The Shortage of the Okunoto Hibachi Grill
Once a star on MasterChef Australia and a favourite among home cooks, the Okunoto hibachi grill now faces a serious shortage. Our trusted connections in Japan have confirmed that although production facilities were restored after the devastating Noto Peninsula earthquake in January 2024, a deeper issue remains unresolved.
Why Is the Diatom Mud-Based Hibachi Grill Facing Severe Shortages?
When our order was delayed from November to April, then pushed out again to August, I knew something was amiss. Japanese manufacturers are known for honouring their commitments, so repeated delays raised immediate concerns. I made a few phone calls and soon began to piece things together.
Speaking with contacts in the Noto production region, most were hesitant to comment. But the few insights we gathered were sobering: “It is too dangerous to collect the material from the mountains,” one person said. Another noted, “Most of the workers are elderly, and they are unwilling to keep going.”
The “material” they referred to is diatomaceous earth—listed as diatom mud on our website—extracted from the Noto Peninsula. This material is essential to the production of the Okunoto hibachi grill, giving it its exceptional heat insulation and retention. Without a reliable supply, production cannot keep pace with demand.
To our understanding, the factory itself has been restored, but continuing to extract this critical resource has become extremely difficult.
We tried to verify the situation with another contact in Tokyo. He is responsible for distributing diatom mud products, and the hibachi grill is an important part of his business. The lack of supply has made his operations extremely challenging, and at some point last year, he decided to design a new hibachi grill without using diatom mud as its primary material.
We voiced our apprehension, as the material is central to the grill’s performance.
A Wider Problem in Traditional Japanese Cookware
Sadly, the Okunoto hibachi grill is not the only product experiencing shortages.
Many traditional Japanese cookware makers, including those producing donabe and tableware, face similar challenges. Especially after COVID-19, the older generation is reluctant to continue, and younger people have little interest in taking over. We have already seen several donabe models disappear from the market, despite strong demand.
This is something many customers do not realise—but it is a real and growing problem in Japan’s traditional cookware and tableware industries.
How Bad Was the Earthquake?
The January 2024 earthquake, measuring magnitude 7.6, struck at 4:10 pm local time, with Shika recording the maximum seismic intensity of 7. It was followed by devastating fires, landslides, and tsunami waves exceeding 4 metres in some areas. The disaster claimed 534 lives and left more than 115,000 homes either partially or completely destroyed.
The damage extended far beyond residential areas. Roads, rivers, railways, and essential infrastructure were heavily impacted, with 93 road sections closed at one point. Ports like Nanao and Wajima were severely damaged, and Noto Airport was shut for weeks. Water outages—affecting over 112,000 households—added further strain on residents and businesses.
Traditional industries, including producers of hibachi konro grills, were hit hard. Reports estimate that local industries—especially small-scale, craft-based operations—suffered damages exceeding ¥320 billion (around AUD 3 billion), leaving many businesses destroyed or struggling to survive. Renowned industries such as Wajima lacquerware and local salt production also reported severe losses, highlighting the scale of the crisis.
What Happens Now?
While the Okunoto hibachi grill never became mainstream in Japan, it gained a following in Western markets, celebrated for its precise grilling performance and use of natural materials. Now, however, it appears to be in very short supply.
Officially, Kinka—the brand behind the grill—has not confirmed a complete suspension of production. However, our connection in Tokyo, who specialises in diatomaceous earth hibachi and konro grills, has expressed serious concern and is actively searching for alternatives.
One thing is clear: production is under severe strain.
For those interested in understanding the broader impact on the region, the Japanese government has published detailed reports:
*The article was co-authored by Kaori, Kai, and Alex, who are responsible for managing contacts in Japan, purchasing in Japan, and marketing in Australia, respectively. Contact us if you have any questions.
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