Discover Why Kishu Binchotan Charcoal Makes Our Food Taste Amazing

At Yakitori restaurant, we use Kishu Binchotan charcoal made by Yukami-san from Hidakagawa Town in Wakayama Prefecture. Kishu Binchotan charcoal has excellent heat, aroma, and stable burning properties, which are qualities not found in other charcoals, and we use them at our restaurant. The key to the exquisite taste of our top-notch yakitori is Kishu Binchotan charcoal. We highly value Kishu Binchotan's ability to quickly finish cooking at high temperatures and make the skin crispy and delicious. Its history is ancient, with the carbonization technique brought back from China by Kobo Daishi during the Heian period and spread throughout present-day Wakayama. In the Edo period, a charcoal merchant named Bitchuya Chozaemon from Tanabe in Kishu named it Binchotan after his hometown and his own name, and it was sold in Edo, which is how it got its name. About 1,200 tons of Kishu Binchotan charcoal are produced annually in Wakayama Prefecture. In 1974, the traditional carbonization technique was designated an intangible cultural asset by the prefecture, Now, the Kishu Binchotan Charcoal Technology Preservation Society is responsible for passing on the techniques. The artisans were historically known as "charcoal burners," but today they are called "charcoal makers." A young man inheriting the traditional methods of Kishu charcoal making, Kishu Charcoal maker: Akihiro Yukami. Continues the family business as a third-generation charcoal maker, using his father's workshop to produce Kishu Binchotan charcoal. Kishu charcoal-making process 1. Felling 2. Wood preparation 3. Loading the kiln 4. Mouth burning 5. Carbonization 6. Refining 7. Unloading the kiln 8. Ash removal/sorting and packing ► Please Support my Friend's Channel That is Linked to My Videos:    / @asuhenotobiraathome