Yakitori
Grilled chicken skewers, a staple of Japanese street food.
Yakitori is a Japanese dish consisting of chicken cooked on a skewer over a charcoal fire, seasoned with either salt or a sweet-savory glaze called tare. The term sometimes refers to kushiyaki, or grilled and skewered foods in general. It is a popular street food and a common menu item in izakaya across Japan, sold from small carts, specialty shops, and even in canned form.
- field
- Japanese cuisine
- nationality
- Japan
- known_for
- Grilled chicken skewers seasoned with salt or tare sauce
- primary_ingredient
- Chicken
- cooking_method
- Charcoal grilling
Lore & Background
Yakitori is prepared by cutting chicken meat into small, uniform shapes, skewering it on kushi, and cooking it over charcoal. Charcoal is preferred because it produces high heat and strong flames while releasing little water vapor, allowing the ingredients to cook quickly and giving the skin a crunchy texture. Gas and electric heat sources are sometimes used but do not develop the same aromas or textures. Traditionally, yakitori is cooked on portable charcoal grills, the method most often employed by yatai (street stalls), though restaurants often use stationary grills and higher quality binchōtan charcoal. At home, small electrical appliances called takujō konro or yakitori-ki are used.
Reader's Guide
Yakitori holds a significant place in Japanese cuisine as a versatile and widely accessible dish. Its seasoning is primarily divided into two types: salty (shio) using plain salt, sometimes accompanied by spicy miso dipping sauce in parts like Saitama prefecture, and salty-sweet (tare), a glaze of mirin, sake, soy sauce, and sugar applied after cooking. Other spices such as cayenne pepper, shichimi, Japanese pepper, black pepper, yuzu koshō, and wasabi are used according to taste. Yakitori is sold in specialty shops called yakitori-ya, which may offer take-out or sit-down dining, and is also found on izakaya menus nationwide. It is available pre-cooked, frozen, or canned, with canned yakitori popularized by Hotei Foods Corporation starting in 1970, offering nine flavors as of 2016. The dish's ease of preparation and portability make it a popular street food, often sold from yatai during festivals or evening commutes, where customers enjoy beer and sake alongside the skewers. The diversity of cuts—from chicken thigh and breast to heart, liver, and cartilage—demonstrates its adaptability and enduring appeal.
Did You Know?
- Yakitori literally means 'grilled bird' in Japanese.
- Charcoal is the preferred cooking method because it produces high heat and strong flames while giving off little water vapor.
- Canned yakitori was popularized by Hotei Foods Corporation, which started selling it in 1970 with nine flavors as of 2016.
- Some popular yakitori cuts include tsukune (chicken meatballs), bonjiri (chicken tail), and shiro (chicken small intestines).
Frequently Asked Questions
What is Yakitori?
Yakitori is a classic Japanese dish made by threading pieces of chicken onto skewers and grilling them over a charcoal fire. It is finished with either a simple salt seasoning or a sweet-savory glaze called tare.
What is the primary ingredient and how is it cooked?
Chicken is the core protein, and the traditional method calls for charcoal grilling rather than gas or electric heat, which gives the meat a distinct smoky char.
What are the two main seasoning styles for Yakitori?
The salt version (shio) highlights the natural flavor of the chicken, while the tare version coats the skewers in a glossy, sweet-savory sauce typically built from soy sauce, mirin, sugar, and sake.
Where can you find Yakitori in Japan?
It is a go-to item at izakaya, small street carts, and dedicated yakitori shops throughout the country. It is even available in canned form for at-home snacking.
Does Yakitori always refer to chicken only?
While chicken is the most iconic ingredient, the term can also be used loosely to describe kushiyaki, which covers any grilled and skewered food, not just poultry.
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