Elmar's personal summer hit is grilling on the Yakiniku. You can find out what this grilling method is all about in the new FIRE&FOOD. Summer can come!

“Yaki” is the Japanese word for grilled, “niku” means meat – and so Yakiniku combines the two components for a successful meal. It is the uncomplicated way of grilling.

Little technique, lots of flavor: no more words are needed to describe the Japanese barbecue culture when it comes to Yakiniku. There are various versions of the tradition of this preparation method, the most common of which is that Korean migrant workers brought this type of barbecue to Japan. Meat or fish and vegetables are cut into thin slices, then marinated for a while or left plain or seasoned with salt and pepper, and grilled over direct heat. Add a few blanched vegetables, steamed rice and, if required, a dip that goes with everything: this is a great way to enjoy it!
The Japanese barbecue tradition has different facets, one of which is grilling with a Shichirin, which is offered in either a round or an elongated box shape. The latter is reminiscent of a Mangal, which is used in Russia and in the countries of the Asian part of the former Soviet Union in different sizes for grilling shashlik. They share the basic principle: meat, fire and skewer - although the Shichirin is traditionally also operated with a type of metal net as a grill grate. For the fire, it is important that a good, long-lasting and hot ember is created, that the smoke is as white as possible and does not develop an unpleasant smell...
THE ENTIRE ARTICLE WITH RECIPES IS AVAILABLE IN THE NEW FIRE&FOOD FROM 02.07.2021!