Grill - English

It is a dish in which game meat, fish and shellfish, and vegetables are grilled over an open flame on an iron net. To grill, the net is first coated with oil, and the meat (tenderloin, loin, liver, etc.) is seasoned with salt and pepper and then coated with butter before grilling. It can also be marinated before grilling. Fish is marinated in salad oil with spices to remove the fishy smell before grilling. Small fish are used whole, with diagonal checkerboard cuts made on both sides of the abdomen, and shellfish are often grilled with the shells still on. The best ones are those with a grid pattern after being grilled. Sour or spicy sauces are usually used. Fish and shellfish are garnished with boiled seasonal vegetables and parsley, while game meat is garnished with French fries and watercress.

This dish is usually served for lunch, but in Japan, grilled beef is especially popular, and hotels and restaurants have grill rooms, which are specially designed for grilling, where customers can choose their favorite piece of meat and have it grilled right in front of them to enjoy freshly grilled food. The term "grill" has evolved from the cooking method to refer to restaurants that serve grilled food on a net, but in Japan, the term "grill" is sometimes used to refer to general restaurants as well.

[Fumiko Kobayashi]

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

鳥獣肉類、魚貝類、野菜類などを鉄網で直火(じかび)焼きにする料理である。焼き方は、まず網に油を塗っておき、焼く材料の肉（ヒレ肉、ロース肉、肝臓など）に塩、こしょうをしてバターを塗りながら焼く。また、マリネしてから焼くこともある。魚類は生臭みを消すために、香料をきかせたサラダ油に漬けてから焼く。小魚はまるのまま、腹の両側に斜めの碁盤目に切れ目を入れて使い、貝類は殻ごと焼くことが多い。焼き上がったものに網目のついているのが上等である。ソースには酸味、辛味のあるものが主として用いられる。付け合せとしては、魚貝類にはゆでた季節の野菜とパセリを、鳥獣肉類にはフライドポテト、クレソンなどを添える。

　この料理は普通、昼食に用いるが、日本ではとくに牛肉のグリルが賞味され、ホテルや料理店などにはグリル・ルームというグリル専門の料理場があって、客は好みの肉片を選んで目の前でグリルさせて、焼きたてを楽しむ。なお、料理法から転化して網焼き料理の店をグリルというが、日本では一般料理店にもグリル名をかぶせてよぶこともある。

［小林文子］

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