Yakiniku is a Japanese barbecue using meat such as sliced beef, pork, and chopped internal organs. The origin of yakiniku comes from Korea. During the 1930’s, South Koreans who immigrated to Japan introduced “bulgogi” which can be directly translated into yakiniku.
Compared to Korean barbecue where the restaurant staff cooks meat, the customers themselves cooks meat at Japanese yakiniku restaurants. All you can eat style is popular at Japanese restaurants.
The name of internal organs is called “horumon” in Japanese. It is believed to come from the word “horumon” meaning the part to throw away in Kansai dialect. Japanese yakiniku restaurants serve so many varieties of meat including tongue, and “horumon.”
There are two ways to cook yakiniku. One way is to grill using a small Japanese stove called “shichirin,” and the other is to use iron plate. The “shichirin” grilling uses a meshed wire on a stove with flamed charcoals. The extra fat drips into the stove, so the texture of the meat gets crispy and the smell is savory. On the other hand, cooking on an iron plate makes the meat moistly and rich in flavor.
After the meat is cooked well, it will be dipped into a source which is usually based with soy source, sake, sugar, and onion. In 1968, Ebara foods Inc. started selling “yakiniku-no-tare,” which is a special source made to easily enjoy yakiniku at home.
The largest yakiniku franchise chain in Japan also has franchises in California, Honolulu, Chicago, and New York city.