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The Ultimate Guide to Yakitori: Japan's Grilled Skewer Sensation
Introduction to Yakitori
Among the diverse array of rich flavors inJapanese cuisine, yakitori—grilled chicken skewers—emerges as a quintessential street food and izakaya favorite. This delightful dish features bite-sized pieces of grilled chicken, typically seasoned with just salt or a savory-sweet tare sauce. Its simple yet flavorful preparation showcases the quality and taste of the meat, making yakitori a beloved choice for both locals and visitors.
What Exactly is Yakitori?
Yakitori consists of various parts of chicken, skewered on bamboo sticks and grilled to perfection over charcoal. While it may seem like a simple dish, yakitori includes a diverse range of cuts and preparations. From familiar options like chicken breast and thighs to more adventurous choices such as chicken skin and cartilage, yakitori offers a rich variety of flavors and textures.
The preparation of yakitori starts with carefully cutting the chicken into uniform pieces and seasoning them with either shio (salt) or tare (a soy-sauce based sauce) to ensure consistent flavor and cooking. The seasoned chicken is then skewered onto bamboo sticks, with different skewers often designated for each cut of meat. The skewers are grilled over binchotan, a high-quality charcoal that burns cleanly and maintains a steady temperature. This grilling method imparts a characteristic smoky flavor that is essential to the dish.
Yakitori is typically enjoyed at izakayas (Japanese pubs) and street stalls, where it is served directly from the grill and pairs perfectly with drinks like beer and sake. The skewers are often accompanied by pickled vegetables or a bowl of rice, though they can just as easily be enjoyed on their own.
The History of Yakitori in Japan
As a traditionally Buddhist country, Japan had long prohibited meat consumption. It wasn't until the Meiji Restoration (1868-1912), when Japan began opening up to Western influences, that significant changes in dietary habits occurred. During this period, street vendors began setting up yakitori stalls to sell grilled chicken skewers. However, because chicken was expensive at the time, these early yakitori skewers primarily featured chicken offal, innards, and offcuts.
Yakitori's popularity waned during World War II but saw a remarkable resurgence in the post-war period. As the economy began to recover, affordable and accessible street food became essential for many Japanese people. The number of yakitori stalls surged, providing a budget-friendly and satisfying meal option. During this time, the variety of chicken parts used in yakitori expanded significantly. Vendors began to incorporate every part of the chicken, including thigh and breast meat as well as less conventional cuts like skin, liver, and cartilage. This approach not only reduced waste but also offered diners a broader range of flavors and textures.
Types of Yakitori Skewers
A key characteristic of yakitori is the variety of chicken parts used, each providing its own distinct texture and flavor. Here are some popular types of yakitori skewers:
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Momo (Chicken Thigh): With its juicy, tender texture and rich flavor, this cut is one of the most popular choices for yakitori and a favorite for many.
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Tebasaki (Chicken Wings): Known for their delightful mix of crispy skin and tender meat, these wings are typically served in pairs.
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Negima (Chicken and Leek): Negima features succulent pieces of chicken thigh paired with chunks of negi (green onion), adding a touch of crunch and a hint of subtle sweetness.
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Tsukune (Chicken Meatballs): Tsukune consists of ground chicken formed into meatballs, often blended with chopped green onions, egg, and occasionally chicken cartilage for added texture.
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Kawa (Chicken Skin): Features crispy, grilled chicken skin seasoned with salt.
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Reba (Chicken Liver): A delicacy in yakitori, known for its rich and creamy texture, making it a standout choice for those who enjoy adventurous flavors.
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Sasami (Chicken Breast): For a healthier option, chicken breast skewers offer a leaner choice and are often marinated in various sauces such as wasabi and soy sauce.
While yakitori is traditionally associated with skewered grilled chicken, a range of non-chicken options are also enjoyed, highlighting various meats, vegetables, and seafood. Popular choices include pork belly, beef tongue, shrimp, and shishito peppers.
How to Order Yakitori in Japanese
Yakitori is a must-try for anyone visiting Japan. To enhance your experience, it's useful to familiarize yourself with key phrases and terms used in yakitori restaurants, which will help you order and enjoy your meal like a local. To get started, here are some common chicken parts to help you navigate the menu:
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Kawa: Skin
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Reba: Liver
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Sasami: Breast
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Nankotsu: Cartilage
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Teba: Wing
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Momo: Thigh
Here are some helpful phrases to use when ordering yakitori at izakayas or yakitori bars:
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Sumimasen (すみません): Excuse me
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Ippon, Nihon, sanbon, yonhon (１本, 2本、3本、4本): One skewer, 2 skewers, 3 skewers, 4 skewers...
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Kore o ippon onegaishimasu (これを１本お願いします): Can I have one skewer of this one please?
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Momo (Menu Item) o nihon (quantity) onegaishimasu ( ももを二本 お願いします): I would like to order two chicken thigh skewers, please.
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Shio de onegashimasu (塩でお願いします): Please grill with salt.
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Tare de onegashimasu (タレでお願いします): Please grill with tare sauce.
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O-kaikei onegaishimasu (お会計お願いします): Check, please.
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Arigatou, oishikatta desu (ありがとう、美味しかったです): Thank you, it was delicious.
