# Yakitori ｜ Our Regional Cuisines

**Cuisine Name**: Yakitori

**Region**: Our Regional Cuisines

## Main Lore Areas
Higashi Matsuyama City

## Main Ingredients Used
Pork cassillas

## History, Origin, and Related Events
Higashimatsuyama City, where many restaurants around Higashimatsuyama Station display their yakitori (grilled chicken) brands, is called one of the seven largest "yakitori" cities in Japan, along with Bibai City and Muroran City in Hokkaido, Fukushima City in Fukushima Prefecture, Imabari City in Ehime Prefecture, Nagato City in Yamaguchi Prefecture, and Kurume City in Fukuoka Prefecture. Yakitori in Higashimatsuyama City is characterized by the use of kashira, the meat from the temple to the cheek of the pig, instead of the more common chicken meat. In the past, kashira meat was not used much as a meat, and was often used as an ingredient in processed foods. Later, it became a food source for the employees of a large local factory. The yakitori skewers are grilled slowly over charcoal with alternating kashira and leeks, and is served with a salty flavor, but the key to its flavor is the miso sauce, which is added according to the customer's preference. The flavor of the miso sauce differs from restaurant to restaurant, and it is the key to the individuality of each restaurant.

## Opportunities and Times of Eating Habits
Fresh kashira is used. It is very popular among children and adults alike, but because it has been eaten by laborers, it is often served at Japanese-style pubs that hang red chochin (red lanterns).

## How to Eat
Alternate skewers with kashira and green onion, grill slowly over charcoal, and finish with a sprinkle of salt. The miso sauce, which can be added as desired, is made by mixing chili pepper, garlic, sesame oil, mirin, grated fruit, and other ingredients with a base of white miso paste. The way the meat is cut and stabbed, as well as the miso sauce, is unique to each restaurant.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It can be enjoyed at about 50 restaurants in the city, mainly around Higashimatsuyama Station.

## Ingredients
- Pork casillas: 120g
- Green onion: 1
- Salad oil: 1／2 tsp.
- [A] Bean-paste: 3 tbsp.
- [A] Grated garlic: 3 tbsp.
- [A] Hot chili pepper: 1 tsp.
- [A] Roasted sesame seeds: 1 tsp.
- [A] Dark soy sauce: 50cc
- [A] Mirin (sweet rice wine): 100cc
- [A] Mixed miso with Japanese soup stock: 12 tbsp.

## Recipe
1. 1. Mix [A] in the ingredients. Adjust the taste to your liking with the amount of chili pepper, roasted sesame seeds, and dark soy sauce.
2. 2. Cut the pork kashira into bite-size pieces (10 g each is a rough guide). Cut the green onions into approximately 3 cm (1.2 inches) pieces. Skewer the chopped kashira and green onion onto 4 skewers. For frozen meat, it is easier to cut if the meat is slightly frozen.
3. 3. Sprinkle salt on the 2 skewers from a high position. Sprinkle more salt on the upper part of the skewer and less salt on the part close to the hand to change the flavor.
4. 4. Wrap aluminum foil around the handle of the skewer to prevent it from burning during grilling. Place the skewers on a frying pan with some salad oil and grill them quickly on both sides over high heat (about 2 minutes). When the surface is lightly browned, turn the heat to medium and sear the skewers on both sides (about 3 minutes).
5. 5. Dip the skewers in the spicy miso paste prepared in step 1 and eat.

## Provider Information
Recipes vary depending on the region and home.

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