For bincho-tan cooking there are two ways to build the fire – one in a vertical way, tatezumi, and the other, in a horizontal manner, yokozumi. The photo (in the previous blog) with the fish is the former structure. Durign the cooking oil drops down to the ground but not over the charcoal, so it does not cause any undesirable flame flair-ups. In this way you can enjoy the natural, clean flavor of each ingredient uncontaminated by smoke from burning fat and oil. On the other hand, according to Chef Iida, yokozumi is best to prepare vegetables that do not drip any oil onto the charcoals. Here is the information on Aburiya Kinnosuke. 213 East 45th Street, New York, NY 10007 212-867-5454 Please sit at the counter, sip some sake or beer, and watch chefs preparing your meal. It is a great fun!
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