JAPAN BBQ COLLEGE (JBBQC) was established by Sakaki in 2004 with the aim of researching BBQ techniques and culture. Until then, there were people in Japan who researched and shared outdoor cooking as a hobby, but this was the first specialized organization in Japan to conduct serious research on BBQ. Since 1999, Sakaki has been engaged in the study of BBQ techniques and culture as a profession.

JAPAN BBQ COLLEGE holds seminars across Japan to teach BBQ techniques. They educate children about food through BBQ using familiar ingredients. Additionally, they organize events to provide opportunities for many people to enjoy BBQ, support corporate promotions through BBQ, assist local governments in tourism promotion via BBQ, plan BBQ-related products, and disseminate BBQ information through media. Furthermore, "BBQ RESORT SERVICE" provides rental of BBQ equipment and catering services for groups. The operation of BBQ restaurants is managed by BBQ chef Sakaki.

Due to Buddhist teachings, Japan could not eat meat for about 1200 years until the middle of the 19th century. Before that, they ate meat, but in 1200 years, the carnivorous culture stopped. As a result, Japan has been slow to develop meat dishes compared to other countries.
Since the middle of the 19th century, the yakiniku style imported from the Korean Peninsula has taken root, and has developed along with outdoor (camping) leisure that came from the United States after World War II, but it was only about eating yakiniku outdoors.
In Japan, chopsticks are used when eating, so the yakiniku style of grilling meat cut into small pieces in advance has taken root.
The "cut and then grill" style of yakiniku was the mainstream, but with the establishment of JBBQC, the "cut after grilling" style has finally become accepted in Japan.
The "cut and grilled" yakiniku style is also a good BBQ, but depending on the ingredients, it may be better to "cut after baking". We teach Japan people the deliciousness and fun of BBQ style through seminars.

In Japan, outdoor leisure (camping) has become popular with the spread of automobiles. This is a culture that came to us from the United States. As a result, outdoor cooking has become popular, but BBQ has also become established as one of the outdoor leisure activities. In fact, BBQ is one of the cooking techniques, but it has become established as a leisure activity in Japan. In addition, the style of BBQ (camping) in the summer as an event in elementary and junior high schools in Japan has become established, and BBQ (camping) has not been enjoyed in other seasons for a long time. It's very problematic not to enjoy BBQ during the good season, so JAPAN BBQ COLLEGE has changed that, and the number of people who enjoy BBQ throughout the year has finally increased.It's only been about 25 years, but Japan's BBQ culture has changed a lot.

Meat has been inedible in Japan since the middle of the 8th century, but before that it was eaten very well. And they used to eat meat by a very attractive cooking technique. JAPAN BBQ COLLEGE researches the meat cooking techniques of that era and incorporates them into modern BBQ, and reimagines Japan's unique BBQ.

JBBQC, which has been a leader in BBQ culture in Japan, will continue to work and teach many Japan people how to enjoy BBQ. In addition, people from all over the world will be able to taste the traditional Japanese cooking technique of Japan and Japan's original BBQ.

Photo gallery

日本は仏教による教えにより、19世紀半ばまでの約1200年は肉を食べられませんでした。それ以前は肉を食べていましたが、1200年の間に肉食文化は止まってしまいました。そのため、日本は諸外国と比べて肉料理の発展が遅くなりました。
19世紀半ば以降は朝鮮半島から流入した焼肉スタイルが定着し、第二次世界大戦後にアメリカから入ってきたアウトドア（キャンプ）レジャーと共に発展してきましたが、それは焼肉を野外で食べる、というだけの内容でした。
日本では食事の際に箸を使うので、予め細かく切った肉を焼く焼肉スタイルが定着しました。
「切った後に焼く」焼肉スタイルが主流でしたが、JBBQCの設立によって「焼いた後に切る」スタイルがようやく日本でも受け入れられるようになりました。
「切った後で焼く」焼肉スタイルも良いBBQですが、食材によっては「焼いた後に切る」方が美味しいものもあります。そのBBQスタイルの美味しさ、楽しさを日本人にセミナーを通じて教えています。

また日本では、自動車の普及とともにアウトドアレジャー（キャンプ）が盛んになりました。これはアメリカから入ってきた文化です。それにより、野外での料理が盛んになりましたが、BBQもアウトドアレジャーの中の一つとして定着してしまいました。実際にはBBQは調理技術の一つなのですが、日本ではレジャーとして定着してしまいました。また日本の小学校、中学校の行事として、夏にBBQ（キャンプ）をする、というスタイルが定着してしまい、その他の季節ではBBQ（キャンプ）が楽しまれない時代が長く続きました。折角の良い季節にBBQを楽しまないのは非常に問題なので、それをJBBQCが変えてきて、ようやく年間を通じてBBQを楽しむ人が増えてきました。たったの２５年程度ですが、日本のBBQ文化は大きく変わってきています。

日本では8世紀半ばから食べられなくなった肉ですが、それ以前は大変良く食べられてきました。そしてとても魅力的な調理技法によって肉を食べていました。その時代の肉の調理技法を研究し現代のBBQに取り入れ、日本独自のBBQを新たに想像しているのがJBBQCです。

日本のBBQ文化をけん引してきたJBBQCは、まだまだこれからも活動して、たくさんの日本人にいろんなBBQの楽しみ方を教えていきます。また、日本の伝統的直火焼の調理技法、そして日本のオリジナルのBBQを世界の皆さまに味わっていただきます。