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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A ceramic grill that uses high thermal mass to hold steady high or low temperatures for searing and slow cooking.
Origin: Japanese (12th‑century origins, refined through the Edo period) — Japan
See full technique reference →The thick ceramic walls and low thermal conductivity retain heat, allowing temperatures of 200–260 °C for searing and 120–150 °C for low‑and‑slow cooking. Charcoal combustion supplies CO and CO₂, while the controlled airflow creates a humid environment that promotes Maillard browning at 140–165 °C and preserves moisture in proteins.
Primary Reaction
Maillard reaction
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