Yakiniku means grilled meat.
The food culture of Japan has long prohibited the consumption of meat and underwent profound changes during the Meiji period (1868-1912).
Indeed, the ban on eating meat was lifted due to the arrival of Western culture. Sukiyaki and other meat dishes are representative of this change, and special cooking methods were developed to add flavor to meat and eliminate its sometimes strong smell, making it more tasty.
The sweet, salty yakiniku sauce is the representative seasoning of this new style of eating seasoned meat.
Soy sauce used is Aritaya Gunma Soy Sauce, made from soybeans and wheat grown in Gunma Prefecture and finished using the natural brewing method in a stone warehouse dating back to the Meiji period. Mirin (Japanese sweet rice wine) is made by Kankyo Shuzo, a brewer in Hekinan City, Aichi Prefecture, to create a simple yet profound flavor.
Our perfect pairings : This sauce will accompany marinades and grilled beef, chicken, pork...beef tartars and carpaccios, stir-fried vegetables with meat, soboro chicken, fried rice (meat and chopped onion recommended), vegetables rolled with meat....