Common Sukiyaki at home.

Closeup of pot.

Sukiyaki (Japanese: 鋤焼 or more commonly すき焼き; スキヤキ) is a Japanese dish in the nabemono (Japanese steamboat) style. Sukiyaki Photography day 　January 2, 2005 Photography person　 Kapichu Photography place　 At Hyogo File links The following pages link to this file: Sukiyaki Categories: GFDL images ... Sukiyaki Photography day 　January 2, 2005 Photography person　 Kapichu Photography place　 At Hyogo File links The following pages link to this file: Sukiyaki Categories: GFDL images ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2272 × 1704 pixel, file size: 906 KB, MIME type: image/jpeg) The content of this image was reviewed by grenavitar and afterwards uploaded by FlickrLickr. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2272 × 1704 pixel, file size: 906 KB, MIME type: image/jpeg) The content of this image was reviewed by grenavitar and afterwards uploaded by FlickrLickr. ... Kyu Sakamoto , born Hisashi Oshima ), December 10, 1941 - August 12, 1985) was a popular Japanese singer and actor. ... Ue o muite arukō (上を向いて歩こう I look up when I walk) is a Japanese song that was performed by Japanese crooner Kyu Sakamoto, and written by Rokusuke Ei and Hachidai Nakamura. ... There are many views as to what defines Japanese cuisine, as the everyday food of the Japanese people has diversified immensely over the past century or so. ... sukiyaki in udonsuki-style and raw eggs in bowls. ... Raw meats ready to be cooked. ...

It consists of meat (usually thinly sliced beef), or a vegetarian version made only with firm tofu, slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs. Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... This article is about sugar as food and as an important and widely-traded commodity. ... Mirin (kanji: 味醂; hiragana: みりん) is an essential condiment used in Japanese cuisine, with a slightly sweet taste. ... Chicken egg (left) and quail eggs (right), the types of egg commonly used as food An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ...

Generally sukiyaki is a single dish for the colder days of the year and it is commonly found at bōnenkai, Japanese year-end parties. A common theme in Japanese comedy is that one can make passable sukiyaki even on a very tight budget. A bōnenkai (Japanese language: 忘年会, lit. ...

Ingredients

Thinly sliced beef is usually used for sukiyaki; although in the past, in certain parts of the country (notably Hokkaidō and Niigata), pork was also popular. For other uses, see Beef (disambiguation). ...   literally North Sea Circuit, Ainu: Mosir), formerly known as Ezo, Yezo, Yeso, or Yesso, is Japans second largest island and the largest of its 47 prefectural-level subdivisions. ... Niigata Prefecture ) is located on HonshÅ« island on the coast of the Sea of Japan. ...

Popular ingredients cooked with the beef are:

• Tofu (usually seared firm tofu)
• Negi (a type of scallion)
• Leafy vegetables, such as Chinese cabbage and shungiku (Garland chrysanthemum leaves)
• Mushrooms such as shiitake and enokitake
• Jelly-noodles made out of konnyaku corm such as ito konnyaku or shirataki noodles. It is advisable to place these away from the beef because the calcium contained in the noodles can toughen meat.

