Lay out the pork slices and wrap them around washed and dried myoga ginger.

It should look like this.

Insert the skewers through the ends of the wrapped pieces. (You can also try wrapping shishito peppers.)

To prevent burning, wrap aluminum foil around the exposed parts of the skewers. Lightly sprinkle salt on both sides, then grill on high heat in a preheated fish grill or broiler.

Grill until lightly charred for the best flavor.