- FoodBook - find out about new food taste and experiences
Shichirin: Difference between revisions
(Created page with "The shichirin is a lightweight, compact, and easy-to-move cooking stove. Most modern shichirin are produced from rigid blocks of diatomaceous earth mined from deposits. These blocks of earth were then carved by hand or turned by machine before being fired in a kiln and affixed with metal hardware.[2] Some shichirin are made with a double inside and outside ceramic structure. Charcoal is chiefly used for the fuel. Shichirin are said to be made in roughly the same way tod...") |
No edit summary |
||
| Line 1: | Line 1: | ||
The shichirin is a lightweight, compact, and easy-to-move cooking stove. Most modern shichirin are produced from rigid blocks of diatomaceous earth mined from deposits. These blocks of earth were then carved by hand or turned by machine before being fired in a kiln and affixed with metal hardware.[2] Some shichirin are made with a double inside and outside ceramic structure. | The shichirin is a lightweight, compact, and easy-to-move cooking stove. Most modern shichirin are produced from rigid blocks of diatomaceous earth mined from deposits. | ||
These blocks of earth were then carved by hand or turned by machine before being fired in a kiln and affixed with metal hardware.[2] Some shichirin are made with a double inside and outside ceramic structure. | |||
Charcoal is chiefly used for the fuel. Shichirin are said to be made in roughly the same way today as in the Edo period, though both ceramic and diatomaceous earth versions were common.[3] The shape is mainly cylindrical, square, or rectangular, and the size also varies. In the Kansai region, they are also known as kanteki. | Charcoal is chiefly used for the fuel. Shichirin are said to be made in roughly the same way today as in the Edo period, though both ceramic and diatomaceous earth versions were common.[3] The shape is mainly cylindrical, square, or rectangular, and the size also varies. In the Kansai region, they are also known as kanteki. | ||
Latest revision as of 12:07, 30 December 2023
The shichirin is a lightweight, compact, and easy-to-move cooking stove. Most modern shichirin are produced from rigid blocks of diatomaceous earth mined from deposits.
These blocks of earth were then carved by hand or turned by machine before being fired in a kiln and affixed with metal hardware.[2] Some shichirin are made with a double inside and outside ceramic structure.
Charcoal is chiefly used for the fuel. Shichirin are said to be made in roughly the same way today as in the Edo period, though both ceramic and diatomaceous earth versions were common.[3] The shape is mainly cylindrical, square, or rectangular, and the size also varies. In the Kansai region, they are also known as kanteki.
