Mikawayaki Kuro Shichirin

JAPANESE TRADITIONAL BARBECUE GRILL

Black two-layered Shichirin with compensated weakness of Shichirin

Mikawayaki Kuro Shichirin is a Shichirin produced in Hekinan City, Aichi Prefecture. The production of Shichirin in this region is due to the soil mined in this area. Most of the Shichirin produced in Japan is made of diatomaceous earth mined in Ishikawa Prefecture. This diatomaceous earth has excellent fire resistance, ideal for cooking charcoal, but it is weak in water and has durability problems.
To compensate for this problem, Mikawa clay, which is mined in this region and has excellent durability, was first used.

Mikawayaki Kuro Shichirin features a two-layer structure: the outer layer is made of durable Mikawa clay and the inner layer is made of thermally efficient Suzu clay. The inner layer is made of diatomaceous earth, the most commonly used material in Shichirin, to enhance the charcoal's combustion efficiency. The outer layer is made of durable Mikawa clay, which compensates for the weakness of diatomaceous earth.

The only Mikawa-yaki shichirin craftsman in the world

高橋　Takahashi

The original Mikawayaki has a two-layer structure and a black surface. Today, Mr. Takahashi is the only craftsman in the world who makes Mikawayaki Shichirin using this classic method.
The Shichirin made by Mr. Takahashi has a two-layer structure: the outer layer is made of durable Mikawa clay and the inner layer is made of thermally efficient Suzu clay. Mr. Takahashi grew up in a tile craftsman's home, and by chance became a craftsman of Mikawayaki Shichirin. He is a craftsman who has the skills and knowledge of locally made durable tile construction and continues to use the traditional techniques of Mikawayaki Kuro Shichirin.