Broiled Beef (Yakiniku) Recipe

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   Combine sesame seeds, pepper, garlic, soy sauce, sugar and rice vinegar into a marinade.

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   Marinate meat for one hour.

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   Cook over charcoal, on a griddle or possibly under a broiler.

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   Dip veggies in marinade and grill.

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   Serve immediately.

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   This recipe yields 4 servings.

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   Comments: Till the 1500s, meat (niku) was virtually unknown in the Japanese diet.

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   Indeed, it was regarded with something between scorn and contempt as a bizarre Western aberration.

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   But once it was introduced into the diet by Portuguese and Dutch explorers and missionaries, it slowly became a standard part of Japanese cuisine, beginning first in port towns, and spreading ultimately through the society.

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    These days, beef has become an object of great desire, raised with care, cultivated at great expense, served at extraordinary cost.

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    There are those who argue which Japanese beef is the best in the world.

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    And like the finest beef, it's cooked with much care, to maintain as much of its basic, primordial flavor as possible.

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