How to host a HIBACHI PARTY.

Tokiwa recommends soy-marinaded chicken wings and foil-wrapped garlic-butter corn as low-stress dishes that pay off over the grill. Saori Tsuya, from Kazuki's restaurant in Melbourne, grew up in Fukuoka and recalls outdoor hibachi parties in summer, while winter versions took place in her dad's shed. Her husband Kazuki lived in snowy Akita, so his hibachi-party equivalent involved a warm, open-hearth irori that people sat around: they'd enjoy simmering hotpots, such as nabe with miso-glazed kiritanpo (rice sticks). [Extracted from the article]

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