Ibushi/Kunsei — Japanese Cold and Warm Smoking
Japan-wide — regional variations from Aomori to Okinawa
Japanese smoking traditions (ibushi for smoldering smoke; kunsei for the broader smoking process) are distinct from Western BBQ smoke in intention and execution. Japanese smoking is subtle, aromatic, and used for preservation-plus-flavour rather than primary cooking. Cherry wood (sakura), oak, and applewood produce mild, slightly sweet smoke; camphor and pine are avoided as toxic. Cold smoking (15–20°C) preserves proteins while imparting delicate smoke character — used for bonito (the original process for katsuobushi), certain regional hams (Shinshu), and contemporary cheese and butter. Warm smoking (60–80°C) is used in regional specialties like Aomori's iburi-gakko (smoky pickled daikon) and some preserved fish. The modern Japanese culinary avant-garde uses smoking under glass domes at table for theatrical presentation, most famously at kaiseki restaurants.