# Muroran Yakitori(Muroran Grilled skewers) ｜ Our Regional Cuisines

**Cuisine Name**: Muroran Yakitori(Muroran Grilled skewers)

**Region**: Our Regional Cuisines

## Main Lore Areas
Muroran City

## Main Ingredients Used
Pork, onion, mustard

## History, Origin, and Related Events
"Muroran Yakitori", as the name suggests, is "Yakitori(Grilled skewers)" conceived of in Muroran City, Hokkaido. Despite the name "Yakitori(Grilled chicken skewers)," it is actually made with pork, not chicken, and is a skewered dish consisting of onions and pork that are put alternately on a skewer. It is served with a sweet sauce and mustard.In 1937, with the outbreak of the Sino-Japanese War, farmers began raising pigs to increase food production, and in 1939, pig farming was encouraged nationwide to make military boots from pigs' skins. In the midst of all this, it is said that Muroran City decided to allow all but the meat and skin of the pig to be consumed within the city, and so many local food stalls began to serve pork entrails. Later, the combination of pork, onions, and mustard that has now come to be known as "Muroran yakitori," took root in the city.At that time, there were many food stalls offering grilled pork skewers in the Wanishi-cho area of Muroran City, which was prospering with steel mills. "Toriyoshi", which is said to be the pioneer of "Muroran Yakitori", also opened a store in Wanishi-cho in 1937."Muroran Yakitori" is characterized by its use of onions instead of leeks. The reason they have taken root like this is that onions, which Hokkaido produces, are less expensive to get hold of than leeks, and they also go well with pork.

## Opportunities and Times of Eating Habits
It is eaten all year round, regardless of the season. It is often eaten at an izakaya (Japanese-style pub) and speciality restaurants, and is hardly ever made at home. Locals also get "Muroman Yakitori" as takeout from a speciality store to have as the main dish around a dining table when they gather with relatives and friends and so on in large numbers.

## How to Eat
The pork that is used in most restaurants is not the belly but the shoulder. In Muroran City and other areas in southern Hokkaido, when the word "yakitori" is written on the menu, it is generally a combination of pork and onions. In order to distinguish it from the "yakitori" that is made with chicken, many restaurants nowadays refer to their pork skewers as "pork sei" or "pork seiniku" (i.e. high quality pork), and their chicken skewers as "chicken sei" or "chicken seiniku."The method of preparation differs from restaurant to restaurant, but the basic style is to alternately skewer bite-sized pork shoulder loin and onions cut into wedges. Each restaurant uses its own unique dipping sauce to add flavor, after which, it is dipped in mustard that comes on a dish. Some restaurants also offer the option of salt flavor.

## Efforts for Preservation and Succession
(An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)There are many restaurants in Muroran City that sell "Muroran Yakitori." It has also become so well known that there are stores selling "Muroran Yakitori" in the surrounding areas of Muroran City and in other areas of Hokkaido. Muroran City has devised a character to promote the image of "Muroran Yakitori," and "Muroran Yakitori-don" (Muroran Yakitori served on a bowl of rice) is included on school lunch menus. The entire city is making efforts to carry on the tradition.

## Ingredients
- Pork (shoulder or belly): 35g-38g
- Onion: 3g-5g
- Mustard: Approx. 5g
- sauce (soy sauce, sugar, leek, chicken stock, flour, etc.): 2-3 g

## Recipe
1. 1. Cut a block of pork shoulder.
2. 2. Skewer pork and onion and grill over charcoal (two on each skewer, meat, onion, meat, onion, meat, no onion at the bottom).
3. 3. Place the skewers in the sauce pot.
4. 4. Grill over charcoal again.
5. 5. Arrange on a plate, garnish with mustard and it's done.

## Provider Information
provider : "Isehiro"

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