For bincho-tan cooking there are two ways to build the fire – one in a vertical way, tatezumi, and the other, in a horizontal manner, yokozumi. The photo (in the previous blog) with the fish is the former structure. (more…)
We are in the middle of barbecue season! I would like to introduce you to a new type of charcoal, bincho-tan that can dramatically improve the taste and quality of your barbecued food. Back in June 10th, our team, Chef Iida, the executive chef at Aburiya Kinnosuke in New York City, Chef Sato and Chef Yasuda (both from Aburiya Kinnosuke) and Hiroko Shimbo, offered an exciting and informative Bincho-tan Workshop 
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