In ancient Japan, the kitchen was considered the heart of the home, and many Japanese kitchens featured a built-in outdoor grill and smoker. The Japanese were skilled in the art of grilling and smoking food, and their kitchens were equipped with various types of grills and smokers. The grill, known as a robata, was typically made of iron or clay and was used to cook meats, fish, and vegetables over an open flame. The smoker, called a ibushi-gin, was used to infuse food with smoky flavors and aromas. The Japanese believed that grilling and smoking food not only enhanced its taste but also had therapeutic properties. The Japanese kitchen was a place where families gathered to enjoy delicious grilled meals and bond with each other.
