SPECIAL CONTENTS

KAMA-ASA's style
Slow BBQ

SPECIAL CONTENTS

KAMA-ASA's style
Slow BBQ

What is KAMA-ASA's style Slow BBQ?

 

At Kamasa Shoten, we recommend KAMA-ASA's style Slow BBQ, where both the cook and the eater can enjoy the same time and space in a leisurely manner.

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POINT 01

BBQ = Charcoal grill

Charcoal grilling is a unique Japanese food culture and an excellent cooking method. Binchotan is a high quality charcoal that has a strong heat but is gentle and gentle, and its far-infrared ray effect brings out the best flavor from the ingredients.

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POINT 02

Cook slowly over time.

Binchotan is difficult to ignite, but has the characteristic of burning for a long time. By taking the time to slowly start a fire, such as preparing food before the charcoal ignites, you can make the most of that time.

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POINT 03

Cooking made possible by charcoal

BBQ is fully equipped for charcoal cooking. Charcoal cooking is the only way to bring out the full flavor of the food due to the effects of far-infrared rays.
At Kamasa Shoten, we offer a wide variety of charcoal tools to enjoy charcoal grilling, including grilling tables and tools that are convenient for starting a fire to fully demonstrate the effects of charcoal.

Slow BBQ

How to start charcoal, ingredients, grilling, and cleanup

Four steps to enjoy Slow BBQ

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STEP 01

Ignite a charcoal fire

Many people have the image that igniting charcoal is a difficult task, requiring the entire person in front of the grill to take care of the charcoal. At Kamasa Shoten, we propose a method of slowly starting a fire that requires as little time and effort as possible, using charcoal for starters and High-grade charcoal(Binchotan).

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STEP 02

Prepare ingredients

We introduce a preparation method that allows you to enjoy both "skewering" and "net grilling". Skewering is a grilling method where the surface of the food, including yakitori, is small and you do not have to worry about the food sticking to the skewers. When grilling a variety of foods at once, the Ami-yaki method is recommended.

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STEP 03

Grill over a charcoal fire

Smoke is a concern at BBQs. If possible, you want to enjoy a stress-free experience with less smoke. Smoke is generated when the fat from the food adheres to the charcoal. The amount of smoke can be reduced by choosing the right ingredients and the right amount of food.

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STEP 04

Tidying up

Used charcoal can be used again if stored properly. There are also tips on how to store unused charcoal. Here are some tips on how to keep it in good condition for the next time you use it.

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Cooking utensils used at Slow BBQ

KAMA-ASA's stone charcoal grill
KAMA-ASA's stone charcoal grill

KAMA-ASA's stone charcoal grill

$250.00
夏目火消し壷
夏目火消し壷

夏目火消し壷

$44.00
Torch burner KT-402R
Torch burner KT-402R

Torch burner KT-402R

$35.00
Iron bars 38cm 2pcs set
Iron bars 38cm 2pcs set

Iron bars 38cm 2pcs set

$17.00
18-8 Stainless skewers 10pcs set Φ1.6mm / 210mm - 360mm
18-8 Stainless skewers 10pcs set Φ1.6mm / 210mm - 360mm

18-8 Stainless skewers 10pcs set Φ1.6mm / 210mm - 360mm

$4.40
Clever tong Black mini
Clever tong Black mini

Clever tong Black mini

$14.00
KAMA-ASA’s denim mitten (for one hand)
KAMA-ASA’s denim mitten (for one hand)

KAMA-ASA’s denim mitten (for one hand)

$66.00
KURIKAWA Kutami Paper Fan
KURIKAWA Kutami Paper Fan

KURIKAWA Kutami Paper Fan

$33.00

People who used cooking utensils

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Kitchen Tool Section

Shouhei Onodera

Cooking utensil sales floor staff. He is in charge of food service at Kamasa Shoten. On weekends and holidays, he rents a room at Onodera Diner.