Yaki Tomorokoshi

Remove the husks and silk from the corn on the cob. Rinse the corn on the cob thoroughly and pat dry.

In a small bowl, combine the koikuchi soy sauce, mirin, and sake to create the grilling glaze. Stir well until fully mixed.

Preheat a charcoal grill or a heavy-bottomed grill pan over medium-high heat. Ensure the grilling surface is clean and lightly oiled to prevent sticking.