5 Principal Meat Parts Used for Yakiniku
Yakiniku means, “grilled meat”. This cuisine is actually from Korea, but nowadays commonly refers to Japanese dish cooking meat and vegetables on gridirons over a flame. Yakiniku is beloved by all people regardless of age in Japan. There are certain parts of meat used in it. Now we are going to see each of them and learn the differences and characteristics.
Loin is the most typical piece of meat used in Yakiniku. Its texture is a little bit tough, but also juicy and it is low in fat with a light taste. Loin is divided into some parts like chuck and short loin. People eat this part with salt-based sauce.
Kalbi means rib in Korean. In yakiniku restaurants, sometimes it is served with the bone still attached. This part contains a lot of fat making it is soft and juicy making it very popular among children. It has a strong taste, and matches sauce with equally strong tasting onions.
This part is a very similar to galbi and is found around the rib bones. It contains an equal ratio of fat to meat. It is very soft and oily. When you get rid of the fatty part, it can be a little bit tough to chew, but it is very easy to eat when you eat it with oil. You can enjoy the taste of fat from this part and it matches sauces with lemon or salt.
Even though it is not meat, it is very popular part to eat at Yakiniku. In Japanese, there are certain of words used to express each part of the intestines. For example, they call intestines or other internal organs “hormone”. And also tripe is divided into 4 parts and these have their own names. Outside skirt is not a meat but it looks more like meat than offal. These parts have very strong and unique tastes.
Tongue is one of the most popular parts. It is generally beef tongue. It is popular to eat with lemon and salt. Because of it is a rare and small part compared to the rest of the cow, it is hardly found on all-you-can-eat menu. It is very tough and good for your health because it contains a high amount of protein and low fat.
Yakiniku is a popular dish among all generations. It allows people to enjoy a lot of unique tastes and textures at their house and restaurants.