For lovers of slow-smoked, tender meats, the word barbecue can be somewhat of a misnomer in Japan. Thoughts of racks of ribs or slices of fork-tender brisket are shattered by the reality of yakiniku; thin slices of meat quick-seared over high heat.

While yakiniku is a fine thing in its own right, if your heart is set on pulled pork, a thin slice of kalbi (rib) just isn’t enough. So what’s a devotee of low and slow to do?

Unable to view this article?

This could be due to a conflict with your ad-blocking or security software.

Please add japantimes.co.jp and piano.io to your list of allowed sites.

If this does not resolve the issue or you are unable to add the domains to your allowlist, please see out this support page.

We humbly apologize for the inconvenience.

In a time of both misinformation and too much information, quality journalism is more crucial than ever.
By subscribing, you can help us get the story right.