Buy yakitori japanese style online

Yakitori Japanese style refers to a popular type of skewered, grilled chicken in Japanese cuisine. It involves skewering seasoned chicken on bamboo sticks and grilling them over charcoal.

Yakitori is typically served on skewers, often with a side of rice, miso soup, and pickled vegetables.

The traditional sauce used in yakitori is called 'tare', which is a sweet and savory sauce typically made from soy sauce, mirin, sake, and sugar.

Yes, yakitori can be made at home by skewering seasoned chicken on bamboo sticks and grilling them. Use of a charcoal grill is recommended for authentic flavor.

Leftover yakitori should be stored in an airtight container and placed in the refrigerator. It is recommended to consume leftovers within 2-3 days.

Yes, yakitori can be frozen. It's best to freeze it separately from any sauce to maintain the quality of both.

While not always necessary, marinating the chicken can enhance the flavor of your yakitori.

You can buy it at Weee! Asian Market, www.sayweee.com.

Yes, yakitori is relatively healthy as it is basically grilled chicken. However, its health effects also depend on the sauce and additional ingredients used.

Yes, there are various types of yakitori depending on the part of chicken used, such as 'negima' (chicken and scallions), 'tsukune' (chicken meatballs), and 'kawa' (chicken skin).

While yakitori traditionally uses chicken, many restaurants and recipes offer vegetarian skewer options with mushrooms, peppers and other vegetables.

Yakitori should be cooked until the chicken is fully cooked through and slightly charred. This usually takes around 10-15 minutes over medium heat on a grill.

Traditional yakitori sauce may contain soy sauce, which does contain gluten. However, gluten-free soy sauce can be used for those with dietary restrictions.

Traditional yakitori is not spicy. However, some variations may add spice for additional flavor.

Yakitori pairs well with steamed rice, beer, sake, or a crisp salad.

The best type of chicken for yakitori is boneless, skinless thigh meat, although different parts can be used for variety.