Yakiniku is a Japanese style of cooking bite sized pieces of meat, most often beef and offal, along with vegetables on a gridiron or griddle set into the table, typically heated by charcoal, gas, or electricity. Diners grill the raw ingredients themselves and then dip the cooked pieces into a tare sauce usually made from soy sauce, sake, mirin, sugar, garlic, fruit juice, and sesame. The style descends from Korean barbecue, and its modern form took shape in Korean run restaurants that opened in Osaka and Tokyo around 1945. The neutral term yakiniku became the common name for the style in the 1960s, replacing earlier names tied to the political division of Korea. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Origin Period, From (Year)The word yakiniku was first popularized in 1872 by Japanese writer Kanagaki Robun; the grilling style and cuisine now called yakiniku developed later, from Korean restaurants that opened in Japan around 1945, per the same source. The 1872 date marks the term's documented origin, not the cooking style's. Origin RegionThe word yakiniku was first popularized in 1872 by Japanese writer Kanagaki Robun; the grilling style and cuisine now called yakiniku developed later, from Korean restaurants that opened in Japan around 1945, per the same source. The 1872 date marks the term's documented origin, not the cooking style's. Sources
1. Yakiniku (Wikipedia)
Etymology and history sectionQuote, Etymology and history section
"Yakiniku" originally referred to western "barbecue" food, the term being popularized by Japanese writer Kanagaki Robun (仮名垣魯文) in his Seiyo Ryoritsu (i.e. "western food handbook") in 1872 (Meiji period).
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