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1 |
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11”
diameter wire-net-mesh (AMI): Such as for steaks,
hamburgers
and hot-dog etc. for food cooked directly
over the charcoal fire. {so called MOCHI-YAKI AMI
(Japanese rice-cake baking grill)} |
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2 |
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9-1/2” diameter wire-net-mesh with tray: For indirect
broiling and baking,
especially when you need to avoid strong heat or to avoid dripping oil and juices on to the
coals. Suitable for marinated TERIYAKI-cooking as well. |
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3 |
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Rectangle(8-1/2” x 6-1/2”)grill with handle & tray: Specially designed
for broiling fish. You may use it for other grilling. |
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4 |
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Tongs(12” long): Convenient to handle & turn food as
well as to handle the glowing or spent SUMI. (The tongs
will
be sterilized automatically when you pinch hot SUMI.) |
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5 |
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Japanese
fan (UCHIWA): The fan is useful to flow air to start the fire. Or
convenient to cool yourself from hot weather or fend off flying
insects! { Japanese traditional festival fan (No
specific design is available-assorted designs)} |
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6 |
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Charcoal
(SUMI): 500g typical Japanese SUMI
is included. Made from “KUNUGI"
(Japanese
Oak tree). It
has better performance with SHICHIRIN-Increases ultra-infrared heat waves. |
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7 |
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Disposable chopsticks
(WARIBASHI): For use in serving cooked
food to the plates. Recycle used ones as kindling wood for lighting the SUMI. |
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8 |
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Gloves: Enclosed gloves in the package are called
“GUNTE” (soldier’s
gloves). Provided for
the convenience of
the SHICHIRIN user. It is an old fashioned glove but is still in use by every Japanese
family when SHICHIRIN cooking and associated labor
is done.
They are washable. (one size fits all)) |
