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【英語】 Yakitori : 焼き鳥、炭火の香る専門店でいただきましょう。

“Yakitori”: Japanese style Grilled Chicken
“Yakitori” refers to bit-sized pieces of chicken meat and giblets, charcoal-grilled on a bamboo skewer. It is served either with salt (called “shio”) or dipped in the house special barbecue soy sauce (called “tare”).  Typically served together with vegetable such as “Negi” (green onion), “Shishito” (green pepper), “Shiitake” (Shiitake Mushroom), “Tamanegi” (Onion), and others.
焼き鳥は一口サイズの鶏肉を竹串にさして炭火でグリルしたものです。塩、またはタレの味付けで用意されます。ネギ、ししとう、シイタケ、玉ねぎなどの野菜とともにいただきます。

 

There is a jargon for each part of meat such as follows:
部位によって下記のような独特の呼び名が使われます。

“Tan” Tongue
“Hatsu” Heart
“Reba” Liver
“Gatsu” Stomach
“Shiro” Small Intestine
“Kashira” Head
“Nankotsu” Gristle
“Kawa” Chicken Skin
“Bonjiri” Chicken Tail
“Sunagimo” Gizzard
“Tsukune” Chicken Meatballs

etc….

 

“Yakitori” has been enjoyed since 17th century Edo-era. Nowadays, typically served at specialty restaurants called “Yakitori-ya”, which are typically small restaurants or stands that grill “Yakitori” to order over charcoal, to be consumed alongside alcoholic beverages. You could also enjoy this very casual food at many “Izakaya”, Japanese style pubs.
焼き鳥は17世紀、江戸時代から楽しまれてます。今日では焼き鳥屋と呼ばれる専門店で、炭火で焼いた焼き鳥をビールなどのアルコール飲料とともに楽しむことが多いです。カジュアルな焼き鳥は多くの居酒屋でも楽しむことができます。

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