Description
The basic techniques of charcoal-grilling, which requires skillful techniques, and how to grill each material,
Japan's first technical book on charcoal grilling, with detailed photographs and explanations from a scientific point of view.
In the basic section at the beginning, we explain how to insert a knife, how to apply salt, how to strike a skewer, and how to make a grilled sauce. He clearly explained the need for preparation work.
Ingredients covered in this volume range from seafood to various meats and vegetables. In particular, regarding the heat level during the grilling process, the changes in heat level are displayed in an easy-to-understand manner, with 10 levels from 1 to 10, ranging from extremely low heat to the strongest heat, based on the experience of experienced grillers.