Why charcoal is also called food ingredient.

This dish tastes delicious because it is grilled with far-infrared rays.

We know that charcoal affects the flavor of food. By understanding the types and characteristics of charcoal and choosing the right one, the food will taste even better. But why does charcoal grilling taste so good in the first place? Heat is the key to cooking food. If the heat is too strong, the surface burns and the flavor escapes through gaps in the coarse texture; if the heat is too weak, it won’t reach the inside. Gas flames cook food indirectly by heating the surrounding “air,” while charcoal fire directly heats the food. Charcoal fire emits far-infrared rays four times stronger than gas flames, and when these rays are absorbed by the food, heat is generated within it. In other words, charcoal fire effectively heats the food both from the surface and inside, allowing it to cook in a short time while preserving its flavor and aroma.

No moisture is produced during combustion.

The hydrogen contained in gas combines with oxygen during combustion to create water, which makes food soggy when grilling. On the other hand, high-quality charcoal is a solid block of carbon, so it does not produce water when burned, preventing loss of texture or dilution of flavor. Charcoal fire is a cooking method that quickly heats the inside of the food to around 70°C without burning it, while preserving the original taste.

Charcoal fire allows for delicate cooking.

One outstanding feature of charcoal stoves, such as Binchotan, is that you can instantly adjust the heat simply by fanning. Only charcoal cooking can achieve the fine, even heat that cannot be obtained by switching a gas stove on and off or by setting a heat lever to low, medium, or high. Although all charcoal shares these characteristics, the color, luster, and aroma differ depending on the type. The burning temperature, burning time, and ash amount also vary, so it’s important to select the right charcoal according to the food and cooking style you aim for.

To match the chef’s imagination.

Throughout history, Asauchi Jinzen has supplied and used various types of charcoal for chefs across the country, and the charcoal they choose varies by person. This is because each chef has a different vision of the perfect flavor. “Those who want a strong aroma,” “Those who want to fully bring out the taste of the ingredients,” “Those who prefer short cooking time,” “Those who prefer gentle and slow heat,” “Those who want strong flames from a distance,” “Those who prefer direct intense heat,” “Those who care about the charcoal’s appearance for presentation to customers,” and so on.

The potential of charcoal, the ingredients, and the chef’s imagination are limitless. Asauchi Jyen understands that depending on the combination, a dish can change significantly. Charcoal is one of the essential materials that define the flavor of a dish.