FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
YAKIMONO
Kagawa, Aya. 1957. Japanese Cookbook. Japan Travel Bureau and printed by Hosokawa Printing Co., Tokyo.
is fish, meat or vegetables roasted on a charcoal fire, often spitted on bamboo sticks to preserve the shape. There is also a steam roast called mushiyaki with eggs, fish or vegetables put in a saucepan with a well-fitting lid and roasted.
Modified from Anderson, Jennifer Lea. 1991. An introduction to the Japanese way of tea. State University of New York, Albany.
is the class of grilled foods in Japanese cooking.
Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.
describes quick cooking over high heat, either on a grill or in a pan, to crisp the outside, leaving the inside of the food lightly cooked and tender.