼き物, being, grilled, with, salttypeskewered, meatplace, originjapanmain, ingredientsbeef, pork, seafood. Kushiyaki 串焼き is a formal term that encompasses both poultry and non poultry items skewered and grilled At times restaurants group them as kushimono 串物 and yakimono 焼き物 KushiyakiAyu being grilled with saltTypeSkewered meatPlace of originJapanMain ingredientsBeef pork seafood and seasonal vegetablesSimilar dishesSate Shish Kebab Media Kushiyaki Contents 1 Yakitori and kushiyaki 2 Variety 3 Seasoning 4 Examples 5 Gallery 6 See also 7 References 8 Further reading 9 External linksYakitori and kushiyaki Edit Muroran yakitori is actually pork not chicken 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 as Muroran grilled pork on skewers are called yakitori instead of yakiton やきとん skewered and grilled pork 1 While kabayaki is 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 including sea bream tai and sweetfish ayu is not called kushiyaki but shioyaki grilled with salt at high end restaurants At food stalls or yatai ayu is sold on skewers Variety EditIn order to facilitate even cooking the ingredient is cut into small roughly uniform shapes Skewers or kushi are 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 gyuniku pork meat butaniku and cartilage nankotsu horse meat baniku Seafood sweetfish ayu minced and seasoned Atlantic 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 piman garlic ninniku Japanese pepper shishitō Products and prepared Tōfu 4 nattō steamed rice 5 Seasoning EditKushiyaki 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 of mirin sake soy sauce and sugar is used Other common spices include powdered cayenne pepper shichimi Japanese pepper black pepper karashi and wasabi according to one s tastes Examples Edit Gyutan teishoku a table d hote of Gyutan in Sendai Products and prepared food are applied for receipt piman no nikuzume ピーマンの肉詰め bell pepper stuffed with minced pork tomato no bekon maki トマトのベーコン巻き cherry tomato wrapped with bacon strips fukuro 袋 fried thin tofu aburaage pouch filled with nattō gyutan 牛タン beef tongue sliced thinly butabara 豚ばら Pork belly atsuage dōfu 厚揚げ豆腐 thicker variety of deep fried tōfu enoki maki エノキ巻き enoki mushrooms wrapped in slices of pork asuparabekon アスパラベーコン asparagus wrapped in baconGallery Edit Shioyaki ayu grilled with salt Left Asuparamaki asparagus wrapped in thinly sliced pork Tōfu dengaku served in teishoku style Tsubugai or whelks Ginkgo nuts Mitarashi dangoSee also Edit Food portalJapanese cuisine List of chicken dishes Robatayaki Similar skewered food Brochette in France Chuanr in China Kkochi in Korea List of kebabs Nem nướng in Vietnam Satay in Southeast Asia Shashlik Souvlaki in GreeceReferences Edit おっと むろらん 室蘭やきとり Muroran yakitori Oh Muroran Muroran Tourist Association Retrieved 2017 07 04 Hiragushi flat bamboo skewer Fujita Dougu Co Ltd Retrieved 2017 07 04 types of takegushi bamboo skewer Izumo Takezai Kōgyōsho Retrieved 2017 07 04 a b Kushiyaki grilled with coat of sweet miso such as eggplant tōfu or konnyaku is called dengaku In the mountainous area of Aichi Gifu Nagano Shizuoka Toyama and Yamanashi Prefectures steamed and mashed rice basted on flat skewers and grilled with coat of sweet miso is called gohei mochi ja 五平餅 When cooked rice is mashed and basted around kushi to form cylinders in Akita Prefecture it is called tampo which is cut and cooked in kiritanpo Further reading EditSuzuki R 2005 Cocina Japonesa Secretos de la cocina Origo Chile p Pt 79 ISBN 978 956 8077 28 0 Rowthorn C 2007 Japan Country Guides Lonely Planet p 95 ISBN 978 1 74104 667 0 Ishige Naomichi 2014 9 8 Noodles and Regional Tastes History Of Japanese Food Taylor amp Francis pp 247 8 ISBN 978 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 ISBN 9781580087377 Itoh Makiko 2015 08 21 How yakitori went from taboo to salaryman snack the Japan Times Tokyo Retrieved 2016 02 14 Yakitori Roast meat on skewers Gurunavi Retrieved 2016 02 14 External links Edit Wikimedia Commons has media related to Kushiage Japan Guide Everyday Japanese Cuisine Retrieved from https en wikipedia org w index php title Kushiyaki amp oldid 1126929223, wikipedia, wiki, book, books, library,
