{"product_id":"yakiba-grilling-techniques-shio-yaki-furishio-yaki-yuan-yaki-tare-yaki-and-yakitori-hardcover","title":"Yakiba Grilling Techniques: Shio-Yaki, Furishio-Yaki, Yuan-Yaki, Tare-Yaki, and Yakitori - Hardcover","description":"\u003cdiv\u003e\n\u003ch2\u003eYakiba Grilling Techniques: Shio-Yaki, Furishio-Yaki, Yuan-Yaki, Tare-Yaki, and Yakitori - Hardcover\u003c\/h2\u003e\n\u003cp\u003eYakiba Grilling Techniques: Shio-Yaki, Furishio-Yaki, Yuan-Yaki, Tare-Yaki, and Yakitori - Hardcover helps you understand how Japanese grilling methods shape flavor, texture, and the finished dish.\u003c\/p\u003e\n\u003cp\u003eExplore how different kinds of heat affect ingredients and why preparation matters. Explanations and photographs clarify the differences between techniques, including salting and marinating before grilling.\u003c\/p\u003e \u003ch2\u003eWhy You'll Love It\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLearn the reasoning behind the methods:\u003c\/strong\u003e Discover the science of flavor and the changes ingredients undergo during preparation and heating.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompare techniques visually:\u003c\/strong\u003e Photographs help you see how different grilling approaches compare.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook a broad range of dishes:\u003c\/strong\u003e Find recipes for 42 grilled dishes and 22 types of yakitori.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBuild practical grilling skills:\u003c\/strong\u003e Read instructions for different skewering methods and using electric grills.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExplore Japanese culinary expertise:\u003c\/strong\u003e The book is by the Japanese Culinary Academy, with a preface by Yoshihiro Murata and photography by Akira Saito.\u003c\/li\u003e\n\u003c\/ul\u003e \u003ch2\u003eGrilling Methods, Recipes \u0026amp; Techniques\u003c\/h2\u003e\n\u003cp\u003eThe book covers shio-yaki, furishio-yaki, yuan-yaki, tare-yaki, and yakitori. Its chapters explain standard Japanese grilling methods and the effects of preliminary preparation, including sprinkling salt or marinating.\u003c\/p\u003e\n\u003cp\u003eLearn basic grilling techniques through examples featuring butterfish, salmon, barracuda, beltfish, tilefish, whiting, yellowtail, eel, quail, and sweetfish.\u003c\/p\u003e \u003ch2\u003eBook Details\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardcover\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLength:\u003c\/strong\u003e 216 pages\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 10.3 x 8.5 inches\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePublication date:\u003c\/strong\u003e October 28, 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAuthor:\u003c\/strong\u003e Japanese Culinary Academy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreface:\u003c\/strong\u003e Yoshihiro Murata\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePhotography:\u003c\/strong\u003e Akira Saito\u003c\/li\u003e\n\u003c\/ul\u003e \u003ch2\u003eWho's It For?\u003c\/h2\u003e\n\u003cp\u003eThis book suits home cooks looking to study Japanese grilling beyond recipes alone. It is also useful for culinary students and chefs interested in Japanese cooking methods, ingredient preparation, skewering, and yakitori.\u003c\/p\u003e \u003ch2\u003eFAQ\u003c\/h2\u003e \u003ch2\u003eWhat grilling techniques does the book cover?\u003c\/h2\u003e\n\u003cp\u003eIt covers shio-yaki, furishio-yaki, yuan-yaki, tare-yaki, and yakitori, along with standard grilling methods in Japanese cuisine.\u003c\/p\u003e \u003ch2\u003eHow many recipes are included?\u003c\/h2\u003e\n\u003cp\u003eThe book includes recipes for 42 grilled dishes and 22 types of yakitori.\u003c\/p\u003e \u003ch2\u003eDoes the book explain preparation before grilling?\u003c\/h2\u003e\n\u003cp\u003eYes. It discusses how steps such as salting and marinating affect ingredients, flavor, and the results of heating.\u003c\/p\u003e \u003ch2\u003eWhat ingredients and dishes are used as examples?\u003c\/h2\u003e\n\u003cp\u003eExamples include butterfish, salmon, barracuda, beltfish, tilefish, whiting, yellowtail, eel, quail, and sweetfish.\u003c\/p\u003e \u003ch2\u003eDoes it include practical instructions for grilling?\u003c\/h2\u003e\n\u003cp\u003eYes. It includes instructions for different kinds of skewering and the use of electric grills.\u003c\/p\u003e \u003ch2\u003eHow long is the hardcover book?\u003c\/h2\u003e\n\u003cp\u003eIt has 216 pages and measures 1.1 x 10.3 x 8.5 inches.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":67943572373808,"sku":"9784911188101","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0112\/1625\/7124\/files\/JkKAXH2So69784911188101.webp?v=1791213015","url":"https:\/\/ddrbbqsupply.com\/products\/yakiba-grilling-techniques-shio-yaki-furishio-yaki-yuan-yaki-tare-yaki-and-yakitori-hardcover","provider":"DDR BBQ Supply","version":"1.0","type":"link"}