FOOD GUIDE: Yakiniku (焼き肉, 焼肉)
Yakiniku (焼き肉 or 焼肉) means “grilled meat” in Japanese. It’s a bite sized meat dish of Korean origin. Like a western barbeque it is loved specially in small gatherings when people can cook themselves. You can sit around the flame and cook.
Thin slices of meat, vegetables and even seafood are commonly grilled without any marinade on an open charcoal flame then dipped in sauce to eat. The meat can also be cooked on electric or gas grills at times. However, the quality of meat is essential because without any marinade the meat should taste good on its own.
The dip sauce “tare” (pronounced as “ta-ray”) which accompanies the meat is typically made of soy sauce, sugar, mirin, sake, garlic, fruit juice and sesame seeds. The sauce can vary depending on which type of meat is selected. Many restaurants serve Yakiniku where servers help the guests in selecting and preparing their dish according to their liking.