Grilled Shiitake Skewers

Soak 8 wooden skewers in water for at least 30 minutes to prevent burning.

Gently wipe Shiitake mushrooms clean with a damp cloth. Trim the tough ends of the stems, but leave the caps whole.

Prepare the tare (glaze): In a small saucepan, combine Koikuchi soy sauce, Mirin, Sake, and Granulated sugar. Bring to a gentle simmer over medium heat, stirring until the Granulated sugar dissolves. Reduce the heat to low and let it thicken slightly, about 5 minutes. Remove from heat and set aside.