This charcoal is made by pressing additive-free sawdust into rod-shaped “Ogalite” at high temperature and pressure, then baking it in a kiln. It is reasonably priced, high quality, and widely used as a safe charcoal that does not explode. It takes time to light, but the fire lasts a long time, so there is no need to frequently add more charcoal. Depending on the manufacturing method, it is divided into white charcoal (binchotan) finish and black charcoal finish.

■Usage

Ideal for when you want to use it without worrying about charcoal exploding, when you want to use it reasonably, and when you want consistent quality.
Yakiniku/Yakitori/Eel/Izakaya/Steak/Indian cuisine/Italian/Genghis Khan/Robatayaki/Hamayaki/BBQ/Irori, etc.

White charcoal finish (domestic)

White charcoal-finished sawdust is often produced at high temperatures of over 800 degrees, and is characterized by its hardness, difficulty in raising a flame, and long burning time. It is recommended for cooking that requires a stable heat for a long time. Because it is difficult for a flame to rise, it brings out the flavor of the ingredients themselves.

Charcoal finish (domestic)

Black charcoal-finished oga charcoal is often produced at low temperatures of 500 to 600 degrees, and has a moderate hardness, good ignition, and good flame retention. Compared to white charcoal-finished charcoal, it is softer and has a strong heat and flame. It is recommended for dishes that require quick cooking and a strong charcoal-grilled aroma.

Rosanjin (domestic)

Mastering fine cuisine and charcoal.

Asauchi Jinzen, founded in the early Meiji period, believes that charcoal is a burning food ingredient and has been producing charcoal with great care. The “Rosanjin” series was named in honour of Rosanjin, a rare artist and chef who spent his life pursuing beauty and perfecting it.

Why does Rosanjin grill food so well? It is because it is high-purity sawdust charcoal, made by pressing high-quality sawdust at high temperature and pressure using domestic technology and slowly baking it at a high temperature of over 800 degrees. Rosanjin is made by carefully selecting only the best charcoal, which is particularly hard and dense. It has a high purity, stable heat that lasts for a long time like binchotan charcoal (about 8,000 calories), and brings out the delicate flavor and umami of the ingredients themselves.
We recommend this domestically produced binchotan charcoal as the ultimate quality charcoal for chefs who are passionate about gourmet food.

Heian Binchotan Charcoal (produced overseas)

Asauchi Fuel original products, made with care to quality.

“Heian Binchotan” is a series of charcoal produced in overseas affiliated factories, inheriting the philosophy and passion of Asauchi Heian, the head of Asauchi Jinyu Showa, a charcoal wholesaler with 150 years of history. This is a masterpiece that has been constantly improved based on the “real voices” of chefs that we have heard over the years of business. This is our proud Oga Binchotan, which has been made with a focus on not only price, but also “ignition,” “heat,” “burning time,” and “amount of ash.”

For example, the amount of ash is up to 50% less than other products in the same price range, and the heat is reliably transmitted to the ingredients. Its balance and ease of use have earned it a good reputation from many restaurants. The “just right hardness” that does not sacrifice either “ignition” or “long-lasting heat” can be used for a wide range of purposes, including commercial use such as yakiniku, yakitori, and robatayaki, as well as outdoor events, camping, and BBQs.