Boiled wheat udon or soba (buckwheat) noodles are sometimes added, usually at the end to soak up the broth. For other uses, see Tofu (disambiguation). ... Binomial name Allium fistulosum Linnaeus Allium fistulosum L., widely known as the Welsh onion, is a member of the onion family, Alliaceae. ... Green onions redirects here. ... Chinese cabbage (Brassica rapa, chinensis group) is a Chinese leaf vegetable related to the Western cabbage. ... Garland chrysanthemum (Leucanthemum coronarium), also known as chrysanthemum greens or edible chrysanthemum, is a leaf vegetable in the genus Leucanthemum. ... Garland chrysanthemum (Leucanthemum coronarium), also known as chrysanthemum greens or edible chrysanthemum, is a leaf vegetable in the genus Leucanthemum. ... Binomial name Lentinula edodes (Berk. ... Species Flammulina callistosporioides Flammulina elastica Flammulina fennae Flammulina ferrugineolutea Flammulina mediterranea Flammulina mexicana Flammulina ononidis Flammulina populicola Flammulina rossica Flammulina similis Flammulina stratosa Flammulina velutipes Enokitake (Japanese: えのき茸）) are long and thin white mushrooms used in the Cuisine of Japan and China. ... For other uses, see Noodle (disambiguation). ... Binomial name Amorphophallus konjac K. Koch, 1858 Konnyaku Konnyaku (蒟蒻), also known as Konjak, Devils tongue, Voodoo lily or Snake palm, is a tubiferous plant grown in Japan used to create a flour of the same name. ... Taro corms for sale in a Réunion market A corm is a short, vertical, swollen underground plant stem that serves as a storage organ used by some plants to survive winter or other adverse conditions such as summer drought and heat (estivation). ... Ito konnyaku (糸蒟蒻) is a type of Japanese food consisting of konjac cut into noodle-like strips. ... Shirataki noodles are thin, gelatinous traditional Japanese noodles made from the roots of the Konjac plant which grows in subtropical and tropical parts of eastern Asia. ... For other uses, see Calcium (disambiguation). ... This article is about the Japanese noodle dish. ... Soba served on a zaru Soba ) is the Japanese word for buckwheat. ...

Preparation

Like other nabemono dishes, each Japanese region has a preferred way of cooking sukiyaki. The key difference is between the Kansai region in western Japan and the Kantō region in eastern Japan. In the Kantō (Tokyo) region, the ingredients are stewed in a prepared mixture of soy sauce, sugar, sake and mirin, whereas in Kansai (Osaka, Kyoto region), the meat is first grilled in the pan greased with tallow. After other ingredients are put over these, the liquid is poured into the pan. The shungiku are added when all the ingredients are simmering. A raw egg has been broken into a bowl, one egg for each person. Some prefer to add a bit of soy sauce and the bowl is lightly beaten. The meat and vegetables are dipped into this sauce before you eat them. The Kansai (Japanese: 関西) region of Japan, also known as the Kinki region (近畿地方, Kinki-chihō), lies in the Southern-Central region of Japans main island, Honshu. ... Kantō region, Japan The Kantō region (Japanese: 関東地方, Kantō-chihō) is a geographical area of HonshÅ«, the largest island in Japan. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... This article is about sugar as food and as an important and widely-traded commodity. ... Sake barrels at Itsukushima Shrine. ... Mirin (kanji: 味醂; hiragana: みりん) is an essential condiment used in Japanese cuisine, with a slightly sweet taste. ... Tallow is rendered beef or mutton fat, processed from suet. ...

History

Some anecdotes are known for the early history of sukiyaki. One is about a medieval nobleman. He stopped at a peasant's hut after a hunt and ordered him to cook the game. The peasant realized that his cooking utensils were improper for the noble, so he cleaned up his plow blade (suki in Japanese) and broiled (yaki) the meat on it. Another story is about the Portuguese in the sixteenth century in Japan, where beef was not common food. They eagerly ate animals everywhere, even on suki.^{[citation needed]} For the constellation known as The Plough see Ursa Major. ...

In the 1890s when Japan was opened to foreigners, new cooking styles also introduced. Cows, milk, meat, and egg became widely used, and sukiyaki was the most popular way to serve them. The first sukiyaki restaurant, Isekuma, opened in Yokohama in 1862. For the town of Yokohama in Aomori Prefecture, see Yokohama, Aomori. ...

