Discover the most gourmet brand in the outdoor industry, straight from Japan.
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For many, spending time outdoors is only part of the appeal of camping. Yes, nature is the star of the show (especially once the real stars come out), but it’s closely followed by the opportunity to gather with friends around a campfire to cook a delicious meal, free from distractions. , a tasty drink in hand. These times have always been my most memorable moments outdoors, from childhood campsites where my dad would tell scary stories while us kids roasted marshmallows, to more recent food-focused parties with friends.
Those gathering moments in nature are exactly the kind that Japanese outdoor gear brand Snow Peak wants to cultivate with its stylish and functional tents, outdoor furniture, clothing and wide range of kitchenware from camping. “We’re the most indulgent brand in the outdoor industry,” says Matt Liddle, chief operating officer of Snow Peak North America, noting that many of his products help campers create incredible meals by outdoors.
Founded in 1958 by Japanese mountaineer Yukio Yamai, Snow Peak originally sold climbing products made by the metallurgy experts of Yamai’s hometown, Tsubame Sanjo, in the Chūetsu region of Niigata. The brand, now run by his son, Tohru Yamai, has since focused on camping and outdoor gear that includes everything from tents to grills. These days, “We’re a gathering brand,” says Liddle. This year, it took its gathering philosophy one step further by opening a restaurant and bar, Takibi, in the same building as its North American headquarters and flagship store in Portland, Oregon.
As someone who loves camping almost as much as I love food, Snow Peak is my go-to for camping cookware. Here’s why.
Snow Peak Kitchen Equipment Review
“When your reason for going outside is to be around other people, there’s always that question of ‘what are we going to eat?'” says Liddle. Of course, there’s also the question of “how are we going to cook it?” As a food-centric gear brand, Snow Peak answers that question with all the standard and essential gear anyone might need for cooking outdoors (pots, pans, stoves, mugs, utensils ), plus a variety of kitchen equipment that can handle even the most ambitious camping chef (cast iron pots, pans and Dutch ovens and cooking utensils, plus a titanium sake flask and set of mugs). All of its equipment is well designed, efficient, stylish and built to last. (Everything comes with a lifetime warranty.)
The Snow Peak items we always camp with are lightweight and (with the exception of the Takibi grill) work for both backpacking and car camping. Most items are made from sturdy titanium or stainless steel and have a timeless, minimalist design that prioritizes functionality. “We just put what you need in there and not a lot of bells and whistles,” says Liddle.
Our Snow Peak camp kitchen essentials include:
- Stove: GigaPower Stove Manual Renewed, $40 (snowpeak.com, backcountry.com)
- Cutting board and knife: Cutting board set (M), $40 (snowpeak.com, rei.com)
- Aggress: Ti-Double Mug 450, $50 (snowpeak.com, rei.com)
- Grill: Takibi Grill, $320 (snowpeak.com, rei.com)
- Pot and pan: Trek 1400 Titanium cookware set, $60 (snowpeak.com, backcountry.com)
- Spork: Titanium Spork, $10 (snowpeak.com, rei.com)
- Chopsticks: Wabuki chopsticks, $30 (snowpeak.com, rei.com)
- Coffee machine: Collapsible Coffee Drip, $30 (snowpeak.com, backcountry.com)
At just 2.64 ounces, the self-igniting GigaPower Stove Manual Renewed is a pocket gas stove you can take just about anywhere. Although small, it’s strong enough to handle a pot full of water and with a 10,000 BTU rating, about as powerful as your average kitchen stove.
The main feature of the cutting board set, which includes a cutting board and a knife, is its design. The bottom of the board has a knife-shaped groove in which you can store the included knife, then fold the board in half, for compact storage and portability.
The titanium double-walled Ti-Double 450 mug keeps hot and cold drinks cold and looks like a standard cylindrical mug, but the handles can be folded flat against the body (one of my favorite features) which makes it more easy. to pack or place in a camping chair cup holder.
The Trek 1400 Titanium cookware set, which consists of a pot and a frying pan, has a similar design, also in titanium with folding handles.
