Value Village ／ Food & living
This answer is a draft. It stays unpublished until legal review and source verification are complete.
The fish grill built into a Japanese gas hob is the fitting that makes visitors ask, "What is this drawer for?" It is a small broiler that sits under the burners, and most rental kitchens have one. Here is how to use it, the cleaning method everyone dreads, and the fire warnings that come with it.
| Item | Content |
|---|---|
| Types | Water type (fill the drip tray with water; cuts spitting and smoke) / Waterless type (no water needed; easier to clean, but the oil has to be dealt with) |
| Temperature | About 300–400°C on double-sided models. Preheat 1–2 minutes |
| Beyond fish | Toast (1–2 minutes), vegetables (green peppers, aubergine), chicken, mochi (rice cake), aburaage (fried tofu), grilled rice balls (yaki-onigiri) |
| Cleaning (drip tray) | Straight after use, once cool. Water type: pour off the water and wash with detergent before the oil sets. Lining with aluminium foil or a purpose-made grill sheet makes it easier (on a water-type grill, check the manual allows it) |
| Cleaning (rack) | Soak 30 minutes in baking-soda water (重曹, jūsō; 40°C / 104°F, 2 tablespoons per litre), then sponge. Baking-soda paste for burnt-on bits |
| Cleaning (interior and door) | Monthly, with neutral detergent. For fish smell, grill used tea leaves or coffee grounds in the tray after use — a household trick |
[Verify] Check fire cases against Tokyo Fire Department fire statistics, and grill safety features against JGKA and manufacturer materials.
It is a direct-flame oven above 300°C: toast in 1–2 minutes, and good for vegetables, chicken and mochi. Many people in Japan skip the toaster and use the grill instead.
Oil sets as it cools, and pooled oil causes fires. Straight after use, once cool is the only easy way. Line the tray with a sheet or foil (check the manual).
A water-type grill is designed so the water suppresses spitting and smoke and prevents fire. Always use the specified amount. Never add water to a waterless grill (it causes faults).
The source is oil and burnt residue. Clean first. Grilling tea leaves or coffee grounds is the finishing touch after cleaning.
Foil in the drip tray of a water-type grill stops the water evaporating properly and can let oil touch the flame directly; some models forbid it. Check the instruction manual. If you line the rack with foil, punch holes so the oil drains.
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https://www.tfd.metro.tokyo.lg.jp/lfe/kasai_yobo/
https://www.jgka.or.jp/
https://www.caa.go.jp/policies/policy/consumer_safety/caution/
⚠️ Editorial note: the source URLs above were identified by search. Our working environment cannot reach go.jp domains, so the contents have not been checked against the text. Verify every source before publication and record who checked it and when.
What we share here are ideas and everyday practices passed down among people living in Japan, together with general information drawn from public sources. They are not official recommendations, and they are not professional instruction. Practices vary between households and regions.
This is general information. Results vary from person to person and depend on your own conditions and surroundings.
Please decide for yourself, using your own judgement, whether any of this suits your situation. We cannot accept responsibility for any damage, loss or injury arising from following this article.
Some ingredients need thorough cooking. Eat raw only foods that are sold for raw consumption. If you have allergies, check the ingredients.
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