This is how the world grills: The Far East
Ever since Chinese, Korean, Thai and Japanese restaurants established the concept of live cooking in this country, many people have probably developed a sense of familiarity with Far Eastern grilling habits. And anyone who owns a Kamado even has a piece of Japanese culinary culture at home. Even if it is a "westernized" version. Because in this part of the world, grilling is often much more than just cooking food over fire. It is a living tradition.
– By Markus Mizgalski
In Japan in particular, eating is often a very traditional and cultural act, often with a spiritual overarching structure. This is also reflected in the grills and preparation methods used, which usually have a history dating back centuries. A typical example is a Hibachi grill buffet, as we would probably call it here in Europe. Hibachis are actually more or less small round fire bowls that are fired with charcoal and also used for heating. The outer bowl is made of ceramic, the inner bowl is usually made of cast iron. Small pieces of food can then be prepared on these bowls at the table. A rather fine grate made of steel wire is usually used for this, as this is more suitable for the fine ingredients. This form of grate and a similar type of grilling can also be found in countries such as China, Vietnam or Thailand. Konro grills, which are originally made by hand from diatoms, are also intended for the table. They are rectangular, long and narrow. The reason: you can grill the popular Yakitori skewers on them. These traditionally consist of chicken and vegetables; however, in the modern sense, fish or other meat can also be used. The most well-known in our country is probably the Teppan Yaki (or Teppanyaki). In Europe, the concept is known as Plancha, and the Japanese may have copied the whole thing from Spanish sailors a few hundred years ago. Teppanyaki also works in restaurants, either in the open live kitchen or directly at the table. You can actually cook anything on the steel plate, from meat to fish to vegetables. However, the Kamado in its traditional form (Mushikamado) is not a grill in Japan, but is mainly used as a stove.
A wok has become an indispensable part of many local (outdoor) kitchens. The name may come from China, but the thin-walled, curved pan can be found in many countries. It is incredibly versatile because you can fry, braise, deep-fry, steam and, above all, sauté in the wok. A complete meal can be prepared by adding ingredients step by step. The motto is always fast and hot, which is why the wok requires special fires or cooking areas. Today these are often powerful gas burners, but there are also wood or charcoal variants that work on the principle of a rocket stove with several air ducts. Because in addition to the high temperature itself, it is also crucial that the semi-circular pan is practically surrounded by the heat. This is why the combination of a wok with a comparatively small surface area and a hotplate is not ideal at all.
In Far Eastern cuisine, the wok is the all-purpose weapon when it comes to cooking over a really hot flame.
Eating together is very important. That's why barbecuing at the table is very common in many Asian countries, including here in Korea.
Filth from Korea and Thailand
As in Japan, a lot of grilling is done on a plate in Korea. However, Mu kratha also has a special grill that originally came from Korea and is also established in Thai cuisine. A dome-shaped, round "grate" surrounded by a wide groove is used. The food is cooked on this, and broth or water is poured into the groove. The juice from the grilled food runs into this, so that you also have a sauce at the end. It is not uncommon for the groove to be filled with water or broth, which is then further flavored during cooking.
From Mushikamado to ceramic grill
As mentioned at the beginning, the Kamado is probably the most well-known cooking appliance from the Far East, alongside the wok. And cooking appliance is a pretty good description. While we understand the Kamado, as it stands on our patios at home, primarily as a grill, the original, called Mushikamado, is more of a stove fired with wood or charcoal. The design as we know it today first emerged in the USA after US soldiers brought the first of these ceramic pots back from Japan.
Far Eastern barbecue culture is often very detailed. Many different sauces, side dishes and types of meat/fish are characteristic here.
Yakitori is a Japanese specialty. Many parts of the bird are put on the small skewers of chicken – a very sustainable way of preparing it.
Misunderstanding Asia
What we have been talking about so far is probably what most people mean when they talk about Asian food or Asian cuisine. In fact, Asia is much broader, and the grills described here belong to East and Southeast Asia. Relatives of the Kamado, for example, can also be found in other parts of Asia. There, for example, they are known as Tandoor in India or Uzbekistan.
Sustainability is important
In most Southeast Asian and East Asian countries, the holistic use of food is completely normal. For example, in Yakitori, the sauce for the skewered chicken parts is cooked from the rest of the chicken. Grilled chicken feet are known as a delicacy in Vietnam, and pig's ears are grilled not only in the Philippines. Respect for the animal is not always the top priority; often the focus is on maximizing the possible yield. Nevertheless, many dishes, such as chicken feet, have a long tradition because every piece is considered valuable.
CONCLUSION:
Grilling in the Far East is extremely varied, and not just in terms of the equipment. There are food stalls and street food stands where finger food is cooked quickly and in large quantities. But in Japan in particular, there is also preparation with deep respect for the food, the tradition of the dish and the process of grilling or cooking. Either way, it is also an enrichment for the grill at home, especially in summer. Because many light dishes can be conjured up in the wok.
But skewers are not only found in Japan. They are very popular at countless street food stalls throughout East and Southeast Asia.
The Kamado is probably the most well-known grill from Asia, although it is actually more of a cooking area than a grill.