Yakitori Sauces and Seasonings
While yakitori is renowned for its straightforward preparation and rich flavors, much of its appeal comes from the seasonings and sauces used. The two main seasonings in yakitori are tare sauce and shio (salt), each enhancing the natural taste of the meat in unique ways.
Salt s one of the most traditional and straightforward ways to season yakitori, highlighting the natural flavors of the chicken without overwhelming them. Salted yakitori pairs well with a variety of condiments, such as yuzu kosho (a Japanese seasoning made from chili peppers and yuzu peel) or lemon, which add an extra dimension of flavor.
Tare, in contrast, is a soy sauce-based glaze that imparts a savory-sweet flavor to yakitori. This sauce usually combines soy sauce, mirin (a sweet Japanese rice wine), sake (rice wine), and sugar. It infuses the chicken with a deep umami taste and, when grilled, forms a caramelized glaze with a slightly crispy texture. Additionally, tare helps keep the chicken moist and tender, preventing it from drying out during grilling.
The Art of Eating Yakitori
Yakitori is ideally enjoyed by hand, particularly in casual settings like street food stalls where it's perfectly acceptable to eat yakitori directly off the skewer. In more formal settings, however, it's courteous to use chopsticks to transfer the meat from the skewer to your plate. When sharing with others, it's best to use the opposite end of your chopsticks or a separate pair to avoid direct contact with your mouth.
To enhance your yakitori dining experience, consider pairing it with a variety of side dishes and drinks that complement its flavors and textures. Popular sides include edamame, which are boiled or steamed young soybeans; tsukemono, a selection of pickled vegetables such as daikon radish, ginger, and cucumbers; and grilled vegetables like shiitake mushrooms, green peppers, and cherry tomatoes. Onigiri (rice balls) or a bowl of rice also make excellent accompaniments, offering a starchy contrast to the protein-rich skewers.
When it comes to beverages, Japanese beer is an ideal match for yakitori. A chilled glass of beer provides a crisp, refreshing contrast to the rich, smoky flavors of the grilled chicken, and helps cleanse the palate between bites. Sake, the traditional Japanese rice wine, is also a popular choice, offering a range of flavors from sweet to dry that can complement various types of yakitori. For those preferring non-alcoholic options, green tea is a great alternative. Its astringency and fresh taste can cleanse the palate and enhance the overall dining experience.
Yakitori Restaurant Atmosphere
Yakitori restaurants in Japan provide a variety of atmospheres, each adding its own unique touch to the dining experience. Small, cozy izakayas are particularly popular, offering intimate and often lively settings where the grill is the focal point. Diners usually sit at a counter surrounding the grill, allowing them to engage with the chef and watch the cooking process up close. This environment is perfect for friends and colleagues to come together, unwind, and savor their meal.
On the other end of the spectrum, upscale yakitori establishments provide a more sophisticated and serene dining experience. These restaurants emphasize a calm ambiance and pay meticulous attention to the quality and artistry of their yakitori. The setting is designed for a more reflective dining experience, allowing guests to appreciate the intricate flavors and textures of each carefully crafted skewer.
Finding the Best Yakitori in Japan
Japan offers a wealth of yakitori restaurants where you can enjoy this beloved delicacy. If you’re visiting major cities like Tokyo, Osaka, or Kyoto, here are some well-known places to explore:
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Bird Land (Ginza, Tokyo): As the first yakitori restaurant to receive a Michelin star, Bird Land is renowned for its outstanding quality. Signature dishes include tsukune (chicken meatballs) served with a creamy egg yolk dipping sauce and chicken grilled with a peppery touch.
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Torikizoku (Various Locations): Hailing from Osaka, Torikizoku is a prominent izakaya chain with over 600 locations across Japan. Renowned for their budget-friendly yet tasty yakitori, they feature a wide-ranging menu that includes everything from classic chicken thighs to cheese-stuffed tsukune.
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Bajitofu (Kyoto): A favorite izakaya in Kyoto, Bajitofu is celebrated for using only domestic chicken, cut into larger pieces and grilled over high-quality binchotan charcoal. Skewers here start at under 200 yen each. It’s advisable to make a reservation to ensure you get a seat.
Yakitori at Japanese Festivals and Events
Yakitori occupies a special spot in Japanese festivals and outdoor events. The sight and sound of skewers sizzling over open flames enhance the festive atmosphere, with the irresistible aroma of grilled chicken filling the air and attracting attendees. Vendors at these gatherings present a diverse range of yakitori options, catering to various tastes and adding to the thrill of sampling different flavors.
Grilled yakitori is an ideal snack for festivals and outdoor events such as cherry blossom viewings and summer fireworks displays due to its portability and ease of consumption. Served on bamboo skewers, it provides festival-goers with the convenience of enjoying tasty, bite-sized pieces of chicken while strolling through lively streets, without the need for a formal meal setup.
Conclusion:
In conclusion, Yakitori captures the heart of Japanese culinary tradition with its flavorful simplicity and cultural importance. As a quintessential part of Japan’s rich food landscape, it provides a delightful experience that highlights the art of grilling and the celebration of flavors. Whether enjoyed at a traditional izakaya in Japan or a modern food stall abroad, yakitori invites everyone to explore and savor this beloved dish, connecting them with the vibrant and diverse world of Japanese cuisine.
Enjoy your favorite grilled chicken skewers alongside snacks from Bokksu Boutique, delivering a handpicked selection of authentic Japanese flavors straight to your door.
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