There are many differences between Korean and Japanese yakiniku styles, and each style has its own characteristics and advantages.
Korean barbecue. 
Japanese barbecue. Korean barbecue is based on seasonings such as kimchi and chili paste, emphasizing the combination of sweet, sour and spicy flavors with barbecue. This taste preference is related to the regional climate and food Xi habits of Korea. South Korea is located in the northeastern part of the Asian continent, and the climate is cold, and the food prefers sour and spicy flavors to help the body protect against the cold.
Korean barbecue. On the other hand, Japanese yakiniku focuses on preserving the original flavor of the meat, and focuses on basic seasonings such as salt and black pepper to pursue the freshness and texture of the meat. This taste preference is related to the Japanese food philosophy and natural environment, which uses fresh seafood, vegetables and fruits, emphasizing the deliciousness and texture of the food itself.
Japanese barbecue. The way the meat is grilled is also different. Korean barbecue is usually grilled in a charcoal oven, and the meat is golden brown, crispy on the outside, and tender and juicy on the inside.
Charcoal grill. Japanese barbecue uses induction cookers or infrared grills to produce even meat and retain the tenderness and texture of the meat.
The barbecue ingredients of Korean barbecue are mainly pork and beef, while Japanese barbecue is mainly based on Wagyu beef, which also reflects the food culture and food characteristics of different countries.
Korean barbecue focuses on preserving the original flavor of the meat, and at the same time, it is paired with an authentic Korean barbecue marinade to increase the aroma and taste of the meat.
In the process of making Korean barbecue, the meat is tender and juicy, intriguing and memorable, and the flavor is rich and mellow, and it is full of flavor and aroma. In addition, Korean barbecue pays special attention to the quality and taste of the meat, as well as the dining environment and atmosphere, and the main customer group is young people aged 20-30.
The texture of Korean barbecue is mainly crispy and juicy, crispy on the outside and tender on the inside, and with a variety of sauces and side dishes, it can neutralize the greasy feeling of the barbecue and increase the layering and richness of the taste. During the barbecue process, the moisture of the meat is well locked, the taste is tender and juicy, and the unique marinating method also makes the aroma of Korean barbecue even stronger.
In terms of the difficulty of learning Xi, Korean barbecue is relatively easy. Because the seasoning and grilling method of Korean barbecue are relatively simple.
Japanese yakiniku, on the other hand, requires more skills and experience, such as mastery of the heat, selection and processing of meat quality, and preparation of sauces. Therefore, beginners can try to learn Xi Korean barbecue first, master the skills of barbecue and the use of basic seasonings, and then slowly get into Japanese barbecue to gradually improve their barbecue level.
Entrepreneurs may be plagued by the question: should you choose Korean or Japanese barbecue?For this problem, it cannot be generalized, Korean barbecue and Japanese barbecue both carry a deep cultural imprint, especially in the Northeast region, Korean barbecue has a good reputation and market prospects. In Shanghai, there are many yakiniku restaurants.
The primary goal of selling a store is to make a profit. Korean and Japanese barbecue have different ingredients, equipment, and business philosophy, so the cost and profitability will also vary. Korean barbecue has a relatively low cost of raw materials, but it requires a lot of marinating and seasoning to flavor it. The cost of ingredients for yakiniku is relatively high, but it is possible to increase the average order value by relying on the high quality of the meat.
From a profit perspective, the profit margin of Korean barbecue is relatively large because of its lower raw material cost and higher market share. In addition, the consumer group of Korean barbecue is also relatively wide, which is suitable for mass consumption. Therefore, for entrepreneurs, Korean barbecue may be a more stable choice.
Whether you open a Korean barbecue or a Japanese barbecue restaurant, you must master excellent skills, and you can come to Tamako Cuisine Academy to learn Xi!