 Ayu being grilled with salt | |
| Type | Skewered meat |
|---|---|
| Place of origin | Japan |
| Main ingredients | Beef, pork, seafood, and seasonal vegetables |
| Similar dishes | Sate,shish kebab |
Kushiyaki (串焼き) is a formal term that encompasses both poultry and non-poultry items, skewered and grilled. At times, restaurants group them askushimono (串物) andyakimono (焼き物).
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 asMuroran, grilled pork on skewers are called "yakitori", instead ofyakiton (やきとん; skewered and grilled pork).[1]
Whilekabayaki 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 includingsea bream (tai) and sweetfish (ayu) is not called kushiyaki but shioyaki ("grilled with salt") at high-end restaurants. At food stalls oryatai,ayu is sold on skewers.
In order to facilitate even cooking, the ingredient is cut into small, roughly uniform shapes. Skewers orkushi 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.[2][3]
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 ofmirin,sake,soy sauce, andsugar is used. Other common spices include powderedcayenne pepper,shichimi,Japanese pepper,black pepper,karashi,beni shōga miso,yuzu kosho, andwasabi, according to one's tastes.
Products and prepared food are applied for receipt.
Also Edo-style versions of some other dishes such as grilled eel (kabayaki) began to edge out the local recipes in Kansai
