The special thing about grilling with the Shichirin is the cozy sitting together around the fire. Similar to gourmet food, the delicious food is presented on the table in small portions. In vain you will look for the grill master who is in charge. When using a Shichirin, friends and family take a seat around the grill and everyone prepares their own food to their liking.
A Shichirin is a compact and versatile Japanese BBQ that you can easily carry or move at any time. With this grill we can enjoy and create cosiness on and around the dining table.
Grilling on a Shichirin is not just a BBQ. This is a whole different discipline. More refined, more elegant and smaller. No half pigs or whole chickens here, but small refined dishes that need more precision. The first thing you need is the charcoal Binchotan, which burns longer at a more intense temperature and is more neutral than regular charcoal. This is grilling with the accuracy of a Swiss timepiece!
The influence of Japan cannot be ignored in our post-war gastronomic history. But what is it with Japan? Time and again Japan reaffirms its status as an inexhaustible source of inspiration. Japan is a high culture and has been an empire with central government and central organization for over 2500 years. Moreover, Japan has cut itself off from the outside world for centuries. It has therefore created a world of its own.
When you don't have to worry about having enough food to satisfy your hunger and when you get out of bed trusting that there is always enough time, you can devote yourself to culture. There is an opportunity to perfect, to become a shokunin. And that's exactly what we usually admire about Japan. In stark contrast to us, today's Japan has the focus and dedication to take 20 years or more to specialize in something.
Incidentally, we already know the Shichirin grill from the history of the Japanese Edo period in 1603. Shichirin is a compound word that simply means "7 wheels" or "7 rings". It has to do with the fact that during the Edo period the rin (from the end of the word Shichirin) was a currency. During this period, these table grills became very popular and were used daily as a kitchen appliance. The use of this grill was initially reserved for the Samurais, people of nobility and the wealthier citizens. Later this changed and the Japanese grill was used among all walks of society. The versatile Japanese BBQ was widely used on festive occasions such as outdoor folk festivals, even in the cold season. For example, a classic Japanese autumn dish is Pacific Jackfish. But the Shichirin is still used in tea ceremonies, which are very popular in Japan.
In the past, most Japanese BBQs were made from river clay. Today the composition is a bit more complex. A Shichirin nowadays has to be more and more a powerhouse and is made of ceramic, quartz and cordierite. This composition is baked at a very high temperature and then becomes a complete kitchen-in-one and virtually indestructible. The grill has a glazed layer for easy maintenance. By adjusting the ventilation slides you create the perfect air circulation. The Japanese BBQ is also perfect for use in winter, because the glazed ceramic also protects against rain and snow and is therefore weather resistant. Please note, it is open at the top so for use in times of rain and winter it is wise to use under a canopy in the garden.
Tweezers are used while grilling on the Shichirin. These have a centuries-old tradition. You choose 1 grill master at the table, he gets to work with the straight tweezers (only raw meat may be picked up). All other people at the table are given curved tweezers with which they can remove the grilled meat from the Shichirin. This is to prevent cross-contamination!
The most famous Japanese dish that is prepared on the Shirchirin is the Yakitori. Yaki means "grilled", tori "chicken". The Yakitori-ya small shops or restaurants specialize in everything that can be grilled from chicken on skewers. So not just the fillet or thigh, but think of the intestines, skin, intestines, tail and cartilage. Nothing is lost, this is really head to tail eating. Something that has all the attention nowadays. Grilling with Yakitori skewers is very popular. For this, vegetables, pieces of chicken or fish are skewed on long, thin needles. With the help of the stainless steel Yakitori bars you then place them above the high heat (900-950 degrees) in the Shichirin. This is currently only available for the rectangular Shichirin.
A teppanyaki plate is available for the round Shichirin. Teppanyaki is a type of food preparation from Japanese cuisine in which an iron plate (teppan) is used to fry food. Fresh ingredients are brought into contact with a hotplate on a teppanyaki plate for as short as possible and sear very quickly, so that they retain their color, flavor and nutrients. Cooking on a Teppanyaki plate is therefore easy, healthy and very tasty. And you can transform your Japanese grill into a whole new concept in an instant!
Whether you use the Shichirin in combination with the grid, the teppanyaki or the yakitori bars; the Shichirin is best served with Binchotan charcoal. With this product you can make a huge difference in cooking precision. Never just say charcoal to Binchotan.
Traditionally, Binchotan is used in a Shichirin. This special charcoal (also called white charcoal) is a unique charcoal product that originated in Japan. Binchotan is one of the best natural fuels in the world. This special Premium charcoal reaches a temperature of up to 1000 - 1200 ° C and has an average carbon percentage of 95 - 98%. It is still handcrafted from woods such as Lychee, Maitiew, Konia or Eucalyptus. This process takes more than 9 days and the result is a Premium charcoal with a ceramic-like structure. Once ignited, it burns extremely long and develops little odor and ash.
Due to the extremely high cooking temperature that the charcoal reaches, you achieve optimal results while the food remains deliciously juicy on the inside. A small amount of Binchotan is enough to keep the Shichirin working for hours.
Binchotan is as hard as iron and does not crumble. The internal structure resembles a maze of connected pores with an area of 250 m² per gram each. In Japanese cuisine, Binchotan enhances the aroma and taste of the food.