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Know Your Yakitori from Your Negimaki

Asian cultures in particular embrace the idea of Meat on a Stick. Look on a menu and find everything from lemongrass beef skewers (Doi Moi) to chicken satay (any Thai restaurant) to robata-grilled kushiyaki (Kushi, of course) to pork and okonomiyaki brussels sprouts skewers (Daikaya).

Eater singled out two traditional Japanese dishes to highlight — yakitori and negamaki — and tell readers where to find them, and how to differentiate them.

The dish: Yakitori
The definition: The word means "skewered chicken" in Japanese, commonly prepared with a simple marinade. The term is also sometimes used as a catch-all for skewered food in general, though the term "kushiyaki" more formally encompasses non-chicken items.
Where to find it:Kushi, Sushi Taro, Izakaya Seki, Sushi Capitol, Yuzu, Daikaya

The dish: Negimaki
The definition: With negamaki, the teriyaki-marinated beef is wrapped around scallions and broiled. The dish is sometimes, but not inherently, prepared on skewers.
Where to find it: Umi, Perry's, Maneki Neko, Sushi Zen
· The Five Days of Meat [-EDC-]

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