In Japan, yakitori (grilled chicken skewer sometimes called also chicken barbeque) is one of the most common food eaten both daily in family table, as well as snack with sake or alcohol drinks in restaurants.

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Yakitori uses various parts of chicken, as well as vegetables, pork and beef. Therefore, it is also one of the most inclusive food, suitable for all people from different cultures, religions, and eating preferences of their choice.

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Cut - Skewer - Grill, that's all the steps that takes to prepare Yakitori, very simple. But sometimes, the most simple thing is the most difficult too perfect, as there is no way of hiding the skill, and quality of ingredient.  You can taste the ingredients and cooking methods directly, and each step you take counts for the final taste. That's what makes Yakitori fascinating.

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On the other hand, Japanese chicken menus are very varied and are used not only in yakitori restaurants but also in Japanese restaurants and homes in Japan.
Soup made by simmering chicken bones for hours, oyakodon, creamed chicken, chicken curry and rice, Japanese chicken cutlet, fried chicken, chicken donburi, chicken ham, chicken chazuke, and many chicken menus exist. You will learn these chicken menus in two weeks.
These menus will be useful for those who plan to manage a grilled chicken restaurant, as they will be served as a side menu in a restaurant specializing in grilled chicken.

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<Yakitori Ingredients>

Chicken parts: Breast, Wings, Thigh, Neck, Heart, Liver, Skin, etc. 

Vegetables: Green Onion (Scallion),  Cherry Tomatoes, Asparagus, Shiitake Mushrooms, Green peppers, Ginko nuts, etc.

  - Pork: Various parts of Pork

  - Beef: Various parts of Beef

  - Seafood: Scallops, Shrimp, etc.

 

<Flavors of Yakitori>

There are mainly two types of sauce for yakitori:

・Tare : a salty- sweet sauce made from soy sauce and sugar, mixed with spices. Yakitori restaurants has own secret recipes for their tare,  often using it for decades, or sometimes for generations.

・Shio or salt: you can enjoy the flavor of ingredient itself more. Some yakitori restaurants use special salt,  including salt with own blended mixture.

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<Charcoal Grill, Gas Grill or Electric Grill>

It is often said that charcoal grill is the best way to cook Yakitori, but others choose not to use charcoal to feel the natural taste of ingredients, or for fire restrictions in their country or difficult to obtain high quality charcoal.

There is no one "right" way, and if each chef pursues what he/she believe is the best, it is a right way.

At JCI, you can learn both charcoal grill and others, depending on your objective.

 

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