Sukiyaki is a Japanese dish consisting of thin slices of meat, typically beef, cooked together with vegetables and bean curd in a mixture of soy sauce, rice wine, and sugar, the process usually being rapidly carried out at table. A dish perhaps more to Western taste than to Japanese, it was one of the earliest Japanese dishes to become familiar beyond the Orient. It became widely available in Japanese ‘sukiyaki restaurants’ in the USA in the 1930s and 1940s, and in fact there is no long tradition of eating it in Japan itself; it seems to have been introduced in the nineteenth century as a way of getting the Japanese people to eat more meat. The Japanese word is a compound formed from suki ‘spade’ and yaki, ‘grill, cook’. Compare teriyaki.
Subjects: Cookery, Food, and Drink.