Yakitori

Dish information

Yakitori, literally 'grilled bird', is a quintessential Japanese dish featuring skewered chicken grilled over charcoal. While the practice of grilling meat on skewers likely dates back centuries, the modern form of yakitori as we know it, specifically focusing on chicken parts and served in specialized izakayas (Japanese pubs), gained prominence during the Edo period and particularly after the Meiji Restoration (1868), when Western influences led to a greater acceptance and consumption of meat. Before this, chicken was not as widely consumed due to Buddhist dietary restrictions. The real boom for yakitori came after World War II, when chickens became more readily available. Entrepreneurial street vendors and small eateries started offering affordable, delicious grilled chicken skewers. Tokyo, being a major metropolitan center, played a significant role in popularizing and diversifying yakitori styles. What makes yakitori special is the masterful use of every part of the chicken – from thigh (momo) and breast (mune) to more adventurous parts like liver (reba), heart (hatsu), and skin (kawa), each offering a unique texture and flavor. The skewers are seasoned either with shio (salt) or tare (a sweet and savory soy-based sauce). Expert yakitori chefs, known as 'yakitori-ya', spend years perfecting their grilling techniques, mastering the heat of the Binchotan charcoal to achieve perfectly cooked, flavorful skewers. Yakitori is more than just food; it's a social experience, often enjoyed with beer or sake in lively, smoke-filled izakayas, embodying a casual yet deeply satisfying aspect of Japanese culinary culture.

Timeline

• 1600

  Early forms of skewered and grilled fowl are consumed, though not yet widely known as yakitori.

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  1868

  Meiji Restoration leads to increased meat consumption, including chicken.

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  1945

  Post-WWII, yakitori gains immense popularity as an affordable and delicious street food.

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  1960

  Yakitori becomes a staple in Tokyo's izakayas, with specialized shops emerging across Japan.

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  1970-01-01

  The use of Binchotan charcoal for grilling becomes a hallmark for high-quality yakitori.