熾火焼き菊池

Charcoal

Charcoal, composed primarily of carbon, burns without producing excess moisture due to its low hydrogen content. Since there’s minimal hydrogen to combine with oxygen (O₂) in the air, water (H₂O) isn't formed during the cooking process. This helps create a crispy exterior on grilled foods. Charcoal's porous structure also absorbs unwanted volatile organic compounds (VOCs), ensuring that the true essence of the food is preserved.

Far-infrared (FIR)

Ember Grill emits far-infrared (FIR) radiation, particularly during the ember stage, when the charcoal has burned down to its most efficient state. At this stage, FIR resonates with the vibrational modes of water, proteins, carbohydrates, and fats in food. This resonance happens when specific light frequencies match the quantum energy levels of molecules, causing them to vibrate and generate heat efficiently. FIR penetrates food deeply and evenly, enhancing moisture retention, flavor, and texture while stimulating the Maillard reaction for that perfect, delicious browning.

The aroma

The aroma of smoke carries profound evolutionary significance, drawing the attention of both humans and animals alike. It signals the presence of cooked food, which is not only safer in terms of harmful pathogens in raw or spoiled food and but also enhances digestiblity and bioavailablilty. This is especially true for fibrous foods that contain defensive chemicals produced by plants to protect themselves from predators—especially in their leaves, stems, and roots. Cooking breaks down many of these compounds, making the food safer and easier to digest.

Natural Sea Salt

Natural Sea Salt is rich in essential minerals and enhances the flavors of dishes. Natural sea salt not only complements the food but also supports the body’s hydration needs, as it is similar in composition to the water our bodies naturally hold. Unlike purified water, which can lead to dehydration, natural sea salt helps maintain electrolyte balance and promotes optimal hydration.