Kushiyaki

*Kushiyaki*
	Ayu being grilled with salt
Type	Skewered meat
Place of origin	Japan
Main ingredients	Beef, pork, seafood, and seasonal vegetables
Similar dishes	Sate, Shish Kebab
	Media: Kushiyaki;

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).

Yakitori and kushiyaki

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

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]

Meat: beef (gyūniku), pork meat (butaniku), cartilage (nankotsu) and offal (horumon), 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 (pīman), garlic (ninniku), Japanese pepper (shishitō).
Products and prepared: Tōfu,^[4] nattō, steamed rice.^[5]

Seasoning

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, beni shōga miso, yuzu kosho, and wasabi, according to one's tastes.

Examples

Gyūtan teishoku, a table d'hôte of Gyūtan in Sendai

Products and prepared food are applied for receipt.

pīman no nikuzume (ピーマンの肉詰め), bell pepper stuffed with minced pork
tomato no bēkon 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
gyūtan (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
asuparabēkon (アスパラベーコン), asparagus wrapped in bacon

Gallery

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 dango

References

^ "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.

External links

[1] "おっと! むろらん—室蘭やきとり" [Muroran yakitori—Oh! Muroran]. Muroran Tourist Association. Retrieved 2017-07-04.

[2] "Hiragushi flat bamboo skewer". Fujita Dougu Co.Ltd. Retrieved 2017-07-04.

[3] "types of takegushi bamboo skewer". Izumo Takezai Kōgyōsho. Retrieved 2017-07-04.

[dengaku-4] Kushiyaki grilled with coat of sweet miso such as eggplant, tōfu or konnyaku is called dengaku.

[5] 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.

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Kushiyaki

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