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, ''grilled chicken'', is a Japanese type of skewered chicken. The preparation of Yakitori involves skewering the meat with ''kushi'' (串, くし), a type of skewer typically made of steel, bamboo, or similar materials. Afterwards, they are grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with tare sauce or salt. ==Preparation== As they are designed for convenience and portability, yakitori are typically cooked using methods which are easy to transport or stow away. Traditionally, this was accomplished by using portable charcoal grills. This is the method most often employed by yatai, however, restaurants may use stationary grills, and depending on the situation, higher quality binchōtan charcoal. For home use, various appliances known as Yakitori-ki (焼き鳥器, やきとりき) (lit. "Yakitori device") are used. Yakitori-ki are small electrical appliances which use a heating element similar to that of a broiler or toaster to cook the food placed on top. In order to facilitate even cooking, the meat is cut into small, roughly uniform shapes and then skewered with ''kushi''; after which the yakitori are seasoned and cooked. Charcoal is the preferred method of cooking as it produces high heat and strong flames while giving off little to no water vapor. This allows for the ingredients to cook quickly while imparting a crunchy texture to the skin. While gas and electric heat sources can be used, they do not develop the same aromas or textures as charcoal-cooked yakitori. 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「Yakitori」の詳細全文を読む スポンサード リンク
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