Yakiniku is a Japanese style of cooking that involves grilling bite-sized pieces of meat and vegetables over a charcoal or gas grill. The term "yakiniku" literally translates to "grilled meat," and the cuisine has its roots in Korean barbecue, known as "gogigui." Over time, yakiniku has evolved to incorporate a variety of Japanese flavors and ingredients.
Yakiniku restaurants are typically equipped with grills built into the dining tables, allowing diners to cook their own selections of meat and vegetables. These establishments offer a wide variety of meats, including beef, pork, and chicken, as well as seafood and offal. Beef is particularly popular, and cuts such as ribeye, short ribs, and tongue are commonly served.
A variety of dipping sauces accompany the grilled items, with soy sauce-based sauces being particularly popular. Other flavorings might include garlic, sesame, miso, or citrus elements such as ponzu. Additionally, yakiniku meals are often paired with side dishes like rice, kimchi, and salads.
Yakiniku culture places an emphasis on high-quality ingredients, and many Japanese yakiniku restaurants take pride in sourcing top-tier meats, such as the prestigious Wagyu beef. Because of the interactive, communal nature of yakiniku dining, it is also seen as a social activity, ideal for group gatherings and celebrations.
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