Talk:Yakiniku

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Archive 1 (2005—2008)

yakiniku as korean food is not clear cut

Using Zagat as a source to claim that japanese people think of yakiniku as a korean food is an exaggeration to say the least. A simple search on google.jp in japanese on the subject will show anyone that the origin is heavily debated. I've edited the article to try representing both sides of the argument more clearly using japanese sources. I think I did a reasonable job to show both sides. — Preceding unsigned comment added by 75.36.56.232 (talk) 22:36, 12 July 2011 (UTC)[reply]

You mean that the "origin is heavily debated" on the Internet. --C S (talk) 05:53, 8 January 2013 (UTC)[reply]

edits by 81.170.235.35

I have again reverted your spam links and unnecessary edits, and your original research. Your nasty edit summaries don't help, either. Chris (クリス • フィッチュ) (talk) 05:22, 5 April 2009 (UTC)[reply]

You reverted some perfectly fine edits. Don't write off anonymous users' edits as "unnecessary" without providing a good reason to do so. Also, why would links to Ebara Shokuhin be spam? They're a major Japanese producer of yakiniku sauce. Did you even look at the links before reverting? There have been problems with anonymous Japanese vandals changing this article to their liking in the past, yes, but this is clearly not a case of vandalism. Please WP:Assume Good Faith. -- Mackan ^{talk | c} 01:43, 16 April 2009 (UTC)[reply]

not relevant source

The most popular style of yakiniku[12] in Japanese cuisine corresponds to Korean sen galbi gui (생(鮮)갈비구이) or samgyeopsal, and marinated yangnyeom galbi (양념(藥念)갈비) is generally considered to be more Korean.[citation needed]

[12]=http://news.chosun.com/site/data/html_dir/2008/02/04/2008020400120.html

which part of this source saying about 'the most popular style of yakiniku'？ I will delete this source. —Preceding unsigned comment added by 61.99.38.227 (talk) 05:51, 29 June 2009 (UTC)[reply]

The wording and Grammar

Please your favors toward the correction because there are many many mistake. <(_ _)>英語わからん--大和屋敷 (talk) 11:53, 20 August 2010 (UTC)[reply]

Can you be a bit more specific? Exploding Boy (talk) 05:58, 23 August 2010 (UTC)[reply]

trolling by 74.72.15.7 and socks

I have reverted these edits on general principle. A user who makes bombastic threats in their edit summaries is WP:TROLLing. Just say "adding reliable sources" and leave it at that. Nobody likes a bully.--Kintetsubuffalo (talk) 04:05, 30 January 2011 (UTC)[reply]

As to the sources themselves-as they stand they are dubious. Read Wikipedia:Verifiability#Accessibility-page numbers should be cited, and the Korean one is out, we need the source in English.--Kintetsubuffalo (talk) 04:18, 30 January 2011 (UTC)[reply]

In Japan yakiniku is Korean cuisine, more or less

I've never had yakiniku except in Japan (I've lived here since 1989) and here it's described as Korean cooking (kankoku ryori). I've been to Korea a few times and no, I haven't had anything there exactly like yakiniku. However, most of dishes available at yakiniku restaurants are Korean dishes such as bibimba, ox-tail soup, and kimchi. Further, the greatest concentration of yakiniku restaurants I know is around Shin-Ōkubo Station, where many ethnic Koreans live, shop, and go to church. As a reference, the Zagat survey for Japan does not distinguish between yakiniku and Korean BBQ. Therefore, it's completely legitimate, and necessary, to state that in Japan yakiniku is considered to be Korean cuisine. Vincent (talk) 04:30, 3 March 2011 (UTC)[reply]

I got a source that says Yakiniku is a zainichi (Korean immigrants) adaptation and became popular 1960. Written by professor John Lie. There is some other interesting info in that book.

http://escholarship.org/uc/item/7qr1c5x7#page-89

http://books.google.com/books?id=Pjpb7UgTheoC&pg=PA73

Another source written by Michael Weiner, professor of East Asian History, International Studies

"Yakiniku cuisine was invented by Zainichi Koreans shortly after the war"

"Yakuniky is a variant of bulgogi that has been modified by Zainichi Korean to appeal to Japanese tastes."

http://books.google.com/books?id=NxGTRiFdNQgC&pg=PA237&lpg=PA237

- Fniss (talk) 23:22, 1 June 2011 (UTC)[reply]

Of course, this will be debated until the end of time. :) At a Tokyo-based restaurant such as Gyu-Kaku however, there is a variety of meats offered ("kobe-style", horumon and harami), plus there is "kalbi". There's also New York steak, but nobody is rushing to call it American BBQ. Kortoso (talk) 22:07, 14 December 2016 (UTC)[reply]

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lead cleanup

The lead is currently a little repetitive; could consolidate mentions of korea into a single bit toobigtokale (talk) 03:18, 29 September 2023 (UTC)[reply]