Grilled seafood skewers

I brought a small charcoal grill out onto the veranda for seafood skewers, too: octopus and squid threaded on sticks, sizzling over the mesh. I came to understand how important the seafood skewers at the stalls are only after becoming an adult who drinks beer.

Yakisoba on a black plate, topped with red pickled ginger and aonori, the skewers beside it and a well-chilled can: the festival-stall dinner was ready. The smell of the sauce whets the appetite. Stuff your mouth with piping hot yakisoba and wash it down with an ice-cold drink (tonight, a non-alcoholic beer). Summer vacation is the best, even when you grow up.

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