北海道·肉料理
Muroran Yakitori
Skewers grilling over charcoal, letting the fat drip and sizzle. Alternating pieces of golden-brown pork shoulder loin and onions that have become soft and sweet. Dip them in the sauce and add plenty of Japanese mustard. The sharp sting of the mustard tightens the flavors of the sweet sauce and the savory pork. Even though it is called 'yakitori,' in Muroran, using pork is the standard. Using onions instead of green onions is also a tradition unique to this city. The richness of the fatty meat, the sweet melted onions from the heat, and the sharp kick of the mustard—these three elements are what define Muroran Yakitori. When you pull a skewer and take a hot, steaming bite, the sweetness and spiciness clash in your mouth. With a beer in hand, you'll find yourself reaching for one more skewer, and then another.
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