Kushiyaki

is a formal term that encompasses food items skewered and grilled. At times, restaurants group them as and yakimono (焼き物).

Yakitori and kushiyaki

Both yakitori and kushiyaki are used interchangeably in Japanese society to refer to skewered meat collectively; however, when referring to a specific item, yakitori will not be used unless the primary meat is chicken. While using pork, grilled pork on skewers are cooked with the same sauce as yakitori, and that is why in some areas as Muroran, grilled pork on skewers are called "yakitori", instead of .

While kabayaki is also skewered and grilled over charcoal, it is rarely categorized as kushiyaki since they are not served on skewers. Fish grilled whole on skewers with salt and served after pulling off the skewer including sea bream (tai) and sweetfish (ayu) is not called kushiyaki but shioyaki ("grilled with salt") at high-end restaurants. At food stalls or yatai, ayu is sold on skewers.

Variety In order to facilitate even cooking, the ingredient is cut into small, roughly uniform shapes. Skewers or kushi are made with bamboo or Japanese cypress, and shape as well as length varies to use for the type of food: flat skewers are used for minced meat, for example. Meat beef (gyūniku), pork meat (butaniku), cartilage (nankotsu) and offal (horumon), horse meat (baniku). Seafood sweetfish (ayu), minced and seasoned Atlantic horse mackerel (aji) and sardine (iwashi), prawn and shrimp (ebi), Japanese scallop (hotate), squid and cuttlefish (ika). Vegetable onion (tamanegi), eggplant (nasu),Kushiyaki grilled with coat of sweet miso such as eggplant, tōfu or konnyaku is called dengaku. cherry tomato, potato, pumpkin (kabocha), scallion (negi), ginkgo nuts (ginnan), green bell pepper (pīman), garlic (ninniku), Japanese pepper (shishitō). Products and prepared Tōfu, nattō, steamed rice.In the mountainous area of Aichi, Gifu, Nagano, Shizuoka, Toyama and Yamanashi Prefectures, steamed and mashed rice basted on flat skewers and grilled with coat of sweet miso is called gohei mochi (:ja:五平餅). When cooked rice is mashed and basted around kushi to form cylinders in Akita Prefecture, it is called "tampo" which is cut and cooked in kiritanpo.

Seasoning Kushiyaki seasonings are primarily divided among two types: salty or salty-sweet. The salty type usually uses plain salt as its main seasoning. For the salty-sweet variety, tare, a special sauce consisting of mirin, sake, soy sauce, and sugar is used. Other common spices include powdered cayenne pepper, shichimi, Japanese pepper, black pepper, karashi, beni shōga miso, yuzu kosho, and wasabi, according to one's taste.

Examples

Products and prepared food are applied for receipt. , bell pepper stuffed with minced pork , cherry tomato wrapped with bacon strips , fried thin tofu (aburaage) pouch filled with nattō , beef tongue, sliced thinly , pork belly , thicker variety of deep-fried tōfu , enoki mushrooms wrapped in slices of pork , asparagus wrapped in bacon

Gallery

Kushiyaki

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