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Satay or sate is a Southeast Asian dish consisting of small pieces of seasoned meat, seafood or vegetables skewered on sticks and grilled over charcoal. It is typically served with a sauce, most commonly peanut-based and accompanied by rice cakes, cucumber or pickled vegetables. Common ingredients include chicken, beef, goat, pork and seafood, while regional and vegetarian variations are also found.

The dish evolved through a blend of foreign and local culinary influences. Middle Eastern kebabs introduced by Muslim traders, South Asian cooking techniques brought by Tamil and Gujarati merchants, and Chinese practices such as bamboo skewering and bite-sized portions were adapted in the port cities of Java, Sumatra and the Malay Peninsula. Combined with the use of regional ingredients and spices including lemongrass, turmeric, galangal, and peanuts, these influences gave rise to a distinctly Southeast Asian style of grilled skewered meat.

Satay is widely consumed across Indonesia, Malaysia, Singapore, Brunei, Thailand and the southern Philippines, where it forms part of everyday meals, street food and festive occasions. Regional adaptations reflect local ingredients and cooking traditions, incorporating elements such as sweet soy sauce, coconut milk, turmeric and spice pastes, often served with ketupat, lontong or pickled condiments. The dish is prepared by hawkers, restaurants and home cooks alike, and has become a familiar feature of night markets and public celebrations.

Jujutsu, the "way of yielding", is a collective name for Japanese martial art styles including unarmed and armed techniques. Jujutsu evolved among the samurai of feudal Japan as a method for defeating an armed and armored opponent without weapons. Due to the ineffectiveness of striking against an armored opponent, the most efficient methods for neutralizing an enemy took the form of pins, joint locks, and throws. These techniques were developed around the principle of using an attacker's energy against him, rather than directly opposing it

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