THE SECRET TO FLAVORFUL YAKINIKU

It’s all in the Binchotan -⁠ the knowledge of flame!

1.  A craftsman named Bitchu-ya Chozaemon began producing Binchotan during the Edo period (17th century).

2.  Binchotan (white charcoal) is burned at 1100℃ while normal black charcoal is set at about 500℃.  Once the furnace reaches the marked heat, white color ashes are used to cover the burning wood immediately to extinguish the fire, hence the name white charcoal.

3.  Binchotan burns at a much higher temperature and maintain its temperature 4x longer than normal charcoal, produces less flame and almost smokeless.  Due to high temperature combustion, it produces large amount of carbon dioxide which reduces oxidation of the fat when grilling.  This makes the meat juicier and tatier.

4.  Binchotan emits far infrared (FIR), penetrates deeper into meat and shorten grilling time, preserving the freshness of the meat.

5.  Binchotan is used in skincare, bath and toiletries for its health benefits and multitude of aesthetic advantages.

6.  Binchotan absorbs chlorine and other chemicals from tap water and releases natural minerals back into the water making it safe to drink.

For a sample of Binchotan, ask our captain to show you a piece of scrub-cleaned Binchotan now!