What is robata?

Robata is a Japanese cooking technique that involves grilling food over hot charcoal on a robata grill. The word "robata" translates to "fireside cooking" in Japanese. This method of cooking originated in the northern region of Japan in the 18th century and was traditionally used by fishermen to cook their catch.

The robata grill is a rectangular-shaped charcoal grill with a narrow opening where the food is placed. It typically has a long handle, allowing the chef to manipulate the distance between the heat source and the food.

Food cooked on a robata grill is typically skewered, with each skewer holding a small amount of food. The food is cooked quickly over high heat, sealing in the flavors and juices. Popular items for robata cooking include yakitori (skewered chicken), tsukune (chicken meatballs), shishamo (grilled smelt), and beef skewers.

In addition to being a cooking technique, robata is also a popular style of Japanese cuisine and is served at many restaurants around the world. It is often paired with sake, a Japanese rice wine.