Yakitori Recipe

Watch here a trailer of the Yakitori recipe.


Yakitori street stalls first appeared in the middle of the Meiji period (1880s-90s). At the time, Shamo game fowl stew was popular in Japan. Such meat was expensive, so the stalls took the offcuts and innards that came from restaurants and skewered and barbecued them, basting them with tare sauce. They also barbecued beef and pork offal, which all got labelled ‘yakitori’, despite yakitori literally meaning ‘roasted bird’. Even today, examples remain of yakitori using items other than bird meat.