The idea of chicken grilled over a BBQ appeals to most chefs, and when it comes to Japanese BBQ it isn’t quite the same as in most other places outside of Japan. Yakitori and the yaki (grilling) isn’t nearly is the Japanese cooking technique used is BBQ but the principal difference lies in the smokey flavours left behind. The first photo is a favorite, gina seeds a tree nut that is semi bitter and one of those sensory foods unique to Asian cuisine: https://mesubim.com/2014/12/12/ginna-not-food/
The chef works hard often finding himself waving a fan profusely to eliminate too much smoke, and any one who eats yakitori knows what I mean. The charcoal is glowing with heat intensity that is unparalleled to a propane gas BBQ. The charcoal used is a hard carbon high temperature tempered wood that costs more than the chicken itself pound for pound.
The grill is piping hot and parts of the chicken are marinated and then placed over the fire, almost touching the fire yet not directly. Skewered for ease, the chef sits the chicken on two metal bars that act as a support for the chicken, and similar to the grill you find on a traditional BBQ.
The chicken is dissected into each and every part and then put back together, or eaten as is. You can find any part of the chicken including all parts except the feet. Yakitori is as much a textural food as it is a tender juicy food, so when you eat cartilage expect a crunch, or a pepper that can be hot, and some leeks charred to perfection.
After initial combustion burn the charcoal leaves behind red-hot coals that glow with a consistent heat intensity. The tastes come from secret to the flavour are the juices’ natural sugars, proteins, and oils fall that burst into smoke leaving behind particles of flavours that leave the long lingering mouth-watering tastes.
Categories: Life Cycles