Barbecues in East Asia

Teppanyaki is a Japanese technique of grilling a variety of ingredients on an iron plate. Its name is derived from two words: teppan or an iron plate, and yaki, meaning grilled or broiled. Teppanyaki re... READ MORE

Kushiyaki is a Japanese technique that includes various skewered and grilled meat, seafood, or even vegetables and tofu. The ingredients are placed on bamboo skewers and are typically seasoned with either salt (shio) or a reduced and sweetened ver... READ MORE

Char siu is a dish consisting of roasted, barbecued pork that has previously been marinated in the eponymous sauce, including ingredients such as soy sauce, hoisin sauce, rice wine, and star anise. The pork is usually served either as a sliced app... READ MORE

Yakimono is a variety of Japanese dishes that are either grilled or pan-fried. Fish, shellfish, vegetables, or meat are some of the most common foods that get prepared in such a way. In the Japanese language, yaki means grilled o... READ MORE

Xinjiang lamb skewers is a dish consisting of pieces of lamb (rarely even mutton) that are skewered onto a stick and then grilled using a special technique. The lamb is first cut up into pieces, each having a different texture and flavor. Every pi... READ MORE

Khorkhog is a traditional barbecue that is prepared in large milk jugs together with heated stones. The meat and the stones are placed in the containers, and the water is then added, creating steam that cooks the meat. Invented by nomadic Mongolia... READ MORE