Daiatomaceous earth, the material used for shichirin, is heat resistant to take advantage of cooking with charcoal, but on the other hand, it is not very durable. The highly durable Mikawa clay mined in Hekinan City, Aichi Prefecture, was used for shichirin, and production of shichirin in this region became active.
The Mikawa stove is a double-layered black shichirin, but today, shichirin production has evolved over time to focus more on ease of use and appearance. The easy-to-use rectangular shape, the variety of colors, and the iron plate wrapped around the outside make them easy to clean. Shichirin is called Konro in this area, but the performance and products are the same as Shichirin.
This mikawayaki ceramic grill brings together centuries of regional craft and modern practicality into a single, table-ready piece. The Juju White stands out among japanese pottery charcoal grills for its clean, colorful finish made possible by the pressed Mikawa clay construction — a method that produces consistent, durable walls ideal for charcoal cooking. Whether used as a yakitori grill white enough to complement any table setting or as a serious cooking tool, it delivers authentic Japanese grilling performance with minimal upkeep.
