Caul Fat is a layer of reticular fat between the stomach and diaphragm of pigs. Back then, Caul fat is extremely popular as a good partner to enhance the dish with its unique aroma. Yet, the complicated processing makes it rare. The chef will first cook the pig brain with sake, then wrap it in caul fat and grill. The well-controlled fire will make the brain tender and juicy.  Served with soy sauce, fried garlic slices, sakura shrimp, and green onions, delicious!