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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