Steven Raichlen's Barbecue! Bible

Posts Tagged ‘Japan’

Planet Barbecue

The Best Grilling Sauce on Planet Barbecue

The Best Grilling Sauce on Planet Barbecue

There must be a thousand restaurants in Tokyo like the Izakaya-Tomotsu near the train station in the Chiyoda-Ku ward: eight stools lined up at an L-shaped counter; and outdoors, two rickety tables with beer crates for chairs. This rough-and-tumble yakitori parlor serves up every imaginable cut of grilled chicken, from the leg, wing, neck, and skin to the liver, gizzard, heart—and a great deal more. All this comes from a closet-size kitchen dominated by a charcoal...

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Under the Hood

Quality, Sharp Knives Are Key for Grilling Success: Try the New Kai PRO

Quality, Sharp Knives Are Key for Grilling Success: Try the New Kai PRO

This post is brought to you by Kai USA, which provided advertising support. As you’ve heard from us before, knives are an essential component of your grilling arsenal, especially when trying to thinly slice or precisely cut meat. If you’re thinking of upgrading your cutlery, why not go pro? Kai USA recently released a new cutlery series: Kai PRO. They’re NSF Certified and built to stand up to the rigors of a professional...

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Under the Hood

A Gazeteer of the World’s Great Grills

A Gazeteer of the World’s Great Grills

As we draw closer to the release of my next book, Project Fire, I'm honored to share with you a sneak peek of its content. This is no ordinary preview chapter, however, as it is an exclusive piece of content that we retrieved from the cutting room floor to share with our blog readers. Think of this as an encyclopedia of grills from Planet Barbecue, and a reference point for you to use as inspiration in your grilling journey. When you come across these grills, be sure to share with me on Facebook, Twitter and the Board. Asado al disco: A Chilean grill formed from the disks of a harrow. OK, cooking on it is more like stir-frying than grilling, but don’t tell that to a local. Caja China: The...

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Planet Barbecue

Perfect for Parties: Yakitori, A Hot Grilling Trend

Perfect for Parties: Yakitori, A Hot Grilling Trend

Trolling for new menu ideas for fall and winter parties? Look no further than the grill masters of Japan. Trending now among American chefs is yakitori. The word literally means “grilled chicken,” but the simple name doesn’t begin to describe the variety, complexity, and deep cultural significance of Japan’s favorite grilled meat. These small but elegant skewers (chicken, usually, but other meats and vegetables, too) are the epitome of Japanese barbecue, and...

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Planet Barbecue

Sizzling and Sexy: Grilling with a Plancha

Sizzling and Sexy: Grilling with a Plancha

What do South Carolina’s oyster roasts have in common with Colombia’s arepas and Japan’s teppan yaki feasts? All are cooked on a flat piece of metal analogous to a griddle, often over an open fire. In fact, nearly every cooking culture on Planet Barbecue has a historical relationship with this simple form of food preparation, none more than Spain. In Spain, the term plancha (literally, “plate”) refers both to the device itself and...

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Under the Hood

Make Shun Cutlery Part of Your BBQ Arsenal

Make Shun Cutlery Part of Your BBQ Arsenal

This post is brought to you by Shun Cutlery, which provided advertising support. If you’ve ever prepared our Slam Dunk Brisket, you know what it really takes to prepare this relatively simple recipe: the right tools and the patience to wait during a long, slow cooking period over low heat. With hours invested in preparation, the serving process is likely to be the last thing on your mind. But we urge you to prepare for the carving stage—next...

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Sweet Corn Around the World: 10 Globally Inspired Recipes

Sweet Corn Around the World: 10 Globally Inspired Recipes

I grew up in Iowa where we harbored rather provincial ideas about sweet corn. As far as we were concerned, there was just one way to do it: fill a speckled enamel pot with water and a spoonful of sugar, put the pot over a quick flame, then trot out to the garden to pick and husk the corn. We’d boil the ears for three minutes, then remove them to a platter with tongs. At the table, we’d jab the ends of the ears with twin-pronged corn holders, impale a cube of cold butter on the end of a fork, and run it over the steaming, tightly packed kernels. A sprinkle of table salt and black pepper, and you were...

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Battle of the Hibachis

Battle of the Hibachis

It’s the antithesis of the modern North American stainless steel super grill (you know, that propane-fired monster with multiple heat zones, infrared sear station and industrial strength rotisserie). But when it comes to providing maximum grilling efficiency in minimal space, few grills can beat its direct, concentrated, blast-furnace heat. It’s the compact Japanese-style tabletop grill known in the West as the hibachi. Without it there would be no yakitori or robatayaki. Get the Yakitori Like They Make It in Japan recipe....

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