Manual Yakiniku SHICHIRIN (page 24 of 124) (English, German, Dutch, French, Italian, Spanish)

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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.

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Yakiniku SHICHIRIN Manual

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