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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