Description
Commodities Binchotan Charcoal ignites faster than other charcoal and has an extremely long burning time at constant high, long heat. Very similar to briquettes.
It produces much less smoke and considerably less ash and also develops infrared radiation during burning, which gives the barbecue food a special taste (Japanese “umami”)
In Japan, Binchotan is mainly used for local dishes such as Yakitori (grilled chicken skewers), Unagi (grilled eel), Robatayaki and Yakiniku (grilled meat). But also all other kinds of meat and even fish can be grilled with it, and thanks to Binchotan, they achieve a taste that is unique.
