These creative kushiage incorporate culinary influences from many countries. The sheer variety is endlessly fun. For your first skewer, you might start with angel shrimp from New Caledonia. The samgyeopsal (grilled pork-belly slices) wrapped in perilla and Korean lettuce is spiced with gochujang for a real Korean treat. With the tandoori chicken in curry and yogurt sauce, the fragrance of India floats in the air. An excursion through the flavours of the world through kushiage awaits.