YAKITORI

Three years to skewer beat, a whole life to grill.

Certain experience and technique are needed to be a charcoal pro, who can beat pieces of ingredients to a skewer balanced and grill it just good enough to have it done juicy.

From the ancient time in Japan, where no existence of large animals, birds are the important sauce of protein. They had appeared to the feast of in Heian period (794~1185).

It appears as a Yakitori style (grilled skewers) at the Hon-Zen (course menu) of Daimyou (Head of Bushi- Warriors in area) in Azuchi-Momoyama(1573~1603).

In present, it became a people’s food, containing not only birds but also other ingredients such as vegetables and meat in Izakaya style Japanese restaurants.