Sumibi-Baisen Coffee

Posted on May 4, 2022 in Hiroko's Blog

I love cooking meat and fish over a Japanese bincho-tan charcoal fire.  I know what this particular charcoal fire does in cooking.  For example, when I cook pork chop over exposed bincho-tan charcoal fire, infrared ray, which is emitted from the bincho-tan charcoal fire, permeates into the center of pork chop, thus cooked meat has even texture, and is juicy and moist.   A Japanese tea expert and a good friend of mine, Kei Nishida, sent me three sample bags of bincho-tan...

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15th Worlds of Flavor Conference, Arc of Flavor, at CIA, Greystone

Posted on Nov 13, 2012 in Hiroko's Blog

It was an honor and pleasure to participate again at the Worlds of Flavor Conference at Greystone on Nov. 1-3. I had an opportunity to meet for the first time with such great chefs such as Maxime Bilet, Kyle Connaughton, Musa Dagdeviren, Erez Komarovsky, Mourad Lahlou. We, Chef Jiro Iida of Aburiya Kinnosuke and I, presented Bincho-tan session and workshop. I presented Shio-koji and koji workshop with Chef Lars Kronmark. Chef Kronmark gave a master piece of presentation on...

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Bincho-tan 2

Posted on Jul 16, 2009 in Hiroko's Blog

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...

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Bincho-tan Workshop at the French Culinary Institute, NY

Posted on Jul 14, 2009 in Hiroko's Blog

We are in the middle of barbecue season!  I would like to introduce you to a new type of charcoal, bincho-tan that can dramatically improve the taste and quality of your barbecued food.  Back in June 10th, our team, Chef Iida, the executive chef at Aburiya Kinnosuke in New York City, Chef Sato and Chef Yasuda (both from Aburiya Kinnosuke) and Hiroko Shimbo, offered an exciting and informative Bincho-tan Workshop to students and staffs at the Theater Kitchen of International...

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