Beef is the primary ingredient in today's sukiyaki. There were two main ways of cooking sukiyaki: a Kantō (Tokyo area) and a Kansai (Osaka area) style. In the Kantō way, the special cooking sauce's ingredients are already mixed. In the Kansai way, the sauce is mixed at the time of eating. But after the great Kanto earthquake of 1923, the people of Kantō, temporarily moved to the Osaka area. While the people of Kantō were in Osaka, they got accustomed to the Kansai style of sukiyaki, and when they returned to Kantō, they introduced the Kansai sukiyaki style, where it has since become popular. Kantō region, Japan. ... For other uses, see Tokyo (disambiguation). ... The Kansai (Japanese: 関西) region of Japan, also known as the Kinki region (近畿地方, Kinki-chihō), lies in the Southern-Central region of Japans main island, Honshu. ... For other uses, see Osaka (disambiguation). ... Great Kanto Earthquake The Great Kanto Earthquake (関東大震災 Kantō daishinsai) struck the Kanto plain on the Japanese main island of Honshu at 11:58 on the morning of September 1, 1923. ...

Sukiyaki outside of Japan

Sukiyaki has become very popular outside Japan and many people consider it an elegant dish world-wide. Many restaurants around the world carry sukiyaki, with their own variations.

Thai sukiyaki

MK Restaurant at Siam Square

In Thailand, the term "sukiyaki", or simply "suki" refers to Thai Sukiyaki, a steamboat dish where diners dip meat, seafood, noodles, dumplings and vegetables into a pot of broth cooking at the table and dip it into a spicy "sukiyaki sauce" before eating. The dish only barely resembles Japanese sukiyaki, having a lot more in common with shabu shabu and Chinese hot pot. Raw meats ready to be cooked. ... Raw meats ready to be cooked. ... Shabu-shabu(しゃぶしゃぶ) Shabu-shabu (Japanese: しゃぶしゃぶ), also spelled syabu-syabu, is a Japanese variant of hot pot. ... Raw meats ready to be cooked. ...

Thai sukiyaki evolved from Chinese hot pot served in restaurants catering to members of Thailand's sizeable ethnic Chinese clientele, in which an aluminum pot was heated on a charcoal fire at the table and the raw ingredients presented on one big plate. The Thai Chinese is a group of overseas Chinese born in Thailand. ...

In the 1960s a restaurant chain called Coca opened its first branch in Siam Square, Bangkok, offering a modified version of the Chinese hot pot under the Japanese name of Sukiyaki. (Although it only vaguely resembled Japanese sukiyaki, it was a catchy name for it because of a Japanese pop song called "Sukiyaki" which was a big worldwide hit at the time.) This modified Thai version proved to be a massive hit, and it wasn't long before other chains started opening "suki" restaurants across Bangkok and other cities, each with its own special dipping sauce as the selling point. Siam Square is a shopping and entertainment area in Bangkok, Thailand. ... Raw meats ready to be cooked. ... Ue o muite arukō (上を向いて歩こう I look up when I walk) is a Japanese song that was performed by Japanese crooner Kyu Sakamoto, and written by Rokusuke Ei and Hachidai Nakamura. ...

In Thai sukiyaki, diners had more options of ingredients to choose from, each portion being considerably smaller in order to enable diners to order many more varieties. The spicy dipping sauce was catered for Thai tastes too, with a lot of chili sauce, chili, lime and coriander leaves added. The raw ingredients are presented on small plates and are cooked at the table in a gas- or electrically-heated stainless steel pot containing broth. Usually, an egg is added to the broth at the start of the meal. There are hundreds of varieties of hot sauce A hot sauce is any spicy condiment sauce. ... For other uses, see Chili. ... Percentages are relative to US recommendations for adults. ... For other uses, see Coriander (disambiguation). ...

Today the MK Restaurant chain is the most popular in Thailand with around 200 restaurants across the country and 20 in Japan. Coca is making a rapid spread abroad too, already serving Thai suki in 24 outlets across Asia and Australia and further outlets planned in the US and Europe. Coca's strategy abroad is focusing on the high-income customers. Other popular chains include Texas and Lailai.

References

• A taste of Japan, Donald Richie, Kodansha, 2001 ISBN 4770017073

The head office of Kodansha Kodansha Limited ) is the largest Japanese publisher of literature and manga, headquartered in (Bunkyo), Tokyo. ... This article is about the year. ...

External links

Wikimedia Commons has media related to:

Sukiyaki

• Kantō-style sukiyaki recipe
• More on the history of Sukiyaki