Japanese barbecue
Traditional Japanese barbecue is mainly beef and chicken, including beef viscera, heart, pancreas, liver and various intestines. In addition to grilling the meat slices directly on the grid, kebabs grilled by stringing the meat slices together are also common barbecues in Japan.
Although meat processing is mainly pickled and seasoned in advance, it is lighter than Korean seasoning in order to let people taste the natural delicacy of fresh meat. Even some excellent fresh meat only needs to be seasoned with salt, which is called "salt roasting".
Most Japanese barbecues are roasted with fire or charcoal, which are basically nets or cast iron slats, and the meat will come into contact with open fire or charcoal fire. This shape determines that Japanese barbecue requires more meat.