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. Karaage, marinated in a sauce of spices such as star anise and five-spice powder and sprinkled with tapioca flour, fills the air with the fragrance of Taiwan.