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Binchō-tan (Japanese: 備長炭, [biɲtɕoꜜːtaɴ]), also called white charcoal or binchō-zumi, is a type of high-quality charcoal traditionally used in Japanese cooking. Its use dates back to the Edo period when during the Genroku era, a craftsman named Bichū-ya Chōzaemon ( 備中屋 長左衛門 ) began to produce it in Tanabe, Wakayama .
Various shichirin sold in Tokyo. Charcoal is commonly used as a fuel for a shichirin. For outdoor cooking, black charcoal is used. When indoors, binchōtan is preferred. . Binchōtan, a type of white charcoal, produces less of a smell when burned, can continue burning hotly for a longer time, and is less likely to flare up danger
A porcelain hibachi North American "Hibachi" cast iron grill. The hibachi (Japanese: 火鉢, fire bowl) is a traditional Japanese heating device. It is a brazier which is a round, cylindrical, or box-shaped, open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal.
Yakiniku (Japanese: 焼き肉/焼肉), meaning "grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine.. Today, "yakiniku" commonly refers to a style of cooking bite-size meat (usually beef and offal) and vegetables on gridirons or griddles over a flame of wood charcoals carbonized by dry distillation (sumibi, 炭火) or a gas/electric grill.
Robatayaki Robataya Ginmasa Shinjuku Nomura Building. In Japanese cuisine, robatayaki (炉端焼き, literally "fireside-cooking"), often shortened to robata (ろばた in hiragana), refers to a method of cooking, similar to barbecue, in which items of food are cooked at varying speeds over hot charcoal.
The name kamado is the Japanese word for "stove" or "cooking range". It means a "place for the cauldron". A movable kamado called "mushikamado" came to the attention of Americans after World War II. It is now found in the US as a Kamado-style cooker or barbecue grill. The mushikamado is a round clay pot with a removable domed clay lid and is ...
Japanese traditional portable charcoal grill "Shichirin" In Japanese cities, yakitori carts, restaurants, or shops can be found. These contain charcoal-fired grills and marinated grilled meat on a stick. Yakiniku is a type of food where meat and vegetables are grilled directly over small charcoal or gas grills at high temperatures. This style ...
Modern "charcoal" briquettes, widely used for outdoor cooking, are made with charcoal but may also include coal as an energy source as well as accelerants, binders and filler. To contain the charcoal and use it for cooking purposes, a barbecue grill may be used. A small Japanese charcoal grill is known as a shichirin.