Yakitori is unlike most other foods in Japan, and I try harder each time to understand the technique. Recently I was discussing with a chef binchotan charcoal and he explained that some clients prefer electric grill over the smokey flavour of charcoal. The technique used is the intense radiant heat of the red-hot coals and fanny the chicken makes the meat’s intensity jump up very quickly. This technique is used to finish off those pieces of vegetable or chicken with skin.
