Types of Grilled Food In Japan
Japanese know that there are many ways to cook delicious food. If you are impressed by their Teppanyaki iron belt, you will be surprised by Hibachi "shichirin" grill stove.
Teppanyaki
Teppanyaki refers to any type of food prepared or cooked from Teppanyaki. In the 20th century, when Westerners frequented Japan, restaurant chefs would perform a show and prepare food in front of foreign guests on iron plates.
Beef, shrimp, chicken and vegetables are used in typical Teppanyaki dishes, and their popularity is growing rapidly. More and more tourists come to Japan just to try this special food.
But today, people are more and more interested in the new recipe of Teppanyaki, so they go to Teppanyaki restaurant, where there are many real chefs who can create delicious dishes.
Yakitori And Yakiton
You can call them barbecue chicken and barbecue pork; however, they don't exactly like western barbecue steak in favor of lean meat (mainly animal muscle and soft tissue).
No, these delicacies use every part of chicken and pork, and even put the heart and intestines in the kebab.
Cook Yakitori And Yakiton on konro or shichirin on binchotan charcoal for a few minutes until the outside of the meat is crisp, while keeping the inside soft and juicy.
Yakiniku
Yakiniku, adopted by Korean barbecue, has become a 100% Japanese barbecue of one bite size. It has been well pickled in various delicious and spicy sauces, and has been barbecued on long charcoal for several minutes to make it soft and juicy.
Sakana No Shioyaki
The Japanese favorite seafood is Sakana no shioyaki. If you season any type of fish with salt and then grill it on charcoal, call it Sakana no shioyaki.
The most common fish used in this recipe are Ayu (sweet fish) and Saba (mackerel). They have a high nutritional value because fish are rich in omega-3 fatty acids, which are good for the heart.
Robatayaki
Robatayaki, sometimes referred to as "robata", is a kind of rural cooking style originated from the rainbow stove in Hokkaido, the northernmost part of Japan.
Robata includes a variety of seafood, which are strung together and can be barbecued into the Irori furnace. Just choose the seafood you like, then take it out of the IRIRI stove and dip it into spicy or ordinary sweet soy sauce or soy sauce, you will do your best.
Kabayaki
Japanese original recipe, the main ingredients are fish and eel.
Fish and eels are skinned to make them easier to eat, then sliced and buttered.
They are then soaked in a special soy sauce based on soybeans and cooked on charcoal until tender and crisp. It's best to eat with hot rice.
Check out our Teppanyaki Buying Guide to learn about home grill plates and accessories.
