What is Sukiyaki?

Sukiyaki is a classic Japanese dish known for its simmering hotpot. This cherished culinary tradition gathers loved ones around a communal pot to enjoy thinly sliced beef and vegetables cooked to perfection. In this guide, we’ll delve into the history of sukiyaki, focusing on top-quality beef cuts like Tochigi Wagyu Beef.

Tokyo's Beef Evolution

In Japan, cattle and horses had been valued as labor power, and eating them was strictly forbidden. The ban was lifted during the Meiji Restoration (1868-1912), and meat-eating culture spread as Japanese relations with the West grew. Soon, a dish called “beef hotpot” became very popular in Tokyo. It was initially cooked with miso (soybean paste), but as the quality of the meat improved, it was boiled with soy sauce, sugar, and sake.

The Origin of the Name “Sukiyaki”

Back in the Kansai region during the mid-Edo period (1603-1867), it was common for farmers to grill shellfish and fish using a plowshare (suki) as a griddle. The word “sukiyaki” is said to have originated from here and was primarily used in Kansai. After the Great Kanto Earthquake of 1923, most of the beef hot pot restaurants in Tokyo were forced to close, allowing the name “sukiyaki” to find its way into Tokyo and spread throughout Japan.

Which Part of Beef is Good for Sukiyaki?