This review delves into the world of Kishu Binchotan, a premium Japanese charcoal renowned for its exceptional properties, and explores its suitability for yakitori grilling. We compare its performance against other charcoal types commonly used, including Southeast Asian Binchotan, Ogatan (a pressed charcoal), and readily available lump charcoal. The significant price difference between these options is examined, highlighting the factors contributing to Kishu Binchotan's premium cost. This comparison considers not only the financial investment but also the impact on cooking performance, ease of use, and the overall quality of the resulting yakitori.We'll investigate Kishu Binchotan's superior heat retention, its intense infrared heat, and its remarkably clean burning characteristics, all contributing to its exceptional grilling capabilities. The review also addresses the challenges associated with its use, including the careful lighting techniques required to prevent cracking and the importance of proper storage. Finally, we'll assess whether the significant investment in Kishu Binchotan is justified based on the enhanced flavor, texture, and overall quality of the yakitori produced, weighing it against more budget-friendly alternatives.
Pros And Cons
- High heat retention
- High infrared heat
- Reduced flare-ups
- Reduced smoke
- Maintains natural chicken yakitori flavors
- Less frequent charcoal replacement needed
- High cost ($300 for a 15kg box)
Read more: Top 10 Japanese Charcoal Grills: A Buyer's Guide
Types of Charcoal: A Comparison
This review focuses on Kishu Binchotan, a premium Japanese charcoal, and compares it to other charcoal types commonly used for grilling, particularly yakitori. The comparison includes Binchotan from Southeast Asia, Ogatan (a pressed charcoal), and standard lump charcoal. The price point varies drastically, with Kishu Binchotan being significantly more expensive than the others.

Kishu Binchotan, sourced from Wakayama prefecture, is lauded for its superior heat retention, high infrared heat, and minimal smoke and flare-ups. In contrast, the Vietnamese Binchotan, while still a Binchotan, doesn't exhibit the same properties to the same degree. Ogatan, a man-made compressed charcoal, offers a budget-friendly alternative, while lump charcoal is the most readily available but least refined option.

The price difference reflects the density and quality of the charcoal. Kishu Binchotan's high carbon density results in a cleaner burn, longer-lasting heat, and superior flavor infusion into the meat. The other charcoals, particularly lump charcoal, burn less efficiently and produce more smoke.

Lighting and Handling Kishu Binchotan
Lighting Kishu Binchotan requires careful attention due to its potential to crack or explode if heated too rapidly. Using a chimney starter and a propane stove provides a safer method of ignition, allowing for gentle, controlled heating.

It is crucial to maintain a low temperature initially to avoid sudden temperature changes that might cause the charcoal to fracture. Avoid placing your face or eyes near the charcoal during the lighting process. Even after lighting, maintain awareness of potential cracking and maintain sufficient distance.

Storing Binchotan in a dry place is also essential, preventing moisture absorption, which could lead to cracking. Proper handling and precautions are vital for safe and efficient use.
Cooking Yakitori with Kishu Binchotan
The high heat and even cooking of Kishu Binchotan create perfectly grilled yakitori. The intense heat sears the meat quickly, locking in juices and achieving a crispy exterior, particularly with fatty cuts like chicken skin and thighs. Leaner cuts, such as chicken breast and tender, also benefit from the even cooking of Kishu Binchotan, remaining juicy and flavorful.

The infrared heat from Kishu Binchotan provides excellent heat retention, meaning less frequent charcoal replenishment is required. This allows the chef to focus on the cooking process itself, leading to higher-quality results. The reduction in flare-ups also simplifies cooking and enhances flavor consistency.

The resulting yakitori shows a significant improvement in texture, flavor, and aroma compared to yakitori cooked using other charcoal types. The controlled heat, combined with Kishu Binchotan's heat retention, creates that perfect balance of crispy skin and juicy meat that is characteristic of high-quality yakitori.

Conclusion: Is Kishu Binchotan Worth the Price?
Kishu Binchotan offers a superior grilling experience, producing exceptionally juicy and flavorful yakitori with crispy skin. The controlled heat and minimal smoke make for a much more manageable grilling process compared to other charcoal types.
However, the high cost is a significant consideration. While the quality is undeniable, the price makes it a less practical choice for frequent use. For professional chefs or those pursuing the very best yakitori, the investment may be worthwhile.
Ultimately, the decision depends on individual needs and budget. For occasional special occasions or professional use, Kishu Binchotan delivers unparalleled results. For everyday grilling, more affordable options such as Vietnamese Binchotan or even Ogatan provide excellent alternatives.