焼肉のルーツ　　Roots of yakiniku

Yakiniku is introduced as “Korean barbeque” abroad many times. There will be some people surprised as to whether the roots are Korea. However, it does not inherit the stuff as it is, so it is somewhat different.
In Japan before the war, meat “general” was more common. It was after the war that the “grilled meat” burned with direct flame spread to the Japanese.
Immediately after the end of the war, beef and pork were still forbidden, so there was little circulation. So I sold the internal organs as “Yakitori＝Grilled chicken” in Dark market and it seems that the reputation was very good. However, the customer seems to have been aware that this is not a chicken.
It was the people of Korea and Korea in Japan who came to Japan after the war after World War II that spread yakiniku.
However, “Yakiniku” to eat with sauce was a cooking method not on the Korean Peninsula. Originally, people on the Korean Peninsula were eating “Novi Ani” cuisine. “Novi Ani” is a dish which is prepared by soaking sauce, sesame oil, sugar etc. mixed sauce in the meat. In the Korean Peninsula for a long time, meat which was soaked in this sauce was cooked in the kitchen, was eaten on a plate. Currently on the Korean Peninsula, rather than “Novi Ani” is called “Pulgogi”. The word “Pulgogi” was not found in the dictionary before 1945.This is the year of the end of the war, which will end in 1945 with Showa 20. “Pulgogi” is a specification that grilled pork pickled in a sauce and the shop baked, the thing that was carried to the table was further put on sauce put in a small dish. Apparently, people in Korea and Korea in Japan seem to create a way to bake meat that was soaked in sauce and add sauce in Japan. It seems to have been imported back to the Korean Peninsula after the war. In good Korea, the grilled meat that attaches sauce that came from Japan is called “Japanese style meat”. Meanwhile, we are eating Japanese “Yakiniku” is a specification to grab cut beef ‘s on the net in front of yourself and eat it with sauce put in a small dish.

It is around the 19th Showa period in Japan when the “Meigetsukan” in Tokyo, which is said to be the roots of Yakiniku restaurant, and “Osaka-en Garden” opened in Osaka Senju. Even now, there are many shops called “Meigetsukan” and “esophageal garden”, but it seems that there are not only direct shops, but the original father of east-west Yakiniku will be these 2 shops. According to one thesis, in the Showa 40 ‘s in Japan, the North – South issue of the Korean Peninsula triggered the Korean Peninsula’ s factions living in Japan supporting Korea to call their store “Korean restaurant”. Along with this, things that were all “Korean cuisine” and “hormonal shop” until then, a man who supported North Korea began to name “Yakiniku shop”. At this time I directly translated Purugogi into Japanese, but the style itself was Pulkogi itself, so now the Japanese style of grilled meat that has been handed down to the 2nd and 3rd centuries in Japan has fixed the style to pickle the meat in a sweet sauce doing. * Please see the next chapter for the difference between Korean style and Japanese style.

The rough flow is over. We hope that your understanding will deepen.