Japanese Meats You Need To Try

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What comes to mind when you think of Japanese cuisine? Sushi? Soba Noodles? Tempura? Yes, those are all popular foods in Japan; however, there is a whole other layer of dishes that have yet to make a notable presence in America. This layer consists of a plethora of quality meat and poultry. Most Americans have heard of Kobe beef or Wagyu, but what about Negimaki, Tsukune, or Karaage? In this article we take a closer look at some of the unfamiliar, delicious Japanese cuisine that will be on its way to the American kitchen in no time.


The term Maki means roll in Japanese. This dish is made by rolling a thin slice of beef around green onions and then grilling or roasting until the meat is cooked to preference. The juices from both the meat and onions combine and complement each other. The onion is cooked enough to be tender and give off a sweet flavor while still adding crunch and texture to the meat.  


The term Kushiyaki means “skewers” and the term Yakitori means “grilled chicken” in Japanese, making this cuisine easy to predict. For this dish, chicken bones are roasted and cooked in a sweet soy sauce along with various spices including garlic and ginger and then served on a skewer. Yakitori is a common street food in Japan.


The term Tsukune means “meatball” in Japanese. This dish can be made with chicken, beef or pork and is normally grilled. The meatballs are typically coated with a yakitori sauce and formed into round balls or elongated ovals.


The term Katsu means “cutlet” in Japanese. This dish is made with pork that is flattened and then breaded with panko crumbs. It is typically served with miso soup, pickle and vegetables.


The term Yakiniku means “grilled beef” in Japanese. Any item on the menu that includes grilled beef will likely have Yakiniku in the name. Some restaurants specialize in Yakiniku and have a grill in the middle of the table for guests to cook slices of raw meat and vegetables on their own.


The term Kakuni translated to “ square simmered” in Japanese. This dish is often made with pork or beef. The meat is simmered in a dashi broth along with soy, sugar and mirin and gives of a sweet and salty flavor.

Have you tried any of these japanese dishes? Let us know in the comments below!


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