Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu
  1. Home
  2. Policies
  3. Food Export
  4. kyodo_ryori
  5. SEARCH&MENU
  6. Ehime
  7. Imabari Yakitori (grilled chicken)

Imabari Yakitori (grilled chicken) ｜ Our Regional Cuisines

  • Ehime Prefecture

    Imabari Yakitori (grilled chicken)

Imabari Yakitori (grilled chicken)

＊画像はイメージです（掲載画像とレシピの内容は異なる場合があります）。
Related images

These images of local cuisine may not be downloaded.

  • Imabari Yakitori (grilled chicken)

    Image source: Imabari City Tourism Division

  • Main lore areas

    Imabari City and other Areas in the Prefecture

  • Main ingredients used

    Chicken

  • History/origin/related events

    "Imabari Yakitori" is a type of yakitori in which the un-skewered skin is lightly grilled on a griddle and pressed with a small plate of iron weight, invented about 50 years ago. The fact that the chicken skin is grilled on a thick iron plate and not skewered is a unique Imabari cooking method. By grilling on a Teppan(iron griddle), the fat from the chicken is used to fry it, and the pressing steams it, allowing it to be cooked quickly and served faster. Because Imabari is known for its business people, who are impatient and do not like to wait, this style of cooking quickly on a Teppan was popular and matched the temperament of the people of Imabari. Because of its popularity, there used to be more than 100 Teppan Yakitori restaurants. The most typical Imabari Yakitori menu item is the skin, which is eaten first, followed by fried chicken called "Senzanki" at the end of the meal. This is the most common and mainstream way of eating Imabari Yakitori. The Teppan is set at a slight angle to remove excess fat when grilling the skin, so that the flavor of the skin is preserved and the taste is light and refreshing.

  • Opportunities and times of eating habits

    "Imabari Yakitori" can be enjoyed all year round. Izakaya (Japanese bar) and other restaurants use a sweet and salty sauce as a base, but each restaurant has its own unique flavor, so you can enjoy a variety of tastes.

  • How to eat

    It is mainly served at restaurants, where the skin is pressed on a griddle and grilled until the outside is fragrant and crispy. The Imabari way is to eat the skin first and finish with "Senzanki.

  • Efforts for Preservation and Succession

    (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    Imabari Yakitori sets, which include chicken and yakitori sauce, can also be purchased at supermarkets. It is also offered at numerous restaurants.

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

Top of This Page

MAFF Social Media

  • MAFF Facebook
  • MAFF YouTube

MAFF

Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

Copyright : Ministry of Agriculture, Forestry and Fisheries