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In Japanese cuisine, , often shortened to just ''robata'' (ろばた in hiragana), refers to a method of cooking, similar to barbecue, in which items of food on skewers are slow-grilled over hot charcoal. Many Japanese restaurants, both in Japan and abroad, specialize in this style of food preparation. Traditionally, the food consists of a combination of morsels of seafood and vegetables, but other kinds of food that are suitable for grilling may also be offered. ==History== ''Robata'' originates from a centuries-old country style of cooking by northern Japanese fishermen around a communal hearth () that serves both as a cooking area and a source of heat, found on the northernmost island of Japan, Hokkaido. The fishermen needed a way to cook on the boats, so they encased binchotan coals in a stone box to protect the boat from the intense heat. After a government campaign depicting Hokkaido as an idyllic rustic area, this style of cooking became popular all over Japan.〔 The first ''robata'' restaurant (which was named "Robata") opened in Sendai, Miyagi Prefecture. Proving a successful formula, soon more ''robata'' restaurants followed, starting in Osaka. As of 1965, there were more than 10,000 such restaurants across the country. In the fishermen's town of Kushiro on Hokkaido, now many restaurants specialize in this style of cuisine. The ''Fuki-ya'' restaurant once owned by Junko and Richard K. Diran in the Japan Center (San Francisco) is said to have been the first Robatayaki restaurant in the United States. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Robatayaki」の詳細全文を読む スポンサード リンク
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