More on Japanese Grilling

Today I spent a bit more time researching the grilling technique I wrote about yesterday, so today’s “Been There, Read That” will take us a little further into this subject (this may actually be the beginning of a new food tangent for me).

I will admit that until the bincho-tan demonstration last week, my experience with Japanese cuisine was limited to the sushi bar (good, even great sushi bars, but mostly raw nonetheless) and tempura (love fried food!). I had never been to a “robata grill” restaurant, though I have heard of them – so, I was unfamilliar with Japanese grilling techniques.

What I am most interested in is not so much the foods cooked on the grill, but the conical shaped grilling technique. So far I’ve found little discussion of this technique, altough I found an article online from Gourmet Magazine’s August 2008 issue, “Robata Grilling: Simple But Sublime” that features a gorgeous photo of the conical-shaped grill at none other than Aburiya Kin’Nousuke – the restaurant of the chefs who conducted the demonstration!

I’m going to have to do a lot more research into this subject to sate my curiosity!  So far, the only lead I have was a book referal from David Arnold (our in-house tech etc. guru!). Here it is… The Folk Art of Japanese Country Cooking: A Traditional Diet for Today’s World. I’ve got to get my hands on a copy quick.

If you have any information on this subject, I’d love to hear from you!

This entry was posted in Asia, Been There, Read That, Cooking, Cultural bits. Bookmark the permalink.

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