AED340.96
Sumi Bincho-tan works perfectly in our Konro grills but can also be used in place of regular charcoal in any BBQ grill. It is made from dense hardwoods, honouring the traditional, centuries old production methods . It is favoured by cooks around the world since it burns at a lower temperature and for longer periods of time than ordinary charcoal and doesn’t produce any unpleasant odours, making it ideal for sealing in natural flavours.
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Sumi Bincho Charcoal for Kasai Konro Grills:
Sumi Binchō-tan works perfectly in our Konro grills but can also be used in place of regular charcoal in any BBQ grill. It is made from dense hardwoods, honouring the traditional, centuries old production methods . It is favoured by cooks around the world since it burns at a lower temperature and for longer periods of time than ordinary charcoal and doesn’t produce any unpleasant odours, making it ideal for sealing in natural flavours.
In the Edo period, a craftsman named Bichū-ya Chōzaemon began to produce a charcoal from the ubame oak called Bincho-tan, or white charcoal, named for the stark white colour the charcoal turns as it burns. It is favoured by cooks around the world since it burns at a lower temperature and for longer periods of time than ordinary charcoal and doesn’t produce any unpleasant odours, making it ideal for sealing in natural flavours. It is harder than traditional black charcoal and has a distinctive metallic ringing sound if struck together. It has been steadily gaining popularity worldwide and is even used in the production of clothing and instruments.
Sumi Binchō-tan works perfectly in our Konro grills but can also be used in place of regular charcoal in any BBQ grill.
Chef’s tips: Ensure you stack at least 2-3 layers deep of Binchotan logs. This will give you good vertical heat and a more reliable grilling experience.
Be patient. Often people start grilling before the charcoal has reached it’s peak heat potential. You’ll know when it’s ready to grill when a piece of chicken skin blisters and crackles after one minute.
Even better news: After two to three hours of grilling, you will more than likely have still have some Bincho left over, that you can reuse by simply lifting it out with some tongues and submerging the hot coals in cold water for 30 seconds and then drying them for another day.
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