Yeoman's test

Yakitori is a popular Japanese dish that consists of skewered, grilled chicken. The term "Yakitori" can also refer to skewered food in general. The skewers are typically made from steel, bamboo, or similar materials. Yakitori is commonly served with tare sauce or salt.

History[edit | edit source]

The history of Yakitori dates back to the Edo period in Japan (1603-1868). It was during this time that the method of grilling skewered chicken became popular. The dish was originally considered a type of fast food, and was commonly sold at food stalls in the streets.

Preparation[edit | edit source]

The preparation of Yakitori involves skewering the meat with kushi, a type of skewer typically made of steel or bamboo. The skewers are then placed over a charcoal fire and grilled. The meat is typically seasoned with tare sauce or salt before and during cooking.

Varieties[edit | edit source]

There are many different varieties of Yakitori, including:

Negima: Chicken and green onion
Tsukune: Chicken meatballs
Kawa: Chicken skin
Shiro: Chicken intestines
Nankotsu: Chicken cartilage
Reba: Chicken liver
Tebasaki: Chicken wing
Bonjiri: Chicken tail
Seseri: Chicken neck

Serving[edit | edit source]

Yakitori is commonly served with tare sauce or salt. It is often accompanied by a glass of beer or sake. In Japan, Yakitori is commonly enjoyed at special restaurants known as Yakitori-ya.

Health Considerations[edit | edit source]

While Yakitori is a delicious dish, it is important to consider its nutritional content. The dish is high in protein due to its chicken content, but it can also be high in sodium, especially if a lot of tare sauce is used.

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