For many chefs (including ours), Binchotan charcoal is considered the best fuel for grilling as it creates a depth of flavor that’s almost impossible to achieve with other types of charcoal. Binchotan charcoal manufacturing dates back to the Edo Period, when Bichuya Chozaemon (Bi-cho), a charcoal wholesaler from Tanabe, Kishu prefecture, named this special charcoal “Bincho charcoal”. Chozaemon sold Bincho throughout Edo (a.k.a Tokyo) and it became increasingly popular due to its unique characteristics and benefits. From that time on, Binchotan remained popular and is currently distributed around the world.
Today, Binchotan is used for cooking, cleaning, and for purifying water. Made from a variety of oak, specifically ubame oak, this charcoal is activated through an extremely high burning temperature and rapid cooling process. Due to its specialized production method, Binchotan has a high kindling point and, therefore, takes longer to ignite, but burns extremely hot (about 50% hotter than regular charcoal). This charcoal burns long and clean, giving meat, seafood, veggies, etc. a distinct smoky flavor while emitting very little actual smoke in the process. So once you put food on the grill, Binchotan helps to seal in all the juices and natural flavors immediately.
[…] of the chicken. From the neck to the tail and everything in-between is grilled over traditional Binchotan charcoal and each part has a unique (and delicious) texture and flavor. All of the chickens […]