Tadashi Ono & Harris Salat, “The Japanese Grill: From Classic Yakitori to Steak, Seafood & Vegetables”, 2011 was a cookbook of barbecue methods in Japan. Asian versus American barbecue grilling is what I want to discuss.
吉野家 “Yoshinoya” よしのや Japanese fast food chain, has Asian BBQ pork ribs (shown in the above photograph). Unlike, American BBQ spareribs; the Asian ribs are chopped with a meat-cleaver into rib pieces. Again (referring to the above photograph), Americans eat whole-bone spareribs; whereas, 吉野家 “Yoshinoya” (Japanese) and “Panda Express” (Chinese) offers rib pieces.
Why are spareribs different in America and Asia? The answer to this question is the “wok”. In Asian kitchens, the wok is the central cookware. Woks are used to “stir fry”; and, Japanese and Chinese spareribs are thus “fried ribs”. Fried pork spareribs, is an alien concept in American cookery.
Tadashi Ono and Harris Salat, “The Japanese Grill”, 2011 was a cookbook of barbecue methods of Asia.
The methods of Japanese and Chinese are similar; however, these grilling methods are exotic compared to American techniques. Tadashi Ono and Harris Salat, “Japanese Hot Pots“, 2009 was the topic of an earlier blog post.