1. origins and ancient cooking methods

• Nara Period ( 710-794): It is believed that the first food culture like yakitori appeared in Japan during the Nara Period. Literature of the time describes a method of cooking chicken meat by skewering it and grilling it, but chicken meat was precious and not commonly consumed. It was mainly limited to festivals and special occasions.
• Buddhist influence: With the arrival of Buddhism in Japan, meat eating was long considered forbidden. Mammalian meat, in particular, was forbidden, and poultry and fish became the predominant cooking methods. Because of this influence, dishes using poultry meat were considered to be associated with festivals and Shinto rituals.

2. the spread of yakitori and the Edo period

• Edo Period (1603-1868): It was during the Edo period that yakitori took root in the food culture of the common people. Chicken itself became more accessible to the common people, and the style of skewering and grilling came to be served at yakitori stalls around town. Around this time, cooking methods using sauce and salt were developed, and the prototype for today’s yakitori began to take shape.
• Development of yatai culture: Yatai stalls serving yakitori were especially popular in Edo (present-day Tokyo), as it was an easy style of eating. The technique of kabayaki, which is grilling with sauce, developed, and this is believed to be the origin of yakitori sauce.

3. modernization and popularization of yakitori

• Meiji Period (1868-1912) onward: In the Meiji Period, the ban on meat-eating culture was lifted, and Japanese food culture diversified under the further influence of Western cuisine. Yakitori was also reevaluated as part of this trend and began to be served in izakaya (Japanese style pubs) and ryotei (Japanese style restaurants).
• Postwar Yakitori Boom (after 1945): As reconstruction progressed in urban areas after the war, yakitori became a popular food for the general public. In particular, the number of izakaya (Japanese style pubs) serving yakitori increased, and the culture of enjoying yakitori with beer took root. During this period, menus using various parts of the chicken increased, and items that are still popular today, such as momo (thigh), kawa (skin), negima (green onion), and liver, became widespread.

4. contemporary yakitori culture

• Emergence of Diverse St yles: Today, a variety of styles exist, from upscale restaurants specializing in charbroiled yakitori to casual izakaya (Japanese-style pubs). Charcoal yakitori is popular for its unique flavor, which is created by the aroma of charcoal and the effect of far-infrared radiation, and many restaurants use this cooking method to bring out the best of the ingredients.
• Overseas Expansion: Not only in Japan, yakitori has spread to other parts of the world and has become known as one of the most popular Japanese dishes. Restaurants specializing in yakitori have opened in cities in the U.S., Europe, and Asia, and new styles of yakitori using local ingredients have also appeared.

5. attraction of yakitori

The appeal of yakitori lies in the simple cooking method used to bring out the flavor of the ingredients. It is also characterized by the fact that each part of the chicken has a different texture and flavor. There are many variations of yakitori, from simple seasonings using tare (sauce) and salt to unique regional flavors.

With this long history and fusion of local food culture, yakitori continues to be a favorite at Japanese tables and izakaya (Japanese style pubs).

yakitori-omoriya

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