| ●I shut in smoke in the pan inside by pouring water into the ditch of the part of the cover tray of the earthenware pot and enabled the making of smoking the indoor.
Though the smoking wants to make it, a fire alarm seems to operate with smoke when is the indoor of the apartment, and porch is a nuisance to the neighborhood; and ・・. But a smoking device of Hase is all right! As I can do it in a short time, the temperature sensor of the gas stand does not operate, too. Besides, an energy saving type to use the residual heat! How to use is very easy, too.
| ●The affinity that an earthenware pot of the Iga is liked by a cook●
The Iga was the bottom of a lake of Lake Biwa in old days. Refractoriness was very high in the potter's clay produced from the old Lake Biwa layer, and a white-glazed earthenware pan, an earthenware pot, an earthenware teapot, roasting for the open fire have been continued making in Iga from the Edo era. It is the basis material which is Paula (porous) that there are many plants carbonized inside as for the clay (Kibushi clay) which is a nature material of the Iga and includes it when I burn. Therefore, a dish is finished deliciously without conveying heat to ingredients from a heat source directly as 蓄 えてのち conveys heat to the core of ingredients in the pan body slowly and carefully. In addition, help boils an effect such as the said article more and steams it and bakes it and roasts it, and I am liked as a kitchen utensil of the equal の genuine article by a cook as far infrared rays appears from a fireproof basis material of the Iga.
| ●Voice of the visitor●
I arrived. Smoke; Gin.
By the way, I really made smoking on the day when I arrived. I challenged a past with canned 1 to and thereafter I thought that it was with a brief thing and did it with cheese, a shiitake, asparagus, はんぺん, Sasakama. Considerably well done. Liquor has advanced. The smoking of the paste gem in particular. It was delicious so that it was said that there would not be it so far why. Try it by all means. ★Than 2004/11/30 (bulletin board) k
I ate today. I tried chicken, prawns, a cuttlefish, the egg with the pig bone. The saltiness was light seasoning, but smoked taste got to the depths and was taste with the depth very much. I am going to try a cow block and cheese this time. If there is a persimmon, I think that it is the surely best. Thank you. As for the reflection materials, as for the tip, it means ナ which you should have spread equally. I'll do my best. ★Than 2005/06/20 Y.F
I tried the second today. As a return became slow, both are because I wanted to eat a delicious article in a short term. I did beef, prawns, a cuttlefish, chicken. I tried to spread the tip equally. It was excellent at smoked taste. There was the past feeling with some saltiness near at hand, too, but it is healthy and is good. But is the pork with the bone best? Thank you, "I smoke it Gin!" By cooking, he/she satisfies a luxurious appetite for a short time. ★Than 2005/06/21 Y.F
| ●At home easily
I can enjoy smoked cooking.
1) I spread a tip in the bottom and arrange ingredients in a net of the top and bottom and light a cooker.
2) If smoke comes out, I close the cap and smoke it for from five minutes to six minutes.
3) After having cut fire, I smoke it by residual heat sequentially for around 20 minutes.
A delicious smoking dish is completed in a short time without missing smoke, a fragrance outside by pouring water into a ditch.
Start Date:03/07/2017 00:00 JST
End Date:30/09/2017 23:59 JST
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