What You Need to Know
Involves selecting silica-rich stones (quartzite or granite) that resist thermal shock. Stones are heated to 200-400°C in open flames before food contact. The technique utilizes the high heat capacity (0.79-1.05 J/g°C) and slow cooling rate of stone for even cooking.
Creates unique Maillard reactions while preventing burning. Used for fish (ayu sweetfish), wild vegetables (sansai), and mochi. The stones impart subtle mineral notes (especially with iron-containing rocks) and preserve moisture better than metal surfaces.
Key Parameters
Temperature
°C - °C
Time
2-3 min per side
30 sec (thin slices) - 10 min (whole fish)
Equipment
River stones (10-30cm diameter)Iron tongs for handlingMizunara oak or bamboo leaves as insulating layers
Steps
- 1.
undefined
- 2.
undefined
- 3.
undefined
The Science
Primary Reaction
Maillard reaction (150-180°C surface temp)