Setting up the Robata Grill

Traditionally, bincho charcoals are burned initially in a charcoal starter (a portable metal cylinder-shaped chimney, which allows air to circulate and speeds up the heating of the coals) over a gas flame, then decanted in to the robata grill. The purer the charcoal, the cleaner the food, both literally and in its taste profile, so do avoid firelighters and cheap briquettes. The best alternative to bincho charcoals would be hardwood charcoal; ideally source a local charcoal devoid of chemicals. Standard commercial charcoal briquettes are often mixed with carbohydrates such as wheat and corn, which may explain their limitations in terms of burn time and heat.