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Smoking in Japan 1 year later

post #1 of 40
Thread Starter 

Hello everyone,


It has now been about 1 year since I first got my smoker and since I started smoking here in Japan. I must say, developing an interest in smoking has had a direct effect on my health...hahaha In other words I find myself spending the weekends smoking, eating, drinking, and then more smoking


It is difficult to find large cuts of meat here in Japan but I have managed to find most of what I look for or something very close to what I look for.  For example, I was unable to find pork shoulders with the bone in but did find boneless shoulder blocks. Currently I am searching for whole chickens but it seems they are very pricee out here (apprx $23-$27)


Salmon is by far the easiest for me to come by and also a pleasure to eat!

ABT's are most likely the source of my weight gain over the past year

Terydactile eggs/ meatloafs are always great!

Ribs are also pretty pricee out here but I can't refuse my family the pleasure of eating them.


This craze of smoking has lead me to start growing peppers from seeds.  I tried to grow Poblano, Jalapeno, early jalapeno, serrano, and anaheim peppers.  We had a very very hot summer here in Japan and my lack of experience lead to a large majority of my plants dying, most likely due to putting them outside in the garden to early. Out of about 12 plants I have 7 plants alive and kickin.  The early Jalapenos true to their name were the first to produce peppers. This was as of last week.  Hopefully the rest will start producing any day now.


Future plans include: chicken, Whale (for research purposes only), eel, and bear or boar depending on when I am able to get my hands on some.

Ok enough talk for now. Here are some pics I have accumulated over the last year.chiaki album 046.jpgchiaki album 319.jpg

post #2 of 40

Very nice.  I bet the neighbors are enjoying your efforts.

post #3 of 40
Thread Starter 

I am uploading more pics to post up very soon.

post #4 of 40
Thread Starter 

I have had quite a few strange looks from neighbors hahahaha but I have also been able to strike up some good conversations with neighbors about smoking.

post #5 of 40
Thread Starter 

First salmon smoke, using Sakura/ Cherry blossom wood chips.  I have since given up on these chips because they are a hastle to deal with. I now use split wood and or sometimes chunks









First pork attemp with these little guys. This was a trial run to test out the above pictured rubs I had mixed.










post #6 of 40
Thread Starter 





One of the pork bits for a taste test.



Wifey taking a peek at the progress.



There is a lack of Ovens in Japan so we decided to bake some cookies and banana bread in the smoker (no smoke used)

The cookies were great but the bread did not rise as much as I hoped.






Some other larger pork cuts getting a mustard bath before the rub.








post #7 of 40
Thread Starter 

Wife and her friend enjoying the "Crazy round eye" food preperation.




Wifes friend and I ejoying a quick break.




Not sure what to call this cut of meat in english.  It is called "chashu" in Japanese and is used in Ramen noodle dishes.
I decided to unwrap it rub it and then tie it again. It is very fatty and is pork.  It turned out very good but could have used a little more time in the smoker.




On this day we had a couple friends over for a Smoke party.










This is when things started to get a bit crowded



post #8 of 40

Looking good, thanks for sharing.

post #9 of 40
Thread Starter 



appetizer plate for the party




table set for the 6 of us (lunch and appetizers) dinner would be the larger meats.




dinner still not done


post #10 of 40
Thread Starter 

some unique grilles, and smokers I came across out in the country side.







post #11 of 40

I;m impressed with what you have for meat choice ,Id say your doing great

post #12 of 40
Thread Starter 

Smoked Crab and Smoked Whisky BBQ baked beans

The crab was very good, it was steamed as usual and then chilled, after chilling I smoked it for an hour and a half at about 180-200 degrees. I had a noticeable smoke flavor which was great with butter!


The Whiskey BBQ baked beans with a bacon blanket has become a house and personal favorite!




Meatloaf wrapped in bacon smothered in BBQ sauce and smoked.

This was also a house favorite, I need to do another one of these ASAP.











post #13 of 40
Thread Starter 

OH I almost forgot the smoked Jalapeno and misc vege relish for the meatloaf.


post #14 of 40

It all looks great and those smokers are cool

post #15 of 40

WOW!!! that all looks great

post #16 of 40

Awesome job with the smoker. You've got some good Q there!


I've never been to Japan but I have had the good fortune to travel internationally with business. I know shopping for things we take for granted here can be a challenge abroad. I sure miss traveling though!

post #17 of 40

Dang that looks good. I really glad to hear that your able to find most of the cuts you need.

post #18 of 40
Thread Starter 

Thanks for all the kind words everyone


Now I need to get some of the more exotic meats and see what happens.


Cheese would also be fun to try this fall/winter.



I tried to smoke some Wasabi which is similar to horseradish I believe.

It did not turn out to great.


Does anyone have any tips on good ways to smoke root type plants like that?

I figure if i cold smoke Wasabi next time like cheese then I may be able to keep it moist still and then

whip up a batch of smoked Wasabi for Sushi/ Sashimi.

post #19 of 40

Wow CT it looks like you had a good year of smoking! Thanks for sharing a the Q-view with us.

post #20 of 40
Thread Starter 

By the way, any other new guys viewing this:

I highly advise taking the 5 day smoking course! It has made learning to smoke and exerimenting with recipes a breeze

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