Hardware for Japanese Barbecue

Yakitori is a popular way in Japan of grilling skewers with different kinds of meat, fish or seafood. Before grilling, the skewers are coated with a special sauce, usually an individually composed mixture of soy sauce, mirin, sugar. The mirin and sugar caramelise the food during grilling. The skewers are then served with various sauces.

The Konro grills were specially developed for Yakitori. They allow you to grill at very high temperatures. 

Binchotan is a special Japanese charcoal for grilling, traditionally made from Japanese oak. In Japan it is used especially for unagi (eel) and yakitori dishes, because it develops relatively little smell.

In the Japanese region of Hida there is a special "houba" grilling technique where miso and other ingredients are grilled on a dried magnolia leaf.