Mikasa BBQ

It is believed that the Spanish, upon landing in the Caribbean, used the word “barbacoa” to refer to the technique the natives used slow cooking when preparing proteins over a wooden platform. This culinary technique was well established in the US, primarily in the South, where pig meat was broadly consumed. Fire, smoke, rubs and sauces make BBQ special and particular to the region where it comes from. Mikasa uses many spices and peppers from Peru to give it a special and delicious taste!