Make these this weekend.
Japanese grilling techniques often revolve around using a broiler rather than an outdoor grill, especially during the cold winter months. But spring and summer in Japan are a different story, even for those without outdoor space for grilling.
The long, lilting chirp of cicadas, the smell of chicken fat sizzling on glowing hot coals, shochu highballs, and neighborhood festivals—these are the things that remind me of my summers in Japan. I didn’t have grilling space at my apartment in Machida, outside of Tokyo, but I could always count on festivals and cookouts in parks to get my yakitori fix.
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