Yakiniku (焼肉) literally translates to "grilled meat" in Japanese. It refers to a Japanese style of grilling bite-sized pieces of meat (typically beef, but also pork, chicken, and seafood) and vegetables on a tabletop grill. It's a very popular social dining experience in Japan and gaining traction worldwide.
Here are some key aspects of yakiniku:
Grilling Style: Meats and vegetables are grilled by the diners themselves at the table on a gas, electric, or charcoal grill. This interactive element is a big part of the fun.
Meat Cuts: A wide variety of meat cuts are offered, often thinly sliced. Popular choices include kalbi (short ribs), harami (skirt steak), tan (tongue), and various cuts of Wagyu beef.
Marinades and Sauces: Meats may be pre-marinated, or served plain with a variety of dipping sauces (tare). Common sauces include soy sauce-based sauces, miso-based sauces, and citrus-based sauces.
Side Dishes: Yakiniku meals are often accompanied by various side dishes such as rice, kimchi, seasoned vegetables (namul), and soup.
Experience: Yakiniku is more than just a meal; it's a social experience. Diners grill the food together, sharing and enjoying each other's company. The tabletop grilling creates a communal and interactive atmosphere.
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