Okunoto Hida Konro Grill 28cm (2-3 People)
This little Okunoto Hida konro grill made from diatom mud is ideal for 2 to 3 people. The grill is a mini version of the popular Okunoto konro grill. The grill is typically used by Japanese chefs to cook in front of their customers in a well-ventilated outdoor setting.
Okunoto Hida konro grills are available in two sizes. There is a 20cm model and a 28cm model. Both are small and come in different shapes - one square and one rectangular.
Okunoto grills are unique because they are made of diatom mud from the Noto Peninsula. This grill is perfect for binchotan, a Japanese white charcoal. A high and consistent temperature will enhance your BBQ experience.
Okunoto grills offer superior quality and performance than many other brands. Maintain the grill in a dry indoor environment and it will last for many years.
Made in Japan.
|Dimension||Body: L28cm x W15cm x H11cm
Base: 28cm x 15cm
||1 reusable hida konro grill mesh 28cm included.
You can buy spare reusable grill meshes on our website.
|Serving size||2-3 persons|
||Body: Japanesediatom mud
Mesh: steel wire (zinc plated)
|Country of origin||Japan|
What made Okunoto konro grills/hibachi grills so special?
Sometimes you can see Okunoto konro grills used in cooking competitions. These grills are also popular in Japanese barbeque restaurants.
The primary reason is the use of diatom mud from the Noto Peninsula of Ishikawa Prefecture. The Diatom mud from the Noto Peninsula is a great heat insulator, reflecting heat back onto the cooking surface.
Using the Okunoto konro grill with Binchotan, the heat will be high, consistent, and concentrated. The result will be an exceptional barbeque experience.
The konro grill/hibachi grill is a good choice for grilling wagyu, yakitori, fish, vegetables and many other barbeque/BBQ recipes.
Use and care:
- To prevent carbon monoxide poisoning, grill outdoors in well-ventilated areas.
- Never put out the fire with water. When diatom mud absorbs water, it becomes brittle and loses its durability.
- Remove the ash and food residue gently, but do not wash the grill with water.
The differences between konro, hibachi, and shichirin:
- Grills are not called hibachi in Japan. The Japanese call them shichirin or konro instead.
- The hibachi is a traditional Japanese heating device (fire bowl 火鉢 in Japanese). The shichirin is a small charcoal grill.
- Konro grills are made from diatom mud (fossilised plankton remains) and are mined by hand in Japan. By using blocks instead of mortar, the structure becomes stronger, tighter, and more fireproof. A konro is then baked for six hours at 1,000 degrees, resulting in a product that is extremely durable.
The donabe charcoal extinguishing pot is ideal for extinguishing binchotan Japanese white charcoal and reusing it next time.
- Warranty: The replacement warranty covers defective products upon delivery, but there is no warranty for mishandling the grill.
- Please be sure to read the entire instruction manual before the first use. The product comes with a QR Code for our online user guide in English.
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