Yakiba Grilling Techniques: Shio-yaki, Furishio-yaki, Yuan-yaki, Tare-yaki, and Yakitori

$75 · Offered by Kitchen Arts & Letters

Grilling in Japanese cuisine is anything but casual. Yakiba Grilling Techniques , the fifth volume in the Japanese Culinary Academy Series, offers a deep, methodical look at a category of cooking that is rarely covered in such detail in English. What might appear simple—grilled fish, skewered chicken—emerges here as a highly controlled and deliberate process, shaped by centuries of technique and an emphasis on subtle, precise outcomes. The book begins with an overview of heat itself: how different temperatures, distances, and timing affect ingredients; how salt or marinades used in advance alter both chemistry and flavor; and how small adjustments in preparation can produce dramatically different textures and results. The goal isn’t just to follow a method, but to understand what each choice contributes. Four core yakiba techniques ( shio-yaki , furishio-yaki , yuan-yaki , and tare-yaki) are presented with clarity and repetition, using step-by-step photo sequences that include time stamps. These help to show, for example, how sea bass requires just under three minutes of cooking, while yellowtail or chicken thighs take significantly longer. These differences aren’t incidental; they’re essential to producing the desired flavor, moisture, and appearance for each ingredient. Beyond fish and poultry, the book also covers skewering techniques for yakitori , instructions for using both traditional and electric grills, and recipes for more than 40 grilled dishes. As with the other v

• Binding: Hardcover

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