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All cooking is elemental — a fancy chemistry of warmth, time and substances. However nothing beats the particular alchemy that derives from getting ready a meal over an open wooden fireplace.
The hiss and crackle of the timber, the wafting aromas, the glow of the flames, the warmth emanating from the embers: These are the primal qualities of wood-fired cooking which have fueled its rising reputation in nice eating eating places all over the world, together with Japan.
That stated, wooden has not often if ever performed a task as a warmth supply in Japanese delicacies, given the provision of premium binchō charcoal that burns at such a constant excessive warmth. However one younger chef who’s beginning to blur these strains is Yu Kunisue, whose exceptional new restaurant, Shizen, opened in January in Shibuya.
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