Japanese Version

1st Generation Yakitori Master


Late one Saturday afternoon, about ten months ago, the aroma of yakitori cooking on an open charcoal grill, came wafting in through my office window.  I wondered if the family across the river from our house was having a bar-b-que.  Later on a bike ride, I followed the scent.  I found out that the  "master yakitori chef" only comes to cook in front of our neighborhood grocery store here  in Ichihara,  on Saturdays.  Our dinner that night was, of course, juicy yakitori.  The following Saturday we decided to have yakitori for what we thought would be just one more time.  Last Saturday, however, was our 32nd week anniverary of consecutive  Saturday night yakitori dinners.

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2 thoughts on “1st Generation Yakitori Master

  1. Trish Shatarando

    Now I know what I’m going to do when I finally retire: I’m going to apprentice to the yakitori master and then open a yakitori stand in downtown Portland. I wonder if grilled pig’s windpipe will be as much a hit here as it is in Morioka. One of my all-time favorite meals.