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What Is a Yakitori Grill and What Charcoal Do They Use?

Updated: Apr 27


What Is a Yakitori Grill and What Charcoal Do They Use?

Yakitori grills are becoming increasingly popular in the western world, but they’re already well-known in their native Japan. For those who don’t know, Yakitori refers to a Japanese style of grilled chicken that people prepare on a special grill.


In this guide, we’ll give you more information on the question, “What is a Yakitori grill, and what charcoal do they use?” With this in mind, let’s take a closer look at this unique method of grilling.


The Types of Charcoal That Yakitori Uses

There are a few different types of charcoal you can use in a Yakitori grill. You can use lump charcoal or coconut charcoal briquettes, but binchotan is the most traditional type of charcoal used in Yakitori. Nonetheless, each type of charcoal has its advantages and disadvantages.


For instance, if you buy coconut charcoal briquettes in bulk, you can stock up on an eco-friendly cooking material while keeping costs low. However, lump charcoal is one of the most common types, so if you’re in a hurry, you can stop by your local home goods store and expect to find some on a shelf somewhere.


The Advantages and Disadvantages of Each Type

Most chefs prefer to use binchotan for Yakitori because it has the highest amount of carbon out of the three types of charcoal, and it doesn’t produce a scent. You can use lump charcoal on a Yakitori grill, but most chefs wouldn’t recommend it because it won’t last as long as binchotan or charcoal briquettes.


Also, lump charcoal coals come in various sizes, so you won’t be able to distribute heat as evenly as you would with the other kinds of charcoal. Briquettes produce less heat and burn more slowly than binchotan, so if you plan on using them for Yakitori, be sure to add some extra time to your cooking schedule to account for the extended burning duration.


Popular Varieties of Yakitori

If you want to use a Yakitori grill, you should be familiar with some of the most popular varieties of Yakitori. Negima is the type of Yakitori that comes to mind for most people when they think of the cuisine.


Negima skewers have bits of chicken alongside sliced green onions (Negi) that taste delicious together. Hatsu is a form of Yakitori that includes the chicken’s heart, and Seseri uses meat from the bird’s neck.


Overall, Yakitori grills are a wonderful tool for immersing yourself in the world of Japanese cuisine. Now that you know what a Yakitori grill is and what charcoal they use, you can start grilling and enjoying some tasty skewers.

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