11 Japanese Skewer Foods To Try

Wandering along the streets of Japan, you are likely to come across one of the many street food stalls, known as yatai. While there are a variety of dishes found here, one of the most popular among them is the many different choices of skewers on offer. The Japanese culture of rarely touching food saw a rise in the popularity of eating food on sticks. Often simple in method, while flavoursome and delicious, they are also common in home cooking. Japanese skewers are seeing a rise in popularity in many other countries around the world.

Yakitori

Yakitori means “grilled chicken”. All parts of the chicken get used, including breast, liver and cartilage to make different kinds of yakitori. Cooked over a charcoal fire, yakitori is brushed with or dipped into a sweet, salty soy-based sauce called tare at least twice. A not so sweet version is also standard, cayenne pepper, black pepper and wasabi are popular spices to use.

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Yakiton

Similar to yakitori, these skewers are the pork equivalent. Again using cuts from all parts of the pig, which is usual in Japan to prevent wastefulness. Yakiton can be seasoned with shio (salt) as well as tare. Commonly found served with a dab of miso paste, wasabi, yuzukosho (ground yuzu citrus and pepper), Japanese spices such as sansho pepper or a fresh squeeze of lemon.

Atsuage

Our first vegetarian option, atsuage, is thick pieces of deep-fried tofu. As with most skewers, it is cooked over a charcoal fire until the sides are crisp and golden, while on the inside you’ll find it soft and white. Served on its own or topped with soy sauce and grated ginger.

Asuparabakon

This skewer comprises of fresh stalks of asparagus wrapped in bacon. The salty bacon combined with the green earthiness of the asparagus marries together perfectly for a delicious flavour combination.

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Goheimochi

Consisting of sticky rice covered in a sticky walnut paste. Goheimochi is traditionally offered at shrines in the spring and autumn to pray for a good harvest.

Kushikatsu

Also known as kushiage, kushikatsu can consist of chicken, pork, seafood, or seasonal vegetables. Skewered, then dipped in egg, flour, and panko (Japanese crispy breadcrumb) and deep-fried in vegetable oil. They can be enjoyed plain or with tonkatsu sauce.

Yaki Tomorokoshi

Massively popular as street food and at street food festivals, yaki tomorokoshi is grilled corn on the cob. Brushed with a sweet soy sauce when cooking, Japanese seven spice (Shichimi Togarashi) can be added for a pepper kick and a complex flavour.

Fish and Other Seafood

The fruitful seas surrounding Japan means that there is no shortage of delicious, fresh seafood. You can find all sorts on skewers but some of the most popular include;

Shioaki – Encompasses most fish. “Shio” means salt and “yaki” means “to grill”.

Ikayaki – Whole squid, tentacles or rings topped with soy sauce.

Ebi-shioyaki – An entire prawn grilled on salt.

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Kiritanpo

Usually eaten during the harvest season of September to March. Kiritanpo is a traditional food of the Akita prefecture. Made up of pounded rice, which is wrapped around skewers and grilled and served with miso.

Dango

For those with a sweeter tooth, dango is a Japanese dumpling made from sweetened rice flour, skewered and coated with a sweetened soy sauce. Traditionally different variations are eaten during different seasons.

Choco Banana

Another best-seller at street food festivals this tasty treat is a banana put on a stick and dipped in chocolate and dusted with colourful sugar sprinkles. While not the most healthy way to eat a banana, we are sure it’s one of the tastiest!

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There are many more delicious skewers, but if you want to try any of these at home, there are many wonderful and easy recipes available. Have a look at our Japanese supermarket to find authentic ingredients that will inspire you to start cooking!