Ah, great recipe lists, John, thanks for sharing! The yakitori looks wonderful! I notice you have a dashi recipe... I should try that sometime (I currently use the 'starter' that comes in a packet...!).
And the neck bones are a great idea, gingko... much cheaper than ox tail, that's for sure.
I guess I'm pretty fortunate with the local Asian market -- I wouldn't be surprised if they slaughtered their own pigs and chickens in the back. If not, they're getting it from somewhere quite local (and the seafood is always... uh, frighteningly fresh
That's one of the reasons that I was curious about getting various recipes from folk... they sell a lot of great stuff, I just don't know what to do with it! (bamboo stalks, kelp, jellyfish (okay, not so keen on that one, I've had it before), tons of frozen seafood including thousands of those little tiny fish, etc, etc...)