+49 (0) 7721 9896-96 ✔ Delivery time 3-5 working days

Yakiniku - Japanese-Korean BBQ

Yakiniku - Japanese-Korean BBQ

Japan is a paradise in terms of culinary experiences. Not only the extraordinary recipes but also the way Japanese cuisine is enjoyed is unparalleled. The significance of food itself is much higher than in many other places, celebrated and loved with a genuine passion. The act of eating is treated like an art, continually refined and perfected. Japanese BBQ, known as Yakiniku (焼肉), is also gaining popularity in the West. Translated as "grilled meat," Yakiniku refers to the technique of preparing various types of meat on a Yakiniku tabletop grill, following Japanese-Korean traditions.

Japanese Grilling - How exactly does Yakiniku work?

Similar to fondue or raclette, raw meat, vegetables, and other accompaniments are served in bite-sized pieces to all guests at the table. The ingredients presented to guests in a Yakiniku restaurant and placed on the grill are fresh and of exceptionally high quality. The experience of grilling one's own fresh food at the table makes Yakiniku truly unique. The joy of preparing food at the table encourages conversation among guests and servers, fostering lively discussions about ideal cooking times and sharing culinary tips and tricks.

Ingredients for yakiniku

What goes on the grill for yakiniku in Japan?

This form of Asian experiential gastronomy in a traditional style is rightfully gaining more fans from Western countries. Meat, fish, and vegetables are classic foods commonly found on our plates as well. Grilled chicken skewers, also known as Yakitori, are one of the most popular grilled meat dishes in Japan. Small pieces of chicken are skewered and then grilled. Thinly sliced Wagyu beef or pork belly are other delicacies that often serve as the main components of the menu.

The meat is usually served without marinade or seasoning and is taken by guests from the serving plate with small tongs. The marinade made with sake, mirin, and soy sauce is poured in small amounts onto the grill plate, and the meat is then grilled in it. Once the meat is cooked, it can be picked up from the grill and eaten with chopsticks. The dipping sauce for the meat plays an equally important role alongside the main ingredients and can vary according to taste. Generally, anything that tastes good is allowed.

Fresh ingredients like mushrooms, onions, bell peppers, or Pak Choi (Chinese cabbage) are the most popular vegetables on the Japanese grill, sautéed and then eaten with the meat. The versatility of combination possibilities makes this dish a highlight of Japanese cuisine.

Yakiniku is prepared using either a grill with traditional charcoal or gas. For indoor settings such as a restaurant, only gas grills are used. The use of Shinchirin 七輪, the charcoal grill, dates back to the Edo period in the 17th century. Even back then, small delicacies—often even offal like heart or tongue—were prepared in this way and enjoyed together. Ceramic was the preferred material for making a Shinchirin for a long time; nowadays, metal is mostly used.

Japanese recipes read in the magazine »
Newsletterbadge Newsletterpfeil

Newsletter subscribe now

Our newsletter subscribers are the first to be informed!!

News about products, manufacturers & designers
and cultural topics relating Japan

Japanese Culture


Our newsletter will inform you about
exciting new posts about the
Japanese culture!

Sign up now!

The latest   blog entries