Barbeque vs Izakaya (Japanese style bar)

Non-soft meat such as pork and beef ribs and beef brisket is steamed at a relatively low temperature of about 90 to 115 ° C for several hours to a day by closing the lid, and becomes soft enough to be easily removed from the bones. The thing cooked up to. Since a large amount of smoke and odor is emitted during cooking, it is usually done outdoors if there is no dedicated equipment or a chimney of a ventilation system. In addition to home gardens, balconies and balconies, it is common to do it in campsites, beaches, riversides, parks, etc. Also, the event itself to enjoy such cooking and eating outdoors is called "barbecue". There are hundreds of barbecue contests a year in the United States, and cooking takes time, so it lasts for two days.

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Until around the 1970s, izakaya had a strong image of a male office worker drinking Japanese sake, but in recent years, a wide variety of drinks and dishes such as chu-hi and wine have been added to the interior decoration so that women will like it. The number of shops that have devised this is increasing, and the image of a place that anyone can easily use, including groups of women only and families, is becoming established. Especially since the 1980s, izakaya chains have become more popular. As a result, izakaya is cheap, can attract a large number of people, can be a little noisy, and has the advantage of being able to choose drinks and dishes according to the tastes of various people. For this reason, it is often used as a venue for holding "simple banquets" in groups such as students, office workers, and friends. Many stores, mainly chain stores, basically sell low-priced food and drinks, so they serve a wide range of customers regardless of gender.

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