There are two general practices when making a Shichirin. One is called the “Neri” or kneading method, in which clay is kneaded and pressed into a mold. In contrast, the Shichirin produced by Maruo Kogyo is left as undisturbed as possible. They cut blocks from a clay way, and then carve them into the correct shape, taking care to do as little damage to the naturally occurring vacuoles, or air pockets, as possible. By keeping these tiny vacuoles intact, the resulting Shichirin is both less dense, and more heat retentive.

Kiridashi Shichirin excel at grilling with charcoal, especially Binchotan. The diatomaceous earth used in the construction of these grills has a very high insulation factor, making them excellent at retaining heat. This lets you get the most out of your charcoal, allowing you to cook longer, and at higher sustained temperatures.