Hello!
Most people call charcoal-grilled dishes “Ume~!!”.
In most cases, it is outside surrounded by nature, or in an atmosphere.
A good robata, fun company, and delicious food.
It seems that the savory atmosphere brings out the umami even more.
But it's not just a feeling, it's really delicious
is also true.
Let's think about why it tastes so good.

<Infrared rays are the lifeblood of charcoal cooking>
I think that more than 80% of the deliciousness of charcoal-grilled food comes from infrared rays.
increase. Charcoal fire emits strong far infrared rays.
Even if I say it, it may not come across. It's easy to feel.
If you fan a gas fire with a fan, the heat will flow with the wind.
When you fan the charcoal fire, your hand fanning it becomes hot.
This piercing heat is due to infrared rays.
Infrared rays are electromagnetic waves like ultraviolet rays and visible rays.
It flies toward the fan without being affected by the wind.
It is this infrared rays that creates various “delicious” elements.
Click here for infrared

Infrared generation amount of gas fire is about 2kw
Charcoal fire 〃 About 8kw

Charcoal fire is 4 times more than gas fire
It emits infrared rays.
　
<The radiant heat does not let the umami escape.> ＞
As many of you may know, cooking with fire
There are three types of heating: radiation, convection, and conduction.
In radiant heating, there is only air around the ingredients, so
I can't take the umami ingredient with me.
If you make crab into mizutaki, the rice porridge at the end will be exceptionally delicious.
This is because the umami ingredients flow out into the hot water.
Grilling that can lock in umami ingredients such as glutamic acid
It is a natural reason why crabs are rich and delicious.
In addition, the infrared radiant heat bakes the surface evenly and quickly to cook the ingredients.
Because it is hardened, it has the function of confining the umami inside.
That's right. And of course, it also has a fluffy and juicy feel.
will produce it.

<Story of radiant heat>
Crisp surface and excellent texture. It's warm inside.
Infrared rays harden the surface structure of ingredients at once, so the umami is exposed to the outside.
I will not let you escape.
And above all, it creates a texture and texture that makes you think it's delicious.
It is unknown why the “crisp surface, warm inside” tastes delicious.
The skin of the grilled fish should be crisp, the seaweed of the rice ball should be crisp, and the rice cake should be crisp.
The surface is crispy and delicious.
This may be the unique texture of Japanese people (?)

<Pleasure Substance Generation!!>
Before charcoal-grilled food is cooked, not only the sight but also the smell and sizzle.
A variety of sounds such as "Umasou!" will be produced.
Pleasure substances (dopamine, serotonin) are generated in the brain, and the stomach
It seems that the movement is active, and the amount of saliva is extremely increasing.
The dog-like check-in state invites drooling even more.
This tendency seems to be stronger in nature with good air.
Children are especially sensitive, and this is why they only eat a lot during BBQ.
That's how it was.

This is Mr. Shudo, who seemed to deliver charcoal the other day.

thank you always.

It's been a fun season for BBQ.
Ladies and gentlemen, why don't you enjoy BBQ with charcoal grill?

Farm Market Hiroe Shibuya