Top-tier Grill Masters across the globe prefer a specific 'Japanese' Charcoal for cooking: Learn why it sets their barbecue apart
In the heart of Mayfair, London, the acclaimed restaurant NIJŪ is making waves in the culinary world with its innovative approach to barbecue cuisine. The secret ingredient? Japanese binchotan charcoal.
Binchotan, a high-quality charcoal type originating from Japan, is known for its ability to burn at a high temperature, creating a pure and focused heat that cooks food evenly while sealing in moisture and flavour. Unlike standard charcoal, binchotan is odourless and flavourless, allowing the natural flavours of ingredients to shine.
NIJŪ's preference for binchotan is not misplaced. Traditionally made from Japanese oak, this charcoal is produced through a slow process that results in dense, smokeless charcoal. This means less smoke and a clean, subtle aroma, making it ideal for fine dining establishments.
The restaurant's choice of grill, the Konro, further enhances the dining experience. Konro grills are compact and relatively inexpensive, yet they can cook on high heat, making them a favourite among top-tier restaurants like NIJŪ.
Cooking with binchotan requires skill, but the chef at NIJŪ prefers to grill produce long and slow. This method ensures that the ingredients are cooked evenly, with a charred effect on the outside creating a "BBQ'd"/char-like casing, while retaining moisture on the inside, improving the texture of the food.
Despite being more expensive than standard charcoal, binchotan lasts longer, making it a worthwhile investment for restaurants like NIJŪ. When cooking steaks with binchotan, movement is key. The steaks should be turned consistently for even cooking.
NIJŪ specialises in 'open fire' cooking, and the use of binchotan charcoal and Konro grills is a testament to their commitment to bringing authentic barbecue flavours to the heart of London. The result? A dining experience that is as delicious as it is unique.
