It’s delicious because it’s grilled using far infrared rays.
We know that charcoal influences the taste of food. By carefully understanding the types and characteristics of charcoal and choosing accordingly, food will taste even better. But why does charcoal grilling taste so good in the first place? Heat is the key to grilling food. If the heat is too strong, the surface will burn and the flavor will escape through the gaps in the roughened tissue, and if the heat is too weak, the heat will not reach the inside. Gas fires indirectly cook food by heating the “air” around it, while charcoal fires directly heat the food itself. Charcoal fires emit far infrared rays that are four times as strong as gas fires, and when the emitted far infrared rays hit the food and are absorbed, heat is generated there. In other words, charcoal fires efficiently heat food directly from the surface and inside, so it can be cooked in a short time and the flavor and aroma are preserved.
No moisture is produced during combustion.
The hydrogen contained in the gas combines with oxygen during combustion to produce water, which makes food watery when grilled. On the other hand, high-quality charcoal is a mass of carbon, so it does not produce water when burned, and it does not impair the texture or dilute the flavor. Charcoal fire is a cooking method that can quickly heat the inside of food to around 70 degrees without burning it, while locking in the flavor.
Charcoal fire allows for delicate cooking.
A major feature of charcoal fires, such as Binchotan, is that you can instantly make minute adjustments to the heat with just a fan. Only charcoal fires allow for stepless, delicate heating that cannot be achieved by turning a switch on or off, or by setting the heat lever to low, medium, or high. Although charcoal has these characteristics, the color, luster, and aroma vary depending on the type. The burning temperature (heat), burning time (burn duration), and amount of ash also differ, so it is important to choose charcoal that matches the type of food and the cooking method you want to achieve.
To match the chef’s imagination.
Throughout its history, Asauchi Jinzen has offered and used all kinds of charcoal to chefs all over the country, but the charcoal they choose varies from person to person. This is because each chef has a different image of the ideal finish. “Those who want a strong aroma,” “Those who want to fully utilize the flavor of the ingredients themselves,” “Those who want to cook in a short amount of time,” “Those who want a slow and gentle heat,” “Those who want a strong flame at a distance,” “Those who want a strong direct flame,” “Those who are particular about how the charcoal looks to the customer”…
The possibilities for charcoal, ingredients, and the imagination of the chef are endless. Asauchi Jyen knows that depending on the combination, the dish can change dramatically. Charcoal is one of the ingredients that determines the taste of the dish.
