Yakiniku

Dish information

Yakiniku, meaning 'grilled meat,' is the Japanese take on barbecue, where diners grill bite-sized pieces of meat and vegetables over a charcoal or gas flame at their own table. While seemingly a modern dining experience, its roots can be traced back to Korean barbecue traditions. After World War II, 'Horumon-yaki' restaurants, specializing in grilled offal, became popular in Japan, particularly among Korean residents and working-class Japanese. These establishments laid the groundwork for what would become Yakiniku. The term 'Yakiniku' itself was popularized in the 1960s, coinciding with increasing beef consumption in Japan and the growth of dedicated Yakiniku restaurants. These restaurants developed their own dipping sauces (tare), which vary widely from sweet soy-based to spicy miso-based mixtures, becoming a signature element of the experience. Yakiniku embodies a social dining experience, encouraging conversation and interaction as participants cook their own food to their preferred doneness. It reflects the Japanese adaptation and refinement of foreign culinary techniques, transforming a simple grilling method into a sophisticated and celebrated communal meal. Notable personalities in the culinary world have often lauded Yakiniku for its interactive nature and the celebration of high-quality ingredients, from exquisitely marbled wagyu beef to fresh local vegetables. Today, Yakiniku restaurants range from casual, affordable eateries to high-end establishments offering premium cuts of meat, making it a versatile and beloved dining option across Japan. Osaka and Tokyo are particularly known for their vibrant Yakiniku scenes, with countless restaurants vying for recognition.

Timeline

• 1940s

  Korean immigrants open 'Horumon-yaki' restaurants in Japan, serving grilled offal.

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  1950s

  Grilled meat dishes, influenced by Korean cuisine, gain popularity in Japan.

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  1962

  The term 'Yakiniku' is officially recognized and promoted by the 'Zen Nihon Yakiniku Kyokai' (All Japan Yakiniku Association).

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  1970s

  Yakiniku restaurants become widespread across Japan as beef consumption increases.

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  2000s

  Wagyu beef gains international recognition, further elevating the status of premium Yakiniku experiences.