Yakiniku
Kitami's Yakiniku Culture
The history of Kitami yakiniku began in the Showa 30s, when a shop that allowed people to eat fresh offal easily and deliciously became popular in the city. It became a place where former National Railway employees would gather to talk after work and gradually spread among the citizens. Sixty years later, the tradition of loving yakiniku continues to be deeply rooted among the citizens.
Characteristics of Kitami Yakiniku
01
The basic ingredient is offal
The history of Kitami yakiniku expanded with pork offal at its center. Such offal has become an indispensable presence for the people of Kitami, establishing its firm position. The “Maru Hormone,” which you eat like steamed meat by flipping the fatty side inward, is also a recommended delicacy.
02
More than ribs, it’s diaphragm meat
In Kitami yakiniku, which expanded from offal-centered, diaphragm meat, or sagari, is far more popular than rib meat. Such sagari, despite its appearance, is classified as offal, which is to say, it’s part of the internal organs – a part of the culture of Kitami yakiniku that loves offal.
03
Provided without seasoning
At many yakiniku restaurants in Kitami, the meat brought to the table when ordered is unseasoned. The confidence in freshness allows it to be eaten without pre-seasoning. Please enjoy the traditional Kitami yakiniku style.
04
Raw sauce and salt & pepper
The characteristic of Kitami yakiniku is to eat the unseasoned meat with salt and pepper or raw sauce. The raw sauce, provided without heating and using fruits, is another detail of dedication. Enjoy the taste of each store’s sauce along with the meat.
Please enjoy plenty of delicious yakiniku.
For yakiniku restaurants in Kitami, click here
Embrace Hokkaido in a Moment
Contact Information
Secretariat / Rogical Co., Ltd.
Tel 0157-57-9636
Meil info@rogical.co.jp