Yakitori
Yakitori (pronunciation: yah-kee-toh-ree, from Japanese: 焼き鳥) is a popular Japanese dish that consists of skewered, grilled chicken. The term "Yakitori" can also refer to skewered food in general. The word "Yakitori" is derived from "yaki", which means to grill or broil, and "tori", which means bird or chicken in Japanese.
Etymology
The term "Yakitori" is a combination of two Japanese words: "yaki" (焼き), which means to grill or broil, and "tori" (鳥), which means bird or chicken. Thus, "Yakitori" literally translates to "grilled bird" or "grilled chicken".
Preparation and Varieties
Yakitori is typically made from several bite-sized pieces of chicken meat, or chicken offal, skewered on a bamboo stick and grilled, usually over charcoal. The skewers are typically seasoned with tare sauce or salt before and during cooking.
There are several varieties of Yakitori, including:
- Negima: Alternating pieces of chicken and scallion.
- Tsukune: Chicken meatballs.
- Kawa: Chicken skin, grilled until crispy.
- Liver: Chicken liver.
- Gizzard: Chicken gizzard.
Cultural Significance
Yakitori is a common dish in Izakaya (Japanese pubs), but it is also often enjoyed at home. It is typically served with sake or beer, and is a popular choice for party food in Japan.
Health Considerations
While Yakitori is a high-protein, low-carbohydrate food, it can be high in sodium, especially if a lot of tare sauce is used. Some types of Yakitori, such as liver and gizzard, are also high in cholesterol.
See Also
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