🍢 A Journey Through Kushi-katsu and Kushi-age Across Japan

The taste of the land and human kindness dwelling in a single skewer
⋯ A landscape that unfolds from a single skewer

If asked, "What day is it today?", someone who can answer "Skewer Day" might be quite the gourmet.
September 4th is "Kushi-katsu Memorial Day." It's a play on words with "ku (9) shi (4)," making it the perfect day to enjoy skewered dishes.

A skewer is a mysterious thing. Although it is a tool for piercing something, when it reaches the dining table, it connects people.
If you take a bite of a skewer, you might get a call from the next seat, or it might become a reason to toast with friends.
And in every part of Japan, there is a style of skewer unique to that land. The thickness of the batter, the aroma of the oil, the quirks of the seasoning.
Like a dialect, each skewer tells of the atmosphere of its land.

By the way, I lovepork bellyandonion.
The moment the fat of the pork belly bursts, combined with the onion that turns sweet once cooked.
They are star-quality on their own, but the ultimate partners when eaten alternately.
No matter where I go, these two usually show up, and they never disappoint.

Now, let's take a tour of Japan from north to south, using the "skewer" as our guide~

Hokkaido: The power of ingredients that speak for themselves

Hokkaido's kushi-age features the ingredients themselves as the stars.
Scallops, salmon, octopus, potatoes. All are packed with the blessings of the land and sea.
The batter is thin, and the frying is light. Seasoning is minimal, just salt, soy sauce, or a touch of mountain wasabi.
A scallop skewer eaten with hot sake on a snowy night warms you from your fingertips to your heart.

Theonionhere is also special. Hokkaido onions have a strong sweetness, and just frying them in a thin batter spreads a fluffy umami.
"The luxury of not doing too much" is the skewer culture typical of Hokkaido.

Tohoku: Skewers that go with sake

Tohoku skewers are, above all, an excellent match for sake.
Aomori garlic, Akita yam, Yamagata taro—when simple ingredients like these are deep-fried on skewers, they instantly turn into snacks for sake.
In Miyagi and Fukushima, fish paste or kamaboko are sometimes skewered and fried.

Seasonings are mainly salt, soy sauce, or miso sauce. It's not flashy, but it's a taste that lingers in the heart.
When you stuff your cheeks with a piping hot yam skewer while holding a cup of hot sake, even the harsh, cold nights are gently embraced.
Theonionis also present here. Its sweetness spreads deeply, lingering alongside the aftertaste of the sake.

Tokyo: An experimental ground for free arrangements

Tokyo's kushi-age is truly free.
Salt, lemon, shichimi, black pepper, curry powder. A variety of seasonings are lined up on the table, allowing the diner to arrange them to their own liking.
The style of skeweringpork belly and onionalternately on one skewer is also popular, and it is truly a combination that reaches "happiness by the shortest distance."

If you squeeze lemon over the crispy batter, the heaviness of the fat becomes light, and the sweetness of the onion is further highlighted.
"You create the correct answer yourself"—such a Tokyo-like value is also reflected in how skewers are eaten.

Nagoya: The profound world of miso

When it comes to Nagoya kushi-katsu, it has to be the miso sauce.
A rich sauce based on Hatcho miso clings firmly to the fried skewers.
The sweet, spicy, and powerful miso makes you want rice after just one bite. Of course, it's also a perfect match for beer or highballs.

Thepork bellyhere is the ultimate partner. When the sweetness of the fat and the umami of the miso combine, the satisfaction level jumps up at once.
It's the Nagoya skewer culture that makes you want to say "another plate" instead of just "one more skewer."

Osaka: The soul of "no double-dipping"

Osaka, the holy land of kushi-katsu. If you step into Shinsekai or Tennoji, even the city lights seem to exist for the sake of skewers.
Facing the special sauce in a square silver can, the shop staff's voice rings out.
"No double-dipping!"

This rule symbolizes the boldness and rational spirit of Osaka.
Pork, lotus root, pickled ginger, and my belovedonion. No matter what you eat, the batter and sauce jump into your stomach as one.
The crunch of the first bite and the aroma of the sauce. Before you know it, your hand reaches out for "one more!"—that is the magic of Osaka kushi-katsu.

Hakata: Pork Belly, Cabbage, and Beauties

The final stop on our journey is Hakata, Kyushu. Here, having pork belly skewers at a yakitori shop is the norm.
Simply seasoned with salt, the pork belly releases a burst of fat that harmonizes perfectly with the refreshing crunch of cabbage.
Pork belly and cabbage. The night in Hakata moves to the rhythm of these two.

Above all, the skewer culture of Hakata is inseparable from its human warmth.
When you sit at the counter, the chef and the customers next to you will naturally strike up a conversation.
"Hey buddy, are you a salt or sauce person when it comes to pork belly?"
Before you know it, you're sharing a toast with someone you just met—that is the charm of Hakata.

Hakata is known for its delicious water. It is said that this soft water produces fine sake and raises beautiful women.
If you walk through the city, you will be captivated by the sight of fair-skinned Hakata beauties, both young and old.
Nibbling on a delicious pork belly skewer while passing by a beauty... could there be any greater reward?

What a single skewer conveys

The boldness of Osaka, the strength of Nagoya, the freedom of Tokyo, the quality of ingredients in Hokkaido, the simplicity of Tohoku, and the human warmth and beauty of Hakata.
Looking at it this way, a skewer is not just a dish, but a "cultural specimen" that skewers the very atmosphere, culture, and heart of the land.

My beloved pork belly and onion, and the beauties of Hakata.
When these three come together, any night becomes a special time.
Every time I bite into a skewer, I can feel the breeze and the warmth of the people flowing through that land.
That is why I want to continue my journey, chasing after skewers...🙂