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Kurume Yakitori
Skewers sizzle over charcoal, dripping with fat as they brown perfectly. When you bite into a plump piece of 'darumu' (pork intestine), the savory char and springy texture make you reach for the next one instinctively. While called 'yakitori' (grilled chicken), the real star of Kurume's style is pork. With melting pork belly and 'darumu'—white pork offal—it features a free-spirited skewer culture that goes far beyond just chicken. This style, which spread from food stalls, captured the hearts and stomachs of the townspeople with its affordable and deeply nourishing flavors. Kurume boasts one of the highest numbers of yakitori shops per capita in the country. It is such a dedicated yakitori town that it even declared itself 'Japan's Number One Yakitori' in 2003. A night spent waiting for skewers to grill behind the smoke, with a cold beer in hand, is what this town does best.
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