Konro grill & Binchotan charcoal

Konro Grill

The Japanese word 'Konro' stands for any heat source that is related to cooking.

The traditional Japanse konro grill is usually made of a natural material, such as clay, to withstand very high temperatures and also to distribute them evenly. As a result, the grill retains a lot of heat and you can grill quickly and effectively, without burning your food.

The juices of the meat or vegetables that fall on the charcoal evaporate very quickly, giving the meat or vegetables the soft smoky aroma. The meat will also cook and brown nicely on the outside, while the juiciness is still delicious on the inside.


Konro grill in use

Binchotan is a traditional coal from Japan. It goes back to the Edo period (17th century), when a craftsman named Bitchu-ya Chozaemon started fabricating it in Tanabe, Wakayama.

The raw material is ubame oak, now the official tree of the Wakayama Prefecture. Binchotan is a type of hardwood coal. The high quality of Binchotan is assigned to steaming at a high temperature (+/- 1000 ° C).

It is often assumed that Binchotan burns very hot, yet it burns at a lower temperature than normal coal but for a longer period, which is preferred by many Japanese chefs.

It does not release any smoke or other unpleasant odors, making it ideal for 'at the table' preparations.