HOW DID IT ALL BEGIN?
It all began in the Japanese Edo period (1603-1867), the start of a great gastronomic era. The samurai and rich merchants feasted on an extensive menu, so restaurants needed a large stove. This was the beginning of the Kamado. The Kamado therefore played a key role in the development of Japanese gastronomy. It was only after the Second World War that Kamado became known in the Western world, after the U.S. Army noticed the barbecue appliances in the Japanese army.
Why a YAKINIKU® Kamado?
With YAKINIKU®, you go for a luxurious black look and use of the very best materials. Thanks to the extra thick ceramic in combination with cordierite and the use of stainless steel type 304, the Kamado from YAKINIKU® is the best choice when it comes to heat resistance and like no other can withstand all weather conditions! The ash tray and coal basket allow for easy removal of ash and charcoal. Unique to the YAKINIKU® Kamado is the woodchipper. With this indispensable accessory, you can easily add smoke wood without opening the lid of your Kamado. So you don't lose any heat.
Shichirin. By YAKINIKU®
Besides the Kamado, YAKINIKU® has developed a Shichirin. The Shichirin, also called Konro, is made in Japan in the traditional way from Dolomite or river clay. The Shichirin from YAKINIKU® is made of high quality ceramic, allowing it to reach temperatures of up to 1000°C! The special feature of grilling with the round Shichirin is the sociable sitting around the fire. The rectangular version is often used by chefs for preparing small, refined dishes that require more precision.
Binchotan. The black gold of Japan
The Japanese grill on Binchotan, the black gold of Japan. Binchotan is produced in the traditional way, without the addition of chemicals. Binchotan burns constantly, for up to 4-6 hours, and can reach temperatures of up to 950°C. Perfect for use in the YAKINIKU® Shichirin!