Yakitori (焼き鳥, やきとり, ヤキトリ), grilled chicken, is commonly a Japanese type of skewered chicken. The term "yakitori" can also refer to skewered food in general.
Kushiyaki (skewer grilled), is a formal term that encompasses both poultry and non-poultry items, skewered and grilled. Both yakitori and kushiyaki mean the same, so the terms are used interchangeably in Japanese society.
The average yakitori is made from several bite-sized pieces of chicken meat, or chicken offal, skewered on a bamboo skewer and grilled, usually over Binchōtan charcoal.
Binchō-tan or white charcoal or binchō-zumi (備長炭) is a traditional charcoal of Japan. It dates to the Edo period, when during the Genroku era, a craftsman named Bitchū-ya Chōzaemon (備中屋 長左衛門) began to produce it in Tanabe, Wakayama. The raw material is oak, specifically ubame oak (Quercus phillyraeoides), now the official tree of Wakayama Prefecture.
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