What is Japanese BBQ? The 5 Types You Need to Know!
Are you confused about Japanese BBQ? Do you want to have a better idea about what to order at a Japanese steakhouse? Want to know about some of the must-try items of Japanese BBQ? You’re in the right place!
What is Japanese BBQ?
Japanese BBQ is made up of five different types of BBQ – Yakiniku (焼き肉), Kushiyaki (串焼き), Teppanyaki (鉄板焼き), Robatayaki (炉端焼き), and Kabayaki (蒲焼). Each style has its own quirks and traditions.
In this article, we will talk about these different Japanese barbecue styles along with the meat cuts they use. We’ll touch upon all essential topics to help you appreciate Japanese Barbecue cuisine better.
Let’s get started!
Did you know?
It is a common practice to grill one side of the Gyutan for a longer period while keeping the other side a bit rare.
Whenever you’re grilling, It’s recommended to start cooking the unseasoned meat first and save the seasoned meat for later.
Teppanyaki is also an art form, so don’t be surprised if the chef whips out some cool tricks. Fancy knife and spatula tricks, flipping cooked prawns into guest’s mouths, precise cutting/slicing of the food, and creating fire-shooting volcanoes from onion rings are all a part of the performance!