roadsandkingdoms
roadsandkingdoms:

In the U.S., “hibachi” has come to mean any kind of Japanese grill, but in Japan, grills come in many shades, from round clay shichirin to the more general konro cooking stove. They’re all best powered by hot-burning, crazy clean, very expensive oak binchōtan charcoal, but even the lower-end charcoal we used on for a cookout on the shores of Hokkaido’s Lake Onuma will do nicely. It still burns 3x hotter than U.S. charcoal, and gets out of the way of the flavor of the true stars here: blackening shishito, browning pork, purpling squid #rkjapan

roadsandkingdoms:

In the U.S., “hibachi” has come to mean any kind of Japanese grill, but in Japan, grills come in many shades, from round clay shichirin to the more general konro cooking stove. They’re all best powered by hot-burning, crazy clean, very expensive oak binchōtan charcoal, but even the lower-end charcoal we used on for a cookout on the shores of Hokkaido’s Lake Onuma will do nicely. It still burns 3x hotter than U.S. charcoal, and gets out of the way of the flavor of the true stars here: blackening shishito, browning pork, purpling squid #rkjapan