The celebrated chef Francis Mallman once wrote, “Whatever weather the gods hurl my way, as long as I have wood or charcoal, a place to kindle a flame, and some way to expose ingredients to the heat of the fire, I know I can make a fine meal.”
For the time-crunched and efficiency-focused, gas propane fits the fuel for fire bill just fine. For the more intrepid outdoor cook with a few more minutes and a keen eye for flavor, charcoal is the ideal firekeeper.
But the more you look beyond the standard briquette, the more you realize it’s likely the least effective version of a non-propane fuel source. And of all the alternative fuels that are recommended for grilling, a speciality type of charcoal called binchotan stands alone.
What is binchotan charcoal?
Binchotan is a specific type of charcoal that’s widely used in Japanese restaurants. It’s the traditional choice when cooking in a pair of tiny Japanese grills called konro or robata. Sometimes more generally referred to as “white charcoal,” it has no competition regarding carbon purity, heat consistency and endurance.
The Bincho Grill Store Bincotan Charcoal
According to Knifewear, the product is named “after a charcoal maker in Tanabe, Wakayama prefecture, Bicchuya Chozaemon, who started selling this type of charcoal (Tan) in late 17th Century.” Bi, Cho, Tan.
