Made of a soft polyvinyl acetate material, reduces the impact of the knife minimizing stress to not only your knife but to your hand as well. With a non-slip surface the cutting board allows for precise and accurate cuts!
White binchotan is chemical free, almost smoke free, and burns three times hotter than American charcoal for up to 4-5 hours. The incredibly high heat preserves the flavorful juices and adds a beautiful sear!
Aramaru charcoal is more economical than white binchotan. Aramaru charcoal is also chemical free, and almost smoke free. Aramaru charcoal is the easier to light than white binchotan, however they have a shorter life (up to 3-4 hours).
This makes them ideal to mix with white binchotan. The lack of chemical additives and the incredibly high heat preserves the flavorful juices, adds a beautiful sear, and makes anything barbecued on it absolutely delectable.
Allow the charcoal sit over a direct flame for 30 minutes to an hour. Korin recommends using a binchotan starter pan for convenience.
Fan the charcoal to heat faster.
Mix Sumi or Aramaru charcoal that light up faster with the white binchotan
Please do not burn charcoal indoors, only in well ventilated areas. All types of burning charcoal will produce odorless Carbon Monoxide gas. For best result, keep in cool and dry environments. Damp charcoal may take longer to ignite and may be hazardous.
Chef Reviews “At the restaurant we use binchotan for our hibachi grills. We
grill all types of ingredients from vegetables to proteins, but especially enjoy
using the charcoal for grilling our 140-day dry-aged rib eye. The charcoal
burns consistently for a long time and really gives the meat a perfect sear
and crust. Binchotan burns much hotter and longer than regular charcoal
and because it burns so consistently we are able to cook the proteins to
their desired doneness more easily. We can also manage the heat far more
easily, creating spots that are hotter and cooler as we need to. The charcoal
imparts a wonderful smokiness to grilled foods without overpowering
their natural flavors.” Smoke Wood Sticks are an easy way to impart smoky
flavors to your favorite ingredients. Cut off as much as needed, dip in water
or wine, then light one end for it to burn for up to 4 to 5 hours." - ELEVEN MADISON PARK