AdvertisementThe Japanese Barbecue GuideThe classic Japanese barbecue is a shichirin, a round, square or rectangular hollow earthen base fitted with a net top. The FuelWhile gas elements or briquettes are cheap and easy to manage, sumibiyaki (charcoal grilling) is the original method of Japanese barbecue, and still dominates the barbecue scene. Serve grilled meat at a Japanese barbecue with condiments like lemon juice, ponzu, mayonnaise, yuzukosho, wasabi, butter and salt. Seafood with shiso & myoga tartarAlso often grilled plain in Japan, seafood pairs nicely with the classic seafood dipping sauce, tartar. Popular seafood to grill includes prawns, crab, octopus, squid, aji (horse mackerel), torigai clams, scallops and sazae shells.