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  7. Bibai Yakitori(Bibai Grilled chicken skewers)

Bibai Yakitori(Bibai Grilled chicken skewers) ｜ Our Regional Cuisines

  • Hokkaido Prefecture

    Bibai Yakitori(Bibai Grilled chicken skewers)

Bibai Yakitori(Bibai Grilled chicken skewers)

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  • Main lore areas

    Bibai City

  • Main ingredients used

    Chicken, liver, heart, gizzard, internal eggs, onions

  • History/origin/related events

    Bibai City sits between Sapporo and Asahikawa. The western part is on the low lying ground of the Ishikari Plain and is known as being one of Hokkaido’s bread baskets. On the eastern side, there is a hilly region which extends into the Yubari Mountains. Formerly one of the biggest coal mining towns in Japan, many mine workers used to bustle around here. At that time, "Bibai Yakitori" is said to have been a favorite place for the mine workers to come and eat at. Even today, a wide range of people from children to adults come to eat at "Bibai Yakitori" as local soul food.
    It is said that "Fukutaro Mifune", who ran a yakitori stand in Bibai City, invented his dish around 1955 (the first half of the 1950s). At that time, yakitori restaurants threw away offal and skin, but seeing this, "Fukutaro Mifune" thought this was a waste and began selling “motsu kushi” using the offal. These motsu kushis became popular among the locals and mine workers, and it became known as "Bibai Yakitori". Today, “Bibai Yakitori” still means “motsu kushi”, which they make by skewering different chicken parts, such as the head, skin, internal eggs, gizzards, and onions, and then grilling them on a skewer.
    One characteristic of "Bibai Yakitori" is that they use onions instead of leeks. The reason for this is because "Bibai" is famous for onions, which are grown in the space around the city and their agriculture is flourishing. So, you can get good quality onions at relatively low prices compared to leeks.

  • Opportunities and times of eating habits

    In the pioneering times of the Meiji Era, every household was very careful in raising their chickens and ate them on special holidays.
    Even now, it is served at "izayakas (=Japanese bars) "and specialty restaurants, people also eat it at parties, weddings, and funerals, and many order it in large amounts to take home with them.
    Even today, it is served at taverns and specialty restaurants, but it is also eaten at parties, weddings, and funerals, and many people order it in large quantities to take home.

  • How to eat

    "Bibai Yakitori", which is made with motsu, is unique in being seasoned with salt and pepper and because it uses onions instead of leeks. Normally they put the skin at one end of the skewer and the thighs at the other end. The onion get sweeter when it is grilled and goes well with the chicken motsu to bring out its flavor.
    Locals order soba at the end of their meals, and to enjoy it in a Bibai style, it is said they put "Bibai Yakitori" in it.

  • Efforts for Preservation and Succession

    (An outline of the stories, about the preservation society, social media use, and modern ideas like commercialization etc.)
    It is still served at "izakayas (=Japanese bars)" and specialty restaurants. It is so popular that it is sold not only in Bibai, but also in other parts of Hokkaido, including Sapporo.

RECIPE

Ingredients (for 4 sticks)

  • A) chicken skin, 50g
  • A) onion half
  • A) chicken liver, gizzards, 50g each
  • A) chicken thighs, 100g
  • Salad oil as required
  • Sake, two tablespoons
  • A little salt
  • A little pepper

How to cook

  • 1. Cut A) into bitesize pieces.

  • 2. Put the chicken skin, onion, liver, gizzards, onion, and thigh onto the skewer in that order.

  • 3. Heat the salad oil in a frying pan, add 2), and cook through on a medium heat while turning over.

  • 4. Add the sake, and when the liquid has disappeared, sprinkle on salt and pepper.

provider : Recipe provided by: "the Bibai Products and Tourist Association".

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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