Brazil is the land of barbecue, but did you know that in Japan there is also the Japanese barbecue called yakiniku? What are the differences between the Japanese barbecue and the Brazilian barbecue?
The word yakiniku it refers not only to grilled meat, but also to the popular carvery restaurants where you are able to roast your own meat on the grill yourself. We will talk about them a lot in this article.
Breaking Paradigms - Many believe that the meat in Japan Yeah man. This article will prove that it is possible to have a barbecue every week in Japan, as we are used to in Brazil. In fact, even easier through restaurants yakiniku.
The meaning of Yakiniku
The word yakiniku [焼肉] literally means grilled meat [肉] [焼], but it is also used to refer to popular restaurants that have meat as their main dish, whether grilled on the grill or on the grill.
Yaki it is a comprehensive word [焼] and may not have the same concept as a meat roasted on the grill or on the grill. For example, frying meat on a plate can be called yaki how we do with takoyaki.
Japanese barbecue can also be called in the same way as English barbecue [バーベキュー]. The Japanese refer to the Brazilian barbecue using the word shurasuko [シュラスコ].
Yakiniku it can be defined as a meat in thin and small pieces roasted over a charcoal flame of carbonized wood by dry distillation, or in a frying pan, gas or electric grill.
How is the Japanese barbecue?
Rarely do Japanese people gather somewhere open to roast fatty pieces of meat on a barbecue. They prefer to go to restaurants yakiniku and roast the thinly sliced meat.
When the Japanese invent roasted meat on a spit, they prefer to spear other things besides the meat. The Japanese eat a lot of meat skewers, but they are usually chicken or pork.
The Japanese prefer rare meat, so they cut it very thin in restaurants yakiniku and dip the meat in different sauces. It is a different and delicious experience.
Meat is not so common in Japanese dishes other than yakiniku, not because of its price, but simply because of the culture. There was a period when beef was abolished from Japan, which took its place off the table.
Only during the Showa period, the Japanese barbecue started to be born thanks to the influence of Korean culture and the dishes bulgogui and galbi. After World War II the barbecue was finally spread in Japan.
How is the Yakiniku restaurant?
There are two different types of restaurant yakiniku. The most popular are casters where customers themselves roast their meats on grills arranged in the center of a family table.
There are also other restaurants that are named after yakiniku, but serving only ready-made beef and pork dishes. I once went into a wrong restaurant thinking I would take a carvery.
In carvery restaurants, you usually have access to different types of meat, fish, vegetables and some even offer desserts, sushi, soba, udon, tempura, crepes and other dishes, making it a very varied restaurant.
Some places also offer free drinks at will, or charge a small fee of 100 or 200 yen for them. There are usually days and times that the rotation costs less.
The times I went, I paid about 1,500 yen for 2 hours to eat at will. The first time I found a cheaper place for just 1,000 yen at lunchtime.
There you fill your meat tray and grill all on your table, as many times as you want. The meat is cut thin, then grilled in a few minutes, and you can dip it in some sauces to enhance the flavor.
One hour is more than enough for you to be satisfied in a restaurant yakiniku. All this for a lower price than barbecue carvery in restaurants in Brazil.
In some restaurants yakiniku, you must go to a local and get your meat, but some deliver the meat to the table. There are also special meats that need to be ordered from the attendants, or dishes with additional value.
types of meat of a yakiniku
In barbecues and yakiniku restaurants you will usually find different types of beef and pork cuts. You can even eat premium meat like kobe steak and wagyu.
Below we will list some cuts of meat found in a yakiniku, along with other very popular ingredients that accompany this Japanese barbecue.
- Rōsu - loin slices;
- Karubi or baraniku - ribs;
- Harami - soft meat around the diaphragm;
- Tan - flesh of the tongue;
- Misuji - soft meat around the knee;
- Butabara - pork belly;
- P-toro / Tontoro - fatty meat around the face and neck;
- Horumon ou motsu - Viscera:
- Rebā - bovine liver;
- Tetchan - intestine;
- Hatsu - heart;
- Kobukuro - Pig uterus;
- Tēru - Sliced tail slices, with bones;
- Mino / Hachinosu - bovine tripe;
- Gatsu - Pig's stomach;
- Seafood - squid, seafood, shrimp;
You can also find vegetables like peppers, carrots, mushrooms, onions, eggplant, cabbage, bean sprouts, garlic and kabocha pulp. In fact, there are thousands of other unnamed cuts.
My experience in a Yakiniku
I went on a yakiniku in the city of Hamamatsu, I don't remember his name. I paid 1,000 yen to eat 2 hours, there were about 30 different types of meat there. and there was also sushi, tempura, crepe, ice cream and all the other things I already mentioned.
In an hour I was no longer able to eat. I don't even know what to say, it was a wonderful experience, and everything was delicious, in addition to being super cheap.
Something interesting still happened, I forgot my bag with camera and passport on the spot. I only came back to pick it up 3 hours later, and it was there as I expected.
Another thing I was able to observe was a group of four young Brazilians who were at the door of the place hindering the path. Since when I left, and three hours later, when I returned, they were there at the door, sitting on the stairs, disturbing and disturbing the entrance of people. What is the need?
In Osaka, in Nipponbashi, I also went to a restaurant that had yakiniku in the name. But it was just an ordinary restaurant, where you choose a dish and that's it. I ordered a super spicy dish and I regretted it, but it was delicious.
Again, in 2018, on my second trip to Japan, I went three times in one yakiniku. As soon as I met my friend Roberto Pedraça, we went to a yakiniku in Kakegawa; the second time, we went back to Hamamatsu.
In Sapporo, Hokkaido Province, I also went to a yakiniku where I had the opportunity to eat the local specialty, the famous mutton called Jingisukan.
What did you think of the Japanese barbecue? Have you had a chance to try it out? I strongly recommend visiting a yakiniku when in Japan.
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