Mikehillyer.com Website Review

Growing up I developed an interest early on in Japanese culture, thanks to my regular watching of Robotech its available courses and took three years of clas*es for a great teacher who immigrated from Japan and gave me a solid foundation in the language, but who also introduced us to Japanese culture and to Japanese food, eventually leading to my love of Yakiniku. Over those years we’d make different dishes in clas*, including Japanese-style curry became my first foray into Japanese dining. Our go-to was a combination with beef Teriyaki particularly authentic, but even though it doesn’t taste authentic, it still somehow tastes “right” to me. That limited exposure gave me a love for Japanese food that would ma*ure after high school when I spent two years in Japan and in the process got to discover the great variety of Japanese food that exists beyond the average “sushi and teriyaki” staples of a Japanese The first word I learned in Japan was 食べ放題 (tabehoudai), Japanese for all-you-can-eat. It was my first night in Japan after a long journey to get there and my hosts knew well enough that the best thing for a starving 19 year-old would be somewhere that I (and my The most common of the all-you-can-eat places in Japan in Yakiniku, or Japanese BBQ, and that first visit was the start of a life-long love the finer restaurants using live coals as a heat source, typical restaurants using gas grills, and some of the simpler establishments Meat is prepared by slicing it very thin, typically around 5mm. Meat is generally selected for being well marbled and is sliced against the grain, resulting in a thin slice of meat that cooks fairly quickly when placed on the grill by the diner. When the meat is cooked it is Japanese BBQ differs from Korean BBQ in that meats are not pre-marinaded, but dipped in sauce after cooking. The vegetable accompaniments can differ as well, with Yakiniku typically coming with peppers, onions, mushrooms and yams. A typical all-you-can-eat