Japanese Cuisine - Yakitori & Kusiyaki
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Muroran Yakitori
Muroran Yakitori (室蘭やきとり, Muroran yakitori) is a unique style of yakitori originating from Muroran City in Hokkaido. Despite its name, this dish does not use chicken. I...
Bibai Yakitori
Bibai Yakitori (美唄やきとり, Bibai yakitori) is a flavorful dish that originates from Bibai City, located halfway between Sapporo and Asahikawa. The western part of Bibai fe...
Oku-Kuji Shamo Yakitori
Oku-Kuji Shamo (奥久慈しゃも, Oku-Kuji shamo) refers to a special breed of chicken raised in the lush, mountainous regions of Oku-Kuji in northern Ibaraki Prefecture. "Shamo,...
Miyazaki Charcoal-Grilled Chicken
Miyazaki’s local chicken is known as Miyazaki Jitokko, and charcoal-grilled chicken made with it is a well-known regional dish. The meat is tender yet pleasantly chewy, releasin...
Imabari Yakitori
Yakitori is usually skewered and grilled directly over charcoal, but Imabari Yakitori is cooked without skewers, pressed firmly on a hot iron griddle with a large spatula. Press...
Honetsukidori
Honetsukidori, a specialty said to have originated in Marugame, Kagawa Prefecture, is a local dish of bone-in chicken thighs grilled whole. In 1953, the founder of the Marugame ...
Dekomawashi
Dekomawashi is a type of miso dengaku made by skewering local potatoes, soba dumplings, tofu, konnyaku and other ingredients, grilling them briefly, then coating them with miso ...
