YAKINIKU SHICHIRIN, Instruction Manual

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EN
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2. INTRODUCTION
BEEFING UP THE PEOPLE
“Beefing up the people”, the lifestyle of the Japanese. Bring people together
with food and have a delicious grill on a traditional Japanese grill. A fun sum-
mer evening with family and friends. The table filled with delicious food and
grilling away. An evening program for your guests to enjoy a summer gourmet.
Now grilling on a Shichirin is not just BBQ’ing. This is a whole other discipline.
More refined, more elegant and smaller. No half pigs or whole chickens, but
small refined dishes that require more precision. This is grilling with the
preciseness of a Swiss watch.
The Japanese use binchotan charcoal, or the black gold of Japan. Binchotan
burns longer at a more intense temperature and is more neutral than ordinary
charcoal which reaches extremely high temperatures. A real yakitori grill
reaches temperatures of 900+ degrees.
Because of its use as a yakitori grill (grilling with skewers), a rectangular
Shichirin can also be supplied with yakitori bars as an accessory. The rectan-
gular Shichirin comes standard with a grill grid. In short, the whole Japanese
cuisine in one unit (also called Konro or Hibachi).
MEAT, FISH, EVEN DESSERTS IN A JIFFY
The YAKINIKU
®
Shichirin is the ultimate product for anyone who loves the
smoky grill flavor. With the Shichirin, you’re not restricted to one location
to grill, but can replicate a solid grilling experience on professional ceramic
anywhere, such as spectacular waygu beef or plaice fillet in the park, and even
desserts like grilled pineapple. For precise cooking of wagyu beef or juicy
steaks, fire up the YAKINIKU
®
Shichirin in a flash.