Kushiyaki (串焼き) is a formal term that encompasses both poultry and non-poultry items, skewered and grilled.

At times, restaurants group them as kushimono (串物) and yakimono (焼き物).

Fish grilled whole on skewers with salt and served after pulling off the skewer including sea bream (tai) and sweetfish (ayu) is not called kushiyaki but shioyaki ("grilled with salt") at high-end restaurants.

In order to facilitate even cooking, the ingredient is cut into small, roughly uniform shapes.

[2][3] Kushiyaki seasonings are primarily divided among two types: salty or salty-sweet.