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sukiyaki
Sukiyaki
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Sukiyaki
It consists of meat (usually thinly sliced beef), or a vegetarian version made only with firm tofu, slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.

Generally sukiyaki is a dish for the colder days of the year and it is commonly found at bōnenkai, Japanese year-end parties. A common theme in Japanese comedy is that making passable sukiyaki can be done with a very tight budget, especially if one is poor.
Ingredients
Thinly sliced beef is usually used for sukiyaki; although in the past, in certain parts of the country (notably Hokkaidō and Niigata), pork was also popular.

Popular ingredients cooked with the beef are:

Tofu (usually seared firm tofu),
Negi (a type of scallion),
Leafy vegetables, such as Chinese cabbage and shungiku (Garland chrysanthemum leaves)
Mushrooms such as shiitake and enokitake.
Jelly-noodles made out of konnyaku corm such as ito konnyaku or shirataki noodles. It is advisable to place these away from the beef because the calcium contained in the noodles can toughen meat.
Boiled wheat udon or soba (buckwheat) noodles are sometimes added, usually at the end to soak up the broth.

Preparation
Like other nabemono dishes, each Japanese region has a preferred way of cooking sukiyaki. The key difference is between the Kansai region in western Japan and the Kantō region in eastern Japan. In the Kantō (Tokyo) region, the ingredients are stewed in a prepared mixture of soy sauce, sugar, sake and mirin, whereas in Kansai (Osaka, Kyoto region), the meat is first grilled in the pan greased with tallow and then flavoured with soy sauce, sugar etc. and the rest of the ingredients added.

History

(beginning-1900's)
Although Sukiyaki is usually made with beef, it was first made with fish, which was cooked over a suki (which is a spade or plow), and was only replaced with beef in the year Meiji 5 (1872). Beef is the primary ingredient in today's sukiyaki now. There were two main ways of cooking sukiyaki: a Kantō (Tokyo area) and a Kansai (Osaka area) way. In the Kantō way, the special cooking sauce's ingredients are already mixed, while in the Kansai way, the sauce is mixed at the time of eating. But after the great Kanto earthquake of 1923, the people of Kantō, temporarily moved to the Osaka area. While the people of Kantō were in Osaka, they got accustomed to the Kansai (Osaka) style of sukiyaki, and when they returned to Kantō, they introduced the Kansai sukiyaki style, where it has since become popular.

(1900's-1945) World War II era

The Order of the Chrysanthemum. This crest is a chrysanthemum used by Imperial JapanDuring World War II, Japanese suicide pilots called kamikazes were drafted into service to help the war effort. On the day before their suicide mission, the imperial government threw a party for the pilots where the pilots where given sukiyaki to eat (it was considered a great honor to fight for the emperor). At the time, sukiyaki was extremely valued and cost a fortune; becoming a high-ranking officer was one of the only means of obtaining the valued sukiyaki. This made the kamikaze pilots feel honored to fight for their emperor. In addition, the sukiyaki contained chrysanthemum, an edible flower, which is also Japan's national flower and their Imperial seal. The inclusion of chrysanthemum in sukiyaki is still a popular practice.

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