Yakitori technique
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Origin
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Description
Yakitori — grilled chicken on skewers over binchōtan (white charcoal) — is one of Japan's most refined cooking traditions despite appearing simple. The mastery is in heat control, salt application, tare (glaze) management, and understanding that different parts of the chicken require different cooking approaches. A yakitori master trains for years to control the distance between food and coals measured in millimetres, rotating skewers at precise intervals, knowing by sound and smell when each piece is done.
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The Thread
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Flavour Context
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Pillars V — VII
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