Born from the land
Grilled
焼きもの
66 items
Main genres
Dishes not yet grouped into a genre41
They get their own genre as the count grows
- Abutte Kamoあぶってかもsmall damselfish salted overnight and grilled whole
- Gohei Mochi五平餅pounded rice pressed flat on a skewer and glazed with miso
- Akebi no Miso Zumeyakiあけびの味噌詰め焼きakebia rind stuffed with miso-simmered mince and grilled
- Amego no Hirarayakiあめごのひらら焼きtrout and vegetables grilled on a heated stone slab
- Sake no Chanchan-yaki鮭のチャンチャン焼きSalmon chanchan-yaki — salmon and vegetables steamed with miso
- Ayu no Shioyaki鮎の塩焼river-caught ayu salted and grilled whole
- Ayu Shioyaki鮎塩焼きsalt-grilled sweetfish from the Kanna river
- Hamo no Yakimonoはもの焼き物grilled pike conger, a fixture of Kyoto's Gion Festival table
- Hasu Gyodenはす魚田grilled Lake Biwa hasu fish glazed with sweet miso
- Jingisukanジンギスカンgrilled lamb barbecue
- Horaku Yaki法楽焼sea bream and shellfish steamed whole over hot stones, no water
- Hoba Miso朴葉味噌miso grilled on a magnolia leaf with scallion and mushroom
- Iimochi飯餅leftover rice mixed with wheat dough and pan-grilled into cakes
- Iwana Shioyakiいわなの塩焼きsalt-grilled char
- Kaiyaki Miso貝焼き味噌miso and egg simmered in a scallop shell over a fire
- Kamonasu Dengaku賀茂なすの田楽Kyoto's round eggplant, pan-fried and topped with sweet miso
- Kanko Yakiかんこ焼きwheat dough wrapped around seasonal fillings, pan-baked and steamed
- Kenbiki Yakiけんびき焼きwheat dumplings grilled wrapped in myoga leaf
- Kensan Yakiけんさん焼きgrilled rice balls brushed with miso
- Miso-dare Gyoza味噌だれ餃子pan-fried dumplings dipped in a miso-based sauce
- Maguro no Kabutoyakiマグロのかぶと焼きMaguro no kabuto-yaki — a whole tuna head slow-roasted in the oven
- Maruyaki Saba丸焼き鯖a whole mackerel skewered and slow-grilled over charcoal
- Miso Dengaku味噌田楽skewered tofu grilled and topped with sweet red miso
- Mutsugoro no Kabayakiむつごろうの蒲焼a mudskipper unique to the Ariake Sea, skewered live and glazed sweet
- Myoga no Hayakiみょうがの葉焼きmiso-sweet dough grilled in myoga leaves
- Nasu no Akajiso Makiなすの赤しそ巻きmiso-glazed eggplant wrapped in red shiso
- Okutama Wasabi no TOKYO-X MakiおくたまワサビのTOKYO-X巻きgrated wasabi rolled in TOKYO-X pork
- Orido Nasu Dengaku折戸なすの田楽a native eggplant variety grilled and topped with sweet miso
- Sanga Yakiさんが焼きgrilled namerou from Boso's fishing villages
- Sanma no Popo-yakiサンマのポーポー焼きminced saury patties grilled the way fishermen ate them at sea
- Remon SutekiレモンステーキSasebo lemon steak — thin-sliced beef seared and finished with a lemon-soy sauce
- Shingoroしんごろうgrilled rice-cake skewers glazed with sweet perilla-seed miso
- Suzuki no Hosho Yakiスズキの奉書焼きsea bass steamed in wrapped mulberry paper
- Tachiuo Maki太刀魚巻／太刀巻hairtail fish spiraled onto bamboo and grilled over charcoal
- Tamagoyaki玉子焼きthick, sweet rolled omelet, Edo style
- Tofu Dengaku豆腐田楽firm tofu skewered and grilled over charcoal with garlic miso
- Unagi no Kabayakiうなぎの蒲焼Kabayaki — eel split, skewered, and grilled under a sweet soy glaze
- Yaki Anago焼きアナゴskewered conger eel basted and grilled over charcoal
- Yaki Moroko no Dorozu焼きもろこのどろ酢grilled honmoroko dipped in miso vinegar
- Yaki Ayu no Kanroni焼鮎の甘露煮charcoal-grilled ayu simmered sweet in soy
- Yakitsuke焼き付けmugwort mochi dough griddled and finished with miso