1. raw material selection and traceability management
Quality control of yakitori begins with the selection of the raw material, chicken. We ensure the safety of our ingredients by contracting with reliable producers and farms and ensuring traceability that clearly states the place of origin and raising method. We also pay attention to feed and the environment in which the chicken is raised, and use brand-name chickens (e.g., Daisen Chicken, Nagoya Cochin, etc.) to guarantee the quality and taste of the meat. In addition, we strictly check the color, smell, and fat texture of the meat when purchasing, and select the best quality.
2. temperature control to maintain freshness
Chicken meat easily loses its freshness, and proper temperature control is the key to maintaining quality. Chicken meat purchased should be refrigerated or frozen immediately and kept at a constant temperature to prevent food deterioration and bacterial growth. In particular, a refrigerated temperature range of 0-4°C should be maintained when storing fresh meat, and -18°C or lower when frozen. Also, store in the refrigerator until just before cooking, and take care not to leave at room temperature for extended periods of time.
3. sanitation and cooking environment
Sanitation of the cooking area is essential to ensure the quality of yakitori. It is important to thoroughly sanitize cooking utensils, cooking tables, and hands, and to use special utensils to prevent cross-contamination. When handling poultry, dedicated cutting boards and knives should be used for each part of the chicken, and they should be cleaned and disinfected immediately after use. In addition, all cooks must thoroughly wash and disinfect their hands before working in order to maintain an environment that meets hygiene standards.
4. control of the degree of grilling and heat
Proper grilling and cooking is a critical aspect of yakitori cooking that determines quality. Yakitori is heated to an internal temperature of 75°C or higher to kill food poisoning bacteria and ensure safe serving. However, overcooking causes the meat to become tough and loses its flavor and juiciness, so it is important to determine the optimal level of grilling for each part of the chicken. Our chefs understand the characteristics of the grilling tables used, such as charcoal or gas-fired, and use their skills to ensure that the meat is evenly cooked.
5. quality check and service management at the time of provision
When serving yakitori to customers, we thoroughly check the finished product. We check the color, aroma, tenderness, and doneness of the meat to ensure that it is cooked to perfection. Temperature control during serving is also important, and we pay attention to timing and serving methods to ensure that the meat is freshly grilled and warm. Furthermore, we adjust the degree of grilling and seasoning according to the customer’s requests and preferences in order to provide a more satisfying service.
新井薬師前の居酒屋「やきとり大森屋」は、焼き鳥ややきとん、飲み放題が楽しめる人気店！
