It even looks like a 串儿

Relations between China and Japan can be a sticky, thorny, mire of pitfalls, salt in old wounds, sibling rivalry and mixed metaphors. None of this should concern us in the least - lest, of course, it comes to matters concerning meat on a stick. The Japanese too are seduced by that holy combination of concatenated flesh. How, you may ponder, could the refined and delicate flower that is the Japanese culinary art deal with the raw power, and sensuality, of the chauanr? To understand this is to understand the gulf that bisects these two disparate north Asian cultures. (No not Korea.) The Japanese Yakitori, derived originally from Chicken - I urge the purists in the audience not to take this too early as a sign of Japanese Chuanistry being deluded at best and depraved at worst - must simply be understood in its context. It is the delicate courtier's daughter to the Chuanr's buxom farm girl - the quiet scholar to the cocksure streetfighter. There is something to be said for both: whilst the Japanese counterpart to the revered lamb staff may lack its westerly cousin's power and windswept desert charm, it is seldom cooked by someone who is picking his nose and the brazier; while there may be no 'love bombs' of pure fat - the melting wagyu is equally capable of widening the glutton's girth; both too will satisfy the drunkard's flesh lusts... well some of them. So dear friends - before fearing a chaste and puritan trip to a land of propriety and order - remember that there too you can sate your chuanrnal desires.