Yakitori — 焼き鳥
Cuisine: Japanese · Origin: Japan
Yakitori (焼き鳥) is a quintessential Japanese grilled chicken dish consisting of bite-sized pieces of chicken threaded onto bamboo or metal skewers and cooked over charcoal flames. The name literally means 'grilled bird' in Japanese. Traditionally, yakitori utilizes various chicken parts including thighs, breast, skin, liver, and gizzards, each offering distinct flavors and textures. The skewers are typically seasoned with either tare (a savory-sweet glaze) or salt, applied during or after grilling. Yakitori is commonly served at izakayas (Japanese pubs) and street food stalls throughout Japan, often accompanied by beer or sake. The cooking technique requires skill to achieve properly charred exteriors while maintaining juicy interiors. Beyond Japan, yakitori has gained international popularity as a casual yet sophisticated dining option, representing the Japanese philosophy of utilizing whole ingredients and creating complex flavors from simple components.
Standard serving: ~180 kcal (3 skewers (150g), estimate)
Yakitori emerged as affordable post-war street food in Japan, transforming humble chicken parts into a beloved izakaya staple—what was once considered waste became culinary gold through the art of charcoal grilling.
Photo by Adika Budiman (Pexels License), source.
烤雞串 — 焼き鳥
料理：Japanese · 起源地：Japan
Yakitori (焼き鳥) is a quintessential Japanese grilled chicken dish consisting of bite-sized pieces of chicken threaded onto bamboo or metal skewers and cooked over charcoal flames. The name literally means 'grilled bird' in Japanese. Traditionally, yakitori utilizes various chicken parts including thighs, breast, skin, liver, and gizzards, each offering distinct flavors and textures. The skewers are typically seasoned with either tare (a savory-sweet glaze) or salt, applied during or after grilling. Yakitori is commonly served at izakayas (Japanese pubs) and street food stalls throughout Japan, often accompanied by beer or sake. The cooking technique requires skill to achieve properly charred exteriors while maintaining juicy interiors. Beyond Japan, yakitori has gained international popularity as a casual yet sophisticated dining option, representing the Japanese philosophy of utilizing whole ingredients and creating complex flavors from simple components.
標準份量：約 180 kcal（3串（150公克），估計值）
烤雞串在日本戰後作為平價的街邊小食應運而生，將不起眼的雞肉部位搖身一變成為居酒屋的必點美食——曾經被視為廢棄物的食材，經由炭火燒烤的手藝，化身成了烹飪的珍寶。
圖片來源：Adika Budiman（Pexels License）— 來源