Japan — robata from Aomori fishermen's hearth tradition; shichirin as portable charcoal brazier with Edo-period origins
Beyond binchotan charcoal in professional yakitori-ya, Japanese home and informal restaurant grilling encompasses two distinct traditions: robata (炉端焼き, hearth-side grilling) and the shichirin (七輪, small portable tabletop charcoal grill). Robata is an Aomori-origin technique — the fishermen of Aomori's coast would gather around an open hearth (ro, 炉) and grill fresh seafood and vegetables at table level, handing items to diners on long wooden paddles. The defining characteristic of robata is the shallow, wide hearth with glowing coals, the slow radiant heat that cooks fish from the outside inward without flame contact, and the informal communal presentation. In modern robata-yaki restaurants, whole fish (ayu sweetfish, hokke atka mackerel, sazae turban shell), ears of corn, skewered vegetables, and whole onions are cooked at the open hearth. The shichirin is the home equivalent: a small earthenware or diatomite cylinder with a ventilation hole at the base, designed to hold a small charge of charcoal sufficient for a tabletop meal. The shichirin's diatomite clay provides exceptional insulation, maintaining steady coal temperature without the thick walls of an iron grill. Konro is the term for restaurant-grade shichirin-style grills. Essential technique: the coal must be fully lit (white-ashed exterior, no visible orange flames) before placing food — visible flames indicate incomplete combustion and produce sooty, bitter grilled surfaces.
Light woodsmoke, charcoal mineral warmth, the caramelised sweetness of fish skin or vegetable over coals — the smell of Japanese evening grilling
{"Fully lit charcoal with white-ash exterior and no open flame is the starting condition — raw charcoal or visible flame produces sooty, acrid-tasting food","Robata uses radiant heat from deeply bedded coals — food is held on a grill surface or long skewer above the coals, not in direct contact","Shichirin ventilation hole must be positioned to face the direction of airflow — placing it against a wall chokes the coals","Delicate fish on shichirin should be cooked skin-side down first — the skin acts as a heat conductor and shield for the flesh","Salt is applied to fish before grilling, not after — pre-salting (shio-furi) 15–30 minutes before cooking draws surface moisture and firms the flesh"}
{"Sazae (turban shell) on robata: placed gill-side up with a small amount of sake and soy poured in — the shell becomes a self-contained cooking vessel, boiling its own liquor","Whole ayu on shichirin: the fins and tail are wrapped with salt to prevent burning, the body seasoned lightly — the internal organs of fresh ayu are edible and delicious","Corn on shichirin: grill in the husk for 10 minutes to steam-cook the kernels, then remove husk and char directly on the grill for colour and smokiness","Shichirin coals last approximately 45–60 minutes for a full meal — add a fresh coal 30 minutes into grilling to maintain consistent temperature"}
{"Using lighter fluid or chemical starter logs with shichirin — chemical residue transfers to food; use a chimney starter or paper-and-kindling method","Placing fish on a shichirin that is too hot initially — fish skins burn and stick; the first 2 minutes should be over moderate heat, then moved above the coals' peak","Constantly turning food on robata — the radiant heat technique requires patience; single turning after one side is done is the correct approach"}
Tsuji, S. — Japanese Cooking: A Simple Art; Japanese grill culture documentation