If you have experience grilling meat, fish and vegetables, you know that not all charcoal is the same. Japanese cuisine is known for its passion for cooking and creativity, so it is not surprising that a special kind of charcoal is used, especially the whiteKishū Binchotan Charcoal .
According to legend, the production of Binchotan, or Binchōzumi, dates back to the late 17th century. In Tanabe, a town in Japan's Wakayama prefecture, craftsman Bichū-ya Chōzaemon is said to have made "white charcoal" for the first time.
What kishū Binchotan Charcoal so special:
The first charcoal was made from the Ubame oak, which is still used today. Because Binchotan is not only produced in Japan, but also in Indonesia and Vietnam, the Japanese original has been given the name Kishū binchō-tan. This guarantees that the charcoal actually comes from Wakayama Prefecture, as Kishū is the old name for Wakayama.
The Asian holm oak is a hardwood with a high bulk density when dry, which means it has good calorific value and can maintain constant heat for four or five hours. Unfortunately, high-density tree species, such as the Japanese oak, grow slowly. Therefore, only suitable branches are harvested instead of completely cutting down the oaks. Producing the charcoal is also time consuming which is why Japanese white charcoal is more expensive than comparable charcoal from Indonesia or Vietnam orThaan Charcoal from Thailand.
Why you want to grill Konro with Kishū Binchotan Charcoal:
kishū Binchotan charcoal is a type of Japanese white charcoal traditionally used in Japanese kitchens, and is particularly suitable for the Konro Grill. Here are a few reasons why Kishu Binchotan Charcoal is so suitable for konro grilling:
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High carbon content and density:kishū Binchotan Charcoal has a very high density and contains a high carbon content, which means that it can retain heat evenly for a long time. This is important for konro grilling, where the heat is often added directly to the food.
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Low smoke and ash production:kishū Binchotan Charcoal produces little smoke and ash, which is important for konro grilling as it does not disturb the taste of the food.
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No unwanted smell or taste:kishū Charcoal has no unwanted smell or taste, which is important for grilling food on the konro. This allows the food to retain the flavors and the natural aromas of the ingredients are enhanced.
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Long lasting burn time:kishū Binchotan Charcoal has a long burn time which means it can be used for extended periods of time without the need to replace it regularly. This is important for konro grilling, where the charcoal is often used for a longer period of time.
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Sustainability:kishū Charcoal is a sustainable charcoal that lasts a long time and produces less waste than some other types of charcoal. This is important for konro grilling, where reducing waste is an important part of sustainable cooking practices.
Because of these propertieskishū Binchotan Charcoal a popular choice among professional chefs and konro grilling enthusiasts.
