Yakiniku, meaning "grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine.
The present style of yakiniku restaurants are derived from Korean restaurants in Osaka and Tokyo, which opened around 1945 by Koreans in Japan. In a yakiniku restaurant, diners order prepared raw ingredients (individually or as a set) which are brought to the table. The ingredients are cooked by the diners on a grill built into the table, several pieces at a time.
The ingredients are then dipped in sauces known as tare before being eaten. The most common sauce is made of soy sauce mixed with sake, mirin, sugar, garlic, fruit juice and sesame. Garlic-and-shallot or miso-based dips are sometimes used.
(WIKI)
The present style of yakiniku restaurants are derived from Korean restaurants in Osaka and Tokyo, which opened around 1945 by Koreans in Japan. In a yakiniku restaurant, diners order prepared raw ingredients (individually or as a set) which are brought to the table. The ingredients are cooked by the diners on a grill built into the table, several pieces at a time.
The ingredients are then dipped in sauces known as tare before being eaten. The most common sauce is made of soy sauce mixed with sake, mirin, sugar, garlic, fruit juice and sesame. Garlic-and-shallot or miso-based dips are sometimes used.
(WIKI)
