Japanese Shichirin and Konro grills have been used in Japan for centuries for charcoal cooking, and these small table grills can be used anywhere for delicious, interactive cooking with your friends and family. Made with a unique mineral-rich clay called Diatomaceous earth, this grill has incredible even, long-lasting heat retention while being super lightweight and easy to use.
What types of charcoal can be used in the Japanese Table Grill? When using a Shichirin Hida Konro, do not use “normal” charcoal. Modern charcoal contains chemicals and produces a lot of smoke. You will not enjoy a good Japanese grill if the smoke destroys the flavour of your food, and that is often the problem with American and Australian barbecues and South African braai..
You can try your hand on making yakitori, or some yakiniku.
I did a simple preparation of Komochi Shishamo (smelt fish with roe), chilli pepper, mussels, prawns and the Pleurotus ostreatus (oyster mushroom). It goes super well with a sauce made with soy sauce, sesame oil, chilli powder and sesame seeds, and a good bottle of sake.
A Shichirin Hida Konro is made of a porous clay called Keisodo 珪藻土. Keisodo is made from burning diatomaceous earth – a naturally-occurring soft, white siliceous sedimentary rock that is found everywhere in Japan, and it contains fossilised marine plankton and volcanic ash. When made into clay, Keisodo 珪藻土 is light, porous and conducts heat evenly and withstands up to 1700℃.