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Yakiniku, meaning "grilled meat", is a Japanese term which, in its broadest sense, refers to grilled meat dishes.

Today, it commonly refers to a Japanese style of cooking bite-sized meat (usually beef and offal) and vegetables on gridirons orgriddles over flame of wood charcoals carbonized by dry distillation (sumibi, 炭火) or gas/electric grill.

It is thought to have originated from horumonyaki, a dish of grilled offal, invented by Korean immigrants in the Kansai area after theSecond World War.

In a yakiniku restaurant, diners order several types of prepared raw ingredients (either individually or as a set) which are brought to the table. The ingredients are cooked by the diners on a grill built into the table throughout the duration of the meal, several pieces at a time. The ingredients are then dipped in sauces known as tare before being eaten. The most common sauce is made ofJapanese soy sauce mixed with sake, mirin, sugar, garlic, fruit juice and sesame. Garlic-and-shallot or miso-based dips are sometimes used, and sometimes yakiniku is eaten seasoned only with salt. Soup, kimchi, nameul, bibimbap and other Korean-influenced dishes are sometimes served alongside.

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