What is Kushiyaki? The “Yakitori” You Don’t Know, But Should

What Is Kushiyaki? The “Yakitori” You Don’t Know, But Should
  • Kushiyaki is the overall word for “skewered, grilled, food” and encompasses popular items like yakitori (grilled chicken), yakiton (grilled pork), and a whole bunch of other ingredients
  • Yakitori is a subset of kushiyaki
  • Look for 串 to find skewered foods in Japan

Kushiyaki… So many foreigners know of yakitori, and so many make the mistake that everything skewered and grilled is called yakitori.

Which is fine, but it turns out it isn’t actually true.

You’re reading this so you can uncover newfound superpowers and fly to the nearest amazing kushiyaki restaurant (or perhaps an izakaya?). Or do you prefer teleportation?

Whatever your preference, you’re about to learn so much more about kushiyaki than you knew existed. 

What is Yakitori?

Yakitori is grilled chicken. Sure, it’s more than the standard chicken meat you’re probably imagining right now, but it is still just chicken. Not beef tongue. Not bacon wrapped asparagus. 

Just chicken. Essentially all parts of the chicken: skin, cartilage, thigh, breast, heart, liver, and so on. I’ll dive into all that goes into yakitori in another article.

For now, lets start the fight.

Kushiyaki vs Yakitori

The eternal struggle right? One side the the more commonly known yakitori. The winner of the popularity contest.

On the other side sits the much larger contender — as it encompasses more types of skewered foods (and technically yakitori is just a specific subsection part of kushiyaki).

As you can see this shouldn’t even be a comparison. Kushiyaki gets a bad rap, an unlucky beat. Or well… is just plain unknown really.

So What is the Meaning of Kushiyaki?

If you throw 串焼き into Google translate it will tell you skewers. Kushiyaki means skewers? Kind of.

More specifically it’s grilled skewers — essentially anything you can skewer, grill, and then eat. It’s the overall word that encompasses all the more specific types like yakitori and yakiton.

And boy do the Japanese love skewered food (and so do I). 

Here’s a neat trick: 串

While walking around the streets of Tokyo, if you see a sign and it has this 
written on it, chances are you are staring at a kushiyaki (or kushiage, but that’s for another article) shop. Go in! You won’t regret it. 

Check out this amazing video

If this video doesn’t make you want to run out and find your nearest restaurant, I don’t know what will:

Okay, technically the restaurant they mention in the video serves yakiton — which is grilled pork skewers. But guess what. Yakiton is kushiyaki too!

Common Kushiyaki outside of Yakitori

  • Yakiton — Just like yakitori is all sorts of parts of the chicken, yakiton is all sorts of parts of the pig. I’ll cover yakiton more in-depth in another article — probably combined with yakitori.
  • Asuparabekon — Say this out loud to yourself. What do you think it is? If you guessed fried crawfish you’d be… wait… what? No, this is asparagus wrapped with bacon! Bacon-dayo!
  • Tomatobekonmaki — This is another easy one. Tomato wrapped with bacon. Bacon again-dayo!
  • Gyutan — This is beef tongue (my wife’s favorite, and is massively popular in Japan).

You’ll notice it starts to get quite descriptive, with each item essentially naming exactly what the skewered thing is. And that’s the punchline. Kushiyaki is skewered:

  • chicken, beef, pork, squid, octopus…
  • peppers, tomato, asparagus, mushroom…
  • intestine, heart, liver…
  • tofu, aburaage, natto, and more…

If you can skewer and grill it, it’s kushiyaki.

What is Kushiyaki sauce?

When you order you’ll often be given a choice of two flavors: salt or sauce. And some shops will have a little saucer of dipping sauce too.

Salt in Japanese is shio and sauce is tare. But what is kushiyaki sauce?

It’s a mixture of soy sauce, mirin (a type of rice wine used in cooking), sake (Japanese alcohol) sugar, along with various other ingredients to change things up. Every shop will craft their sauce differently for a unique flavor.

The Kushiyaki Grill & Binchotan

I couldn’t have all this talk about grilled skewers and nothing about the grill (and the charcoal).

The grill is interesting because it is precisely built just to grill skewers without any metal elements touching the food. The skewer crosses the grill exposing the ingredients to the heat and smoke directly.

And even the charcoal is interesting! Never thought you’d ever hear that huh? If you’re at a really good restaurant they’ll use authentic binchotan

Binchotan is charcoal created from a specific oak tree from the Wakayama region of Japan. Cured and craft at about 1,000 degrees to create a charcoal that releases no odor to affect the flavor of food. (source: WakayamaPref)

Hand-picked articles to help you learn more

As always, during my research I stumble upon some really helpful resources. Here are a few I think are worth your time:

Kushiyaki Guide: How to Enjoy Japanese Skewered Cuisine

This is a nice article, but I don’t want you to go to it for the guide. If you scroll to the bottom Savor Japan has a nice tool where you can find restaurants by area — a fantastic place to start your hunt for delicious places to enjoy.

“Eating grilled meat on sticks is a Japanese tradition that dates back to at least the 17th century. Although for some time eating meat was forbidden in Japan due to Buddhist conventions, during the Meiji period of modernization people began to eat meat again and shops specializing in grilled meat on skewers took off.

In the period between WWI and WWII, the battered and deep-fried skewers known as kushiage or kushikatsu also became popular. Today, both grilled and fried kushiyaki can be savored with all kinds of meat and vegetables.”

Continue on Savor Japan

51 of the Best Kushiyaki and Yakitori Pins on Pinterest

Kushiyaki is food. Food is often visual. So here are 51 great photos of kushiyaki to enjoy on Pinterest.


Learn from the master chef Culture & History

This video put together by Savor Japan does a deep dive on kushiyaki and the history behind it too. A bit of a long watch, but interesting.

Thorough research takes time; get an email when I publish new articles

No spam. Unsubscribe anytime.