A new style of stove that can be customized to suit any occasion
Japan is a land of rice. Even as food becomes more diverse, rice remains an indispensable ingredient for us Japanese people.
I want to master the secrets of cooking rice over a wood fire.
From this idea, we arrived at the origin of cookware in Japanese food culture,
This is a Japanese cooking stove called "kamado."
Characteristics of the stove
- Modern white tile design with a wide range of options
- An authentic stove that is carefully crafted by Noto craftsmen and boasts high heat retention and durability.
- The furnace material is made of insulating firebricks made from natural diatomaceous earth from the Noto Peninsula.
- The weight of diatomaceous earth bricks is 1/3 of that of fireproof bricks. Compact design makes them easy to move.
- Only 600g of firewood is needed to burn 2 sho. Great for cooking and disaster preparedness.
Modern tile use and a wide range of options
The hearths delivered by FIRESIDE can be customized to suit any occasion.
The use of modern tiles completely changes the image of the traditional hearth.
It is equipped with a metal ring (optional) on which you can place pots and grills, expanding the range of cooking possibilities beyond just cooking rice.
For daily use, install it in the earthen floor, under the eaves, or in the gazebo in your garden. If you install it in a facility, it can be used to create a special space or as part of an activity, providing a special experience.
Since it is portable, it can be used as a "mobile stove" for events and recreational activities where large numbers of people gather.
Since it can cook rice using only a small amount of fuel, it can also be used for crisis management, such as providing food in the event of a disaster.
I want to eat delicious rice. The power of "wood-fire cooking"
The advantage of cooking rice in a kamado is that it can heat rice quickly with strong heat from the direct flame of firewood.
The furnace is made of fireproof insulating bricks made from natural diatomaceous earth, which provides excellent insulation and heat retention, and the heat is distributed evenly throughout the pot, ensuring even cooking.
What's important here is the sound and the smell.
Because the five senses are used to adjust the heat and determine when the rice is done, there is a live feel that machine control does not have, and the manual effort also adds a deeper flavor.
The fluffy, glossy rice has a chewy texture and a strong sweetness, allowing you to experience the natural power of the rice.
When you eat rice cooked over a wood fire, you can't help but mutter, "I'm so glad to be Japanese."
Diatomaceous earth from the Noto Peninsula used as furnace material
Noto, where the stoves are manufactured, is Japan's largest producer of high-quality diatomaceous earth.
Diatoms are tiny, single-celled algae, and the surface of diatomaceous earth has an ultraporous structure with countless tiny pores measuring 0.1 to 0.2 microns.
Because these pores contain air, the brick is lighter than ordinary bricks and has excellent insulation and humidity control properties.
It also has an extremely high heat retention effect, blocking the transfer of heat to the outside.
It also has a high emissivity of far infrared rays, which has the advantage of bringing out the flavor of ingredients and saving fuel.
Overcoming the damage caused by the Noto Peninsula earthquake
The Noto Peninsula earthquake that occurred on January 1, 2024 caused significant damage to the workshop in Ishikawa Prefecture where the kamado is manufactured. We were forced to temporarily suspend production, but thanks to the efforts of those involved, we have been able to restore operations and resume sales.
How to cook rice
At first it trickles, then it starts to fizz, and when it starts to fizz, light the fire, and don't lift the lid even if the baby cries.
It will cook fluffy and delicious in about 40 to 50 minutes.
ORDER
As this is a made-to-order product, it will take some time to deliver. Please contact your dealer for delivery information.
