Nomad Rectangle Grill | Japanese Barbecue | Hibachi | Shichirin | Konro Yakitori
Réf. C-U-NOMADRE189,00 €
Rectangular Japanese tabletop barbecue such as Shichirin, Konro or Yakitori
Cooking surface 35*17cm
Colour: special matt black finish
Runs on charcoal
Includes :
– 1 ceramic grill body (thickness 35mm) with 2 stainless steel vents
– 1 Stainless steel cooking grate
– 1 Cast iron charcoal grate
– 1 Black lacquered stainless steel stand with 2 teak handles
– 1 rectangular bamboo stand
– 1 Stainless steel and bamboo grate tongs
Rectangular in shape, the nomad shichirin grill can be placed in the center of a long table as in the kitchen of a catering professional.
With a thick 35mm ceramic and the most innovative ceramic quality on the market, the rectangular NOMAD grill is much more than a barbecue, it is a refined, elegant and compact performance cooking tool that can be taken anywhere.
In summer and winter, the NOMADS HIBACHI SHICHIRIN Konro Yakitori grills allow you to cook meat, poultry, fish and vegetables on the balcony, terrace, in the garden, on holiday, on a campsite… as well as in the kitchen of a restaurant.
Ideal for preparing recipes for up to 6 people thanks to a generous and rectangular cooking surface: 35x17cm.
The rectangular NOMAD HIBACHI SHICHIRIN tabletop grill offers different cooking possibilities: it allows you to grill, cook and add a smoky taste to your food. It is made of ceramic, which allows for excellent heat retention, as well as lower charcoal consumption. The NOMAD Grill is comparable to a Konro grill or Yakitori grill.
It is easy to adjust the cooking temperature thanks to its ventilation system, which takes up little space, so storage and transport are easy.
What is a Hibachi grill?
The hibachi grill is a type of traditional Japanese grill used primarily for grilling meats, vegetables, and seafood.
The term “hibachi” (火鉢) literally means “pot of fire” in Japanese, and it refers to a small container used to hold charcoal, usually made of metal or ceramic. However, in the modern context, the term hibachi primarily refers to a portable grill powered by charcoal.
Features of the hibachi grill :
– Structure: A traditional hibachi is a small grill, often cylindrical or rectangular in shape, with metal or cast iron grates. It can be made of metal, ceramic, or stone. It is designed to hold charcoal, which helps produce intense heat for cooking food.
– Cooking method: Hibachi mainly uses charcoal for cooking, which creates a direct and intense heat, ideal for grilling meats, vegetables, or even fish. The grill is typically used to cook pieces of meat in small batches, allowing for quick and flavorful cooking.
– Portability: The Hibachi grill is small, lightweight, and portable, making it a popular tool for outdoor grilling, such as picnics or barbecues.
The Hibachi grill is a compact and efficient grill that is perfect for outdoor grilling. Its use of charcoal to create intense heat makes it an excellent choice for quick and tasty cooking. In a more traditional setting, it evokes a simple and friendly way of cooking together.
Hibachi vs Teppanyaki:
Although hibachi and teppanyaki (鉄板焼き) are sometimes confused, there is a notable difference between the two. Teppanyaki involves a metal griddle on which food is cooked, often in restaurants where the chef prepares the dishes in front of customers. In contrast, hibachi specifically refers to a charcoal grill, typically used for direct grilling.
What does Yakiniku mean?
Yakiniku (焼肉) is a Japanese term that literally means “grilled meat” (yaki = grilled, niku = meat). It refers to both a cooking method and a type of meal where pieces of meat, mainly beef, but also pork, chicken, and sometimes seafood, are grilled on a grill, often in front of the guests. This dish is popular throughout Japan, and it is often associated with a convivial dining experience.
Characteristics of the Yakiniku :
1. Cooking method: Traditionally, pieces of meat are grilled on a charcoal grill, often using a portable grill such as shichirin (mentioned earlier). This allows diners to cook their own meat to their liking.
2. Meat: Yakiniku has a special focus on high-quality cuts of beef, such as wagyu (Japanese beef), which is marinated or seasoned before cooking. The pieces are often cut into thin slices to allow for quick cooking.
3. Side dishes: In addition to meat, yakiniku can include vegetables such as peppers, onions, mushrooms, eggplant, or white rice, and is often served with sauces such as tare (a sweet and savory sauce made from soy, mirin, sugar, and garlic).
4. Service: Yakiniku can be served in a variety of ways. There are specialty restaurants where customers cook their own meat at the table on a grill built into the table. In other contexts, such as an outdoor barbecue, it can be prepared on a grill such as shichirin, or in restaurants where the meat is cooked beforehand by the chef.
Yakiniku evolved in Japan from Korean influences. The term “yakiniku” was used in the early 20th century to describe meat grilling, but this cooking method has deeper roots in Korean cuisine, where meat grilling, called gogi-mistletoe, has long been practiced. In Japan, yakiniku took on a more modern and commercial form, especially after World War II, with the rise of specialty restaurants.
Yakiniku is more than just a grilled meat dish: it’s an interactive and social dining experience. Grilling the pieces of meat yourself on the grill, often surrounded by family or friends, makes for a meal that is both convivial and tasty. It is a staple in Japanese food culture, offering a wide variety of flavors and textures.
What is the shichirin barbecue grill?
The Japanese shichirin barbecue is a type of portable grill traditionally used in Japan for cooking food, especially for grilling. This is a small grill usually made of ceramic, which uses charcoal as a heat source. The shichirin is compact and designed for outdoor use, but it can also be used indoors if the space is well ventilated.
