Japanese term that, in its broadest sense, refers to grilled meat cuisine. The present style of yakiniku japanese bbq are derived from Korean restaurants in Osaka and Tokyo, which opened around 1945 by Koreans in Japan.
After officially being prohibited for many years, beef consumption was legalised in 1871 following the Meiji Restoration as part of an effort to introduce western culture to the country. Jingisukan, the Japanese transliteration of Genghis Khan, is a style of grilling mutton, which is also referred to as a type of yakiniku. The dish was conceived in Hokkaidō, where it has been a popular blue-collar dish that has only recently gained nationwide popularity. Common Japanese style of yakiniku, drawing heavy influences from Korean dishes such as bulgogi and galbi, became widespread in Japan during the 20th century, most notably after the Second World War. Korea which by then had been appropriated by the North.
Ventilated barbecue systems, introduced by Shinpo Co. March 1980, quickly spread throughout Japan as it enabled diners to eat yakiniku in a smoke-free environment and greatly extended the clientele. The popularity of yakiniku was given a further boost in 1991 when the easing of beef import restrictions led to a drop in the price of beef. Ogatan, Japanese charcoal briquettes made from sawdust. Karubi or baraniku — short ribs. In Japan it is usually served without the bones, unless it is specified as hone-tsuki-karubi. Harami — tender meat around the diaphragm.
Misuji — tender meat around the shoulder. Pork Butabara or Samugyopusaru — pork belly. Tontoro — fatty meat around the cheek and the neck. Horumon means “discarded items” and comes from the Kansai dialect. May simply be referred to as horumon.
Tēru — From the English word “tail”. Slices of beef tail cut crosswise, bone attached. Yakiniku-ya specialize in Korean style barbecue, where small pieces of meat are cooked on a grill at the table. Other popular Korean dishes such as bibimba are also usually available at a yakiniku-ya. Chantal Garcia Japanese BBQ a best kept L. Yakiniku and Bulgogi: Japanese, Korean, and Global Foodways 中國飲食文化 Vol.