You are probably aware that binchotan is an essential aspect of Japanese grilling (i.e. yakitori)
I know that binchotan is acclaimed for its smokelessness and high burning point.
However, some sources claim that binchotan imparts a unique flavor to grilled foods while others claim that the alkaline ash helps absorb and neutralize unwanted protein acids.
If binchotan is hyper-carbonated wood and smokeless, how would it impart flavor to the meat? Also what are the “unwanted protein acids” present in meat that other grilling methods wouldn’t remove?
Feel free to give other reasons I missed why binchotan is so sought after in Japanese grilling. Thanks!
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