Bincho-tan Workshop at the French Culinary Institute, NY
Tuesday, July 14th, 2009We 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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