Local cuisine is, of course, an ongoing discovery. I was curious about a particular kind of yakitori in a case, so I grabbed a quick photo of it so that I could translate the name later, out of the bustle of the crowds.
In the foreground it’s been cooked with tare, which is basically what we call teriyaki in the US (a term that’s almost never used in Japan, although I saw it on a menu for a Subway sandwich shop once); in the background it’s plain, cooked with just some salt. Looks pretty good, eh? It turns out that the name is nankotsu (????) which means cartilage.
