Yakiniku

Yakiniku (焼肉, literally "grilled meat") is a Japanese term that, in its broadest sense, refers to grilled meat dishes. "Yaki" means grilled and "niku" means meat.

More specifically, yakiniku often refers to the Japanese style of grilling bite-sized pieces of meat (usually beef, pork, chicken, or offal) and vegetables on a griddle or grill over a flame of wood charcoals carbonized by dry distillation (sumibi) or a gas/electric grill. The meat is typically marinated in a sauce before grilling, or dipped in a sauce after cooking.

Yakiniku is heavily influenced by Korean barbecue (especially bulgogi and galbi) and is often considered a Japanese adaptation of these Korean dishes. The history of yakiniku in Japan dates back to the early 20th century, with its popularity surging after World War II. The end of the war brought both food shortages and the return of Korean immigrants, leading to the establishment of restaurants serving affordable grilled meat. Over time, yakiniku evolved with Japanese tastes and techniques.

Common cuts of meat used in yakiniku include kalbi (short ribs), harami (skirt steak), tongue (gyutan), and various cuts of beef loin and ribeye. Internal organs (motsu) are also a popular choice.

Typical dipping sauces (tare) include soy sauce-based sauces with ingredients like garlic, sesame oil, sake, mirin, sugar, lemon juice, and spices.

Yakiniku restaurants are common throughout Japan and have also spread to other countries. The dining experience typically involves customers grilling the meat themselves at the table, making it a communal and interactive meal.