Bincho-tan: Japanese white oak charcoal
- DM
- Jul 19, 2010
- 1 min read
Bincho Yakitori is named after the charcoal used in our grills: bincho-tan, a type of high-carbon oak charcoal that tinkles with ceramic-like musicality when knocked together. How lovely. Bincho-tan is favoured by yakitori chefs because it burns evenly, produces minimal odour and stays hot for a long time.
And now for the science bit. Concentrate.
A piece of bincho-tan placed in a rice cooker will purify the water, resulting in smoother, sweeter-tasting rice. Also, fruit stored in a bag with bincho-tan will ripen more slowly, because the charcoal absorbs the ripening compound ethylene.
These remarkable abilities are due to millions of microscopic pores that trap impurities on a molecular level. In fact, if you spread out one gram of bincho-tan completely flat it would equal the surface area of a tennis court.
Try telling that to a drunken salaryman after ten glasses of sake…
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I didn’t know binchotan had such a clean burn until I tried it at a small Japanese BBQ spot - flavors really come out sharper and less smoky. Reading this post reminded me how much the quality of charcoal changes the whole food experience. In my kitchen, I usually rely on kitchenaid https://kitchenaid.pissedconsumer.com/review.html tools when prepping sides, but outdoors I swear by bincho for the main grilling. It’s kinda wild how something so traditional still feels way more advanced than regular briquettes. Definitely makes me appreciate the craft behind it more.
It's impressive that bincho-tan not only adds great flavor to yakitori but also has magical properties in filtering water and keeping fruit fresh for Poor Bunny Game a long time, thanks to its microscopic pore structure!