Introducing charcoal suitable for yakiniku

Which Type of Charcoal Is Best for Grilling?

Just hearing the phrase “charcoal-grilled meat” immediately brings to mind
the sizzling sound of burning coals,
the glowing red embers,
and the irresistible aroma that pairs perfectly with rice,
making many people hungry just by thinking about it.

Meat grilled over gas tends to lose its flavor and become watery.
This is because gas combustion naturally produces moisture.

In contrast, charcoal does not generate moisture when burning, resulting in a crispy surface that preserves the original flavor of the ingredients. The
fat dripping from the meat onto the charcoal turns into a thin layer of smoke that wraps around the food, giving charcoal-grilled dishes their distinctive aroma.

Characteristics of charcoal suitable for grilling yakiniku

① High-heat charcoal

When it comes to yakiniku, the meat slices are thinner than steaks, so they must be grilled quickly over high heat. If
the heat is too weak and the cooking time too long, the meat becomes tough and lacks the golden brown color, resulting in a flavor more like pan-seared meat.
High-temperature charcoal sears the surface to a golden brown while keeping the inside juicy and tender.

② Charcoal with long burning time

If the burning time is short, the charcoal quickly shrinks and loses heat, making cooking difficult and stressful for both customers and chefs.
From a restaurant’s perspective, short-burning charcoal is a major problem—it requires frequent refueling, increases labor, and reduces serving efficiency.
If we can satisfy customers while reducing workload in the kitchen, that’s ideal for everyone.

3) Charcoal that does not easily catch fire

If the meat catches fire, it quickly develops a burnt smell that ruins the charcoal-grilling experience.
(If you enjoy a strong smoky aroma, easy-igniting charcoal can be useful, but it requires skill to grill before burning begins. Since yakiniku is often self-grilled by customers, it’s better to avoid charcoal that easily catches fire.)

Characteristics of Charcoal Not Recommended for Grilling

Even if you want to enjoy yakiniku, charcoal that does not heat up properly or takes too long to ignite will lower customer satisfaction.

Additionally, slow-burning charcoal negatively affects restaurant efficiency and profits.
Charcoal with low heat output, low purity, and high ash production may seem long-lasting, but the excess ash actually blocks oxygen, causing poor combustion.

There are many types of imported sawdust charcoal sold at extremely cheap prices, so extra caution is required. Moreover, low-purity charcoal tends to produce more smoke, ignite easily, and often has an unpleasant odor.

Recommended Products

Binchotan Charcoal

Binchotan charcoal is more expensive than sawdust charcoal, but it brings out a sweeter, more flavorful taste in grilled meat.

Another little-known benefit is that good-quality Binchotan produces very little smoke, providing a more pleasant dining experience for customers.

Featured Products

・Tosa Binchotan Tokuwari
・Tosa Bincho Grade 1 (Tokugami)
・Lao Binchotan Arakamimaru
・Lao Binchotan Premium Large Pieces
・Lao Binchotan Small Cut Pieces

Click here to view the full list of White Charcoal and Binchotan products

Sawdust Charcoal

Sawdust charcoal is more affordable than Binchotan.

In particular, high-quality domestic sawdust charcoal produces less ash and has stable combustion, making it safe and easy to use without the popping that sometimes occurs with Binchotan.

Featured Products

・Nishiki Binchotan Charcoal
・Nishiki Raw Charcoal
・Heian Binchotan (Green Label)

Click here to view the full list of Sawdust Charcoal products

“Charcoal is a burning food ingredient.” For all your charcoal needs, trust Asauchi Fuel — founded in the Meiji era.

Using the information above as a reference, choose the type of charcoal that best suits your restaurant by considering factors such as heat output, food flavor, burning duration, business hours, and cost.

At Asauchi Jinzen, we understand and evaluate the characteristics of over 100 different types of charcoal to recommend the most suitable one for your cooking style.

Choose “good charcoal” as the fuel for your success.