Yakiniku Shichirin barbecue for table

Important : before use, consult "Attachments".

Shichirin barbecue for table : This barbecue is made of diatomaceous earth from Suzu city, Ishikawa Prefecture.
It has a good capacity for heat accumulation and storage. Its charcoal consumption is therefore less important than for a conventional barbecue.
Diatomaceous earth emits infrared rays that promote immediate cooking without altering the umami flavors they contain.
The barbecue is light and is placed directly on the table, within reach of the guests who can then grill as they please fresh meat or marinated, fish, or vegetables.
To avoid smoke, use Binchotan charcoal.
After several uses, it shows cracks due to fire charcoal. This is normal. There is no problem as the heat remains concentrated inside the barbecue hearth.

On conventional barbecues and cooking stoves, the air that enters through the opening increases and wind thermal power adjustment becomes low. By reducing charcoal supply, the embers are maintained and the thermal power remains.

These barbecues are made of diatomaceous earth :
Diatomaceous earth is a soft siliceous sedimentary rock of natural origin very friable and therefore easily crumbled into a fine white to off-white powder. Diatomaceous earth is made from the fossilized remains of tiny aquatic organisms called diatoms. Their skeletons are made of a natural substance called silica.
For a long period of time, diatoms have accumulated in the sediments of rivers, streams, lakes and oceans. Diatomaceous earth, in Japan, is mostly worked throughout the city of Suzu.
This moldable earth has been used as insulation in stoves for ages. A kettle of the Edo period (1603 ~), made of diatomaceous earth, appeared in Japanese historical literature.

What are the characteristics of diatomaceous earth ? 
Kaginushi diatomite barbecue is made of 100% Oku-Noto (Ishikawa) diatomaceous earth. The diatomaceous earth is porous, allowing a high thermal insulation. In addition, it enjoys a siliceous resistance to fire (the heat resistance is good).
Diatomaceous earth blushes with fire and captures infrared rays. Cooking with charcoal in this type of barbecue will bring out the umami of the ingredients to the maximum.