Yakitori

Yakitori is a cherished Japanese dish featuring skewered chicken, grilled to perfection over a charcoal fire. The chicken is seasoned either with tare sauce—a savory-sweet glaze—or simply with salt. These skewers, known as kushi, are typically crafted from materials such as steel or bamboo.

Preparing yakitori is quite versatile. Authentic smoky flavors can be achieved using portable charcoal grills, while small electric appliances like yakitori-ki offer convenience. The chicken is cut into small, uniform pieces, skewered, seasoned, and grilled at high heat to achieve a delightful, crunchy texture.

Yakitori typically emphasizes salty or salty-sweet flavors. Tare sauce is particularly favored by those who enjoy a hint of sweetness in their savory dishes. You can find yakitori at specialized restaurants called yakitori-ya, in izakayas (Japanese pubs), or even pre-cooked, frozen, or canned in stores. It's also a popular street food, often sold at yatai (food carts and stalls) during festivals or around train stations during evening commutes. Many people enjoy pairing it with a cold beer or sake.

There are numerous varieties of yakitori to explore. Some popular types include momo (chicken thigh), negima (chicken and spring onion), tsukune (chicken meatballs), and tebasaki (chicken wing). The dish's versatility allows for a wide range of flavors and textures, depending on the cuts and preparation methods employed.