For cutlery, the Titanium Spork is a simple utensil that won’t melt in the heat (I’ve used it 100% for flipping vegetables on a hot charcoal grill). Meanwhile, the Wabuki bamboo and stainless steel chopsticks are compact, even for chopsticks: they come apart in two pieces and store at half their length for easy transport.
The collapsible coffee drip tray, also made of lightweight titanium, folds up into a flat, easy-to-pack shape and, when opened, sits on just about any cup, ready to hold your coffee beans freshly ground and to start steeping.
I also want to give the Takibi grill, designed to function as both a grill and a fire pit, an honorable mention because a grill like this can be the literal centerpiece of a great campfire barbecue. Made of durable stainless steel and weighing only 32 pounds, this grill folds up into a neat rectangle when not in use, and it’s much more portable than the hibachi grill I often lug around the woods while camping. because.
Price and value
Although Snow Peak tends to be more expensive, its gear is well worth it for anyone camping and cooking frequently. The products are guaranteed for life in the event of a problem, but since they are well made and built to last, you probably won’t need them.
Although I haven’t lived a lifetime yet, all the gear I’ve personally owned from Snow Peak has held up very well so far. After 10 years, the GigaPower Stove (an older model) still performs as well as when it was new, while the Ti-Double 450 Cup and Spoons have survived dozens of camping and biking adventures without a dent or bump. broken. Although the colors faded a bit, they largely outlasted my previous (and cheaper) plastic kitchen utensils, which melted after too close an encounter with a fire.
Snow Peak equipment in action at Takibi
Whether you’re new to the brand or a long-time fan, one of Snow Peak’s most exciting announcements this year was the opening of its camping-inspired restaurant and bar, Takibi, at its northern headquarters. American in Portland.
Takibi, which means “open fire” in Japanese, was inspired by the idea of gathering around a warm fire with friends. The tiles are made from repurposed oven racks by San Francisco’s Heath Ceramics, and the menu incorporates Pacific Northwest ingredients into Japanese-inspired flame-cooked dishes, like miso-marinated black cod. a local Portland maker and fire-roasted.
Gearheads, rejoice: a visit to Takibi is also a great opportunity to see Snow Peak in action. Not only is the restaurant in the same building as the Portland store, but you can also try several products throughout the meal. Frozen cocktails are served in the brand’s double-walled mugs and Wabuki chopsticks are the de facto utensil offered to diners.
Putting it All Together: A Japanese-Inspired Camp Meal Recipe
Even if you can’t make it to Portland to try Takibi’s food in person, Snow Peak shares many unique gourmet camping meal ideas on its website. On your next camping trip, try this Takibi Yakitori recipe to make your own Japanese-style grilled chicken.
- 1 lb boneless, skinless chicken thighs (454 g; at room temperature)
- 9 small leeks or Tokyo leeks
- Neutral flavored oil (vegetable, canola, etc.)
- Small skewers
Yakitori Sauce (Tare)
- ½ cup soy sauce
- ½ cup mirin
- ¼ cup sake
- ¼ cup of water
- 2 tbsp. brown sugar
Tare Sauce Instructions
- In a small saucepan, combine all the sauce ingredients. Then bring to a boil over high heat.
- Once the liquid boils, reduce the heat to low and simmer, uncovered, for about 12 to 15 minutes or until the liquid is reduced by half. Be careful not to boil! The sauce should thicken and have a slight sheen on the surface.
- Cool to room temperature and reserve 1/3 for use after baking.
Instructions for yakitori
- Immerse your skewers in water to soak them.
- Prepare the rest of the ingredients on a cutting board. Cut the leeks into one-inch pieces. Use only the white and light green sections. Reserve in a bowl.
- Cut the chicken thighs into one inch cubes.
- Prepare the skewers by alternating leeks and pieces of chicken. When skewering the chicken, push the skewer in at one end, then fold the chicken over and skewer at the other end.
- When the skewers are ready, brush them on both sides with the tare sauce.
- With a towel or brush, lightly oil the Takibi Grill Net, then place the skewers on the grill and cook for about 6-8 minutes, alternating sides.
- Brush leftover sauce over skewers each time you turn them. Then serve and enjoy!
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