Sumo Hibachi

2.595 kr

Join in on the latest trend and discover a type of grill that the Japanese have had as a favourite for centuries. This is a handmade Hibachi grill, a Japanese type of table grill and is made from Diatomite clay. A Hibachi grill stores and radiates heat, which gives a juicy and tender meat.

The adjustable ventilation available on the front of the grill gives you the possibility to control the heat that is released and adjust the cooking temperature. This great Hibachi The grill has dimensions 45 x 24 x 17 cm, grid has the dimensions 40 x 23 cm. To be able to move the grill when it is warm includes a practical and neat tripod. A perfect solution for both Japanese table grilling on the patio or for restaurants to use on the outdoor terrace.

A Hibachi grill is actually meant to be used indoors along with Japanese Binchotan charcoal. therefore, be careful not to leave the grill outdoors after use, especially in the rain, as the material is not made to cope with this.

Item: 101010 Category:

Description

Join in on the latest trend and discover SUMO Hibachi, a type of grill that the Japanese have enjoyed for centuries. This is a handmade Hibachi grill, a Japanese type of table grill and is made from Diatomite clay. A Hibachi grill stores and radiates heat, which results in a juicy and tender meat.

The adjustable ventilation available on the front of the grill gives you the possibility to control the heat that is released and adjust the cooking temperature. This great Hibachi The grill has dimensions including leg position of 45 x 24 x 17 cm, grid has the dimensions of 40 x 23 cm. To be able to move the grill when it is warm includes a practical and neat tripod. A perfect solution for both Japanese table grilling on the patio or for restaurants to use on the outdoor terrace.

A Hibachi grill is actually meant to be used indoors along with Japanese Binchotan charcoal. therefore, be careful not to leave the grill outdoors after use, especially in the rain, as the material is not made to cope with this.

In the text below we have been inspired by and borrowed some ideas from Jonas Crambys excellent book "Japanese Grilling".

Hibachin is thus a Japanese table grill. Actually, Japanese grilling is not just about food, there is a lot of history behind too. Did you know, for example, that it was forbidden until 1872 to eat meat in Japan? Zen Buddhism is often seen as the reason for this because it has always had great reverence for the animals, and the diet consisted of rice, vegetables and fish. When Emperor Meiji abolished the ban, it did not really understand how to cook this raw material and it was not uncommon for people to become ill or even died. Even today, Japanese slaughterhouses erect monuments of fallen animals and eat almost only small pieces of high-quality meat, cooked in the only way that cannot be replaced – grilled. The art of using the table grill became a fact and means so much more than just grilling on something fast, but a way to socialize, laugh, drink, snacking.

With that said, the table grill is phenomenal when it comes to slice up small pieces of different raw materials, gather around the grill, and cook good chow with nice accessories over open fire/charcoal.

Yakitori is a given classic, small skewer of chicken that you put on the grill, rotates, sounds get good with surface from the heat and fire, maybe brushes on with a good BBQ sauce or upset with salt.

The grill is rectangular so that a bunch of skewers should fit side by side and the width is adapted to only the meat should be above the coals and the dowels not burn up.

You want a compact carbon that generates a lot of heat. Japanese Binchotan carbon is the varmasts carbon in the world that glows incredibly long, but can be a little hard to get hold of.. Otherwise it works as qualitatively as you want, it's just to adapt to your own needs.

Please prepare the skewers before the guests come and have no hurry. Please have a little more carbon in one compartment of the grill and a little less in the other, so you can move the raw materials between high and low heat if needed. Usually the skewers get ready faster than you think, and roll, move and lift often when the fat drops into the glow.

Some classic yakitori-skewers are Tex Negima (thighs with scallions), Kawa (crispy skins), Tebasaki (chicken wings) or Toriniku (breast). Googling, there are lots of nice recipes available!

Other tips are to drive some mixed skewers, going to vary in quantities. Grilled asparagus, quail, mushrooms, chili etc.

Yakininu is also really popular and delicious – grilled beef. Write a thick piece of beef in about 5cm thick slices. Or for thinner pieces of beef cut cold meat on the diagonally as if you slice salmon. Prepare some accessories, someone dipping sauce or two, on with a little flake salt and grill directly on the grille.

Other good things to grill are of course vegetables of all shapes, grilled eggplant, zucchini, cucumber, various brassicas. Serve with a little miso-mayonnaise, soya, somebody good dipping sauce, wasabi mm.

Of this you can of course do any number of dishes where only the imagination sets the limits. A poke bowl, a good frame with grilled meats etc.

There are lots of recipes and the like online, it is a delight to cave in and browse the Japanese barbecue world if you ask us!

 

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Weight 5 kg

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