This charcoal is made by pressing sawdust without additives into hexagonal cylinders of “Ogalite” at high temperature and pressure, and then firing it in a kiln. It is affordable, high quality, and widely used as a safe non-explosive charcoal. It takes time to ignite, but the fire burns for a long time, so there is no need to add charcoal frequently. Depending on the production method, it is divided into white charcoal (binchotan) and black charcoal.
 
■How to use
 
Ideal when you want to use it without worrying about the 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.

Sawdust Pressed Charcoal BBQ (Rosanjin)

Mastering exquisite cuisine and charcoal.

ThanhDoLLC, believes that charcoal is a burning food ingredient and has produced charcoal very carefully. The “Sawdust Pressed Charcoal” product line is named in honor of Rosanjin, a rare artist and chef who has spent his life pursuing beauty and perfecting it.

Why is Rosanjin so good at grilling food? That’s because it is a high-purity sawdust charcoal, made by pressing high-quality sawdust at high temperature and pressure using domestic technology and slowly grilling at high temperatures above 800 degrees. Rosanjin is made by carefully selecting only the best charcoal, which is especially hard and dense. It has high purity, stable heat, can be stored for a long time like binchotan charcoal (about 8,000 calories), and highlights the delicate flavor and umami of the ingredients themselves.
We recommend this domestically produced sawdust charcoal as it is the highest quality charcoal for chefs who are passionate about fine dining.

Premium Sawdust Charcoal (Heian Binchotan)

Rosanjin’s original product, made with an emphasis on quality.

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

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. Its “moderate hardness” does not reduce its “flammability” or “long-lasting heat retention” and can be used for a variety of purposes, including commercial purposes such as yakiniku, yakitori and robatayaki, as well as outdoor events, camping and BBQ parties.