Mihiro General Aburiya Series Highly Durable Grooved Lava Plate 18 X 24 X 2 Cm Thick "Robata Common"

【Voltage Compatibility】 When using electrical appliances, please note that they are designed for Japanese voltage specifications (90-110V), so if you use them with a different voltage, it may cause a malfunction.

【Plug Type】 Our products use Japanese plug types (A or B type). Please use a conversion adapter if necessary.

【Important Note on Transformers and Adapters】 A transformer adjusts voltage to match your device’s requirements. A conversion adapter only changes the plug shape and does not adjust voltage. Using only a conversion adapter without a transformer may result in damage to the product.

【Liability】 We are not responsible for malfunctions or damages caused by improper use, such as operating the product without a transformer. Lava that is perfect for [Iwatani Robata Daisho Aburiya series]. Lava has also been featured in famous magazines such as BE-PAL and FENEK. It is made slightly smaller than the net to prevent incomplete combustion, so it can be used safely indoors. It can also be used with grills and stoves from other manufacturers. [Groove processing] Even if fat comes out at a rate exceeding the absorption speed of the fat in the lava, the surface tension of the fat can be used to create a temporary pool by carving a groove near the outside, allowing the fat to be absorbed over time. [Why does it cook deliciously?] ] "Inosinic acid" and "glutamic acid", which are the main flavor components of meat, are extremely sensitive to heat. French cuisine, which has a long history of cooking meat, uses several types of frying pans in combination with an oven to cook meat at a delicate temperature. Unless this complicated process is followed, meat that loses its flavor components due to heat will never become delicious. When Mihiro's lava plates are heated, they emit far-infrared rays, a special wavelength that penetrates deeper than just the surface of the material. Based on this principle, unlike other cooking methods, the emitted far infrared rays penetrate deep into the meat and fry it not only on the surface but also on the inside. Furthermore, it is an extremely efficient cooking method that utilizes ``three types of heat'': radiant heat from heat storage and direct heating. This makes it possible to cook at a much lower temperature than using iron plates or charcoal grills. Anyone can easily perform complex French techniques in just one step. Not only meat, but also other ingredients. Lava stone has countless air bubbles that absorb moisture, and these absorb excess energy. Even without oil as a by-product, the food won't stick and is healthy. Since the fat does not come into direct contact with the fire, smoke is produced. It's difficult.