From Wikipedia, the free encyclopedia
Kushiyaki utamane dipérang dadi rong jinis: legi utawa asin. Jinis asin biasane nggunakake uyah polos minangka bumbu utama. Kanggo macem-macem rasa asin, tare, saos khusus sing kalebu mirin, sake, kecap, lan gula digunakake. Rempah-rempah umum liyane kalebu lada cayenne bubuk, shichimi, mrica Jepang, mrica ireng, karashi lan wasabi, miturut selera siji.
 Ayu being grilled with salt | |
| Jinis | Skewered meat |
|---|---|
| Panggonan asal | Japan |
| Woworan pokok | Beef, pork, seafood, and seasonal vegetables |
| Panganan sairib | Sate, Shish Kebab |
 Buku masakan: Kushiyaki  Médhia: Kushiyaki | |
Kushiyaki digunakake sacara berganti-ganti ing masarakat Jepang kanggo nyebut daging tusuk sacara kolektif; nanging, nalika ngrujuk barang tartamtu, yakitori ora bakal digunakake kajaba daging utamane yaiku pitik. Nalika nggunakake daging babi, daging babi panggang ing tusuk sate masak kanthi saus sing padha karo yakitori, lan mulane ing sawetara wilayah kaya Muroran, daging babi panggang ing tusuk sate diarani "yakitori", tinimbang (やきとん yakiton?, skewered and grilled pork) . [1]
Nalika kabayaki uga tusuk sate lan panggang areng, arang banget dikategorikake minangka kushiyaki amarga ora disajikake ing tusuk sate. Iwak bakar panggang ing tusuk sate nganggo uyah lan disajikake sawise narik tusuk sate, kalebu iwak laut ( tai ) lan iwak manis ( ayu ) ora diarani kushiyaki nanging shioyaki ("panggang karo uyah") ing restoran mewah. Ing kios panganan utawa yatai, ayu didol ing tusuk sate.
Seamless Wikipedia browsing. On steroids.
Every time you click a link to Wikipedia, Wiktionary or Wikiquote in your browser's search results, it will show the modern Wikiwand interface.
Wikiwand extension is a five stars, simple, with minimum permission required to keep your browsing private, safe and transparent.
