Hiroko Shimbo

Negima—chicken placed alternately on a skewer with green onion or scallion—is one of the most popular yakitori dishes.

Chicken tenders, which are cut from the breast, are grilled or broiled on bamboo skewers.

This lightly miso-marinated salmon is served with a bright green spinach sauce underneath.

Salting fish removes the fishy-tasting juice from the flesh.

This simple grilled or broiled preparation helps fresh shiitake mushrooms shine. Serve the grilled mushrooms garnished with grated daikon and yuzu.