Japanese cuisine has won over the palates of South Africans, and being a nation of braai enthusiasts, it stands to reason that hibachi is gaining momentum. If you’re curious about what sets hibachi grilling apart from braaing, here’s all you need to know about the origins of this trendy and traditional method of cooking, the difference between African and Japanese binchotan charcoal, and everything in between.

Initially used for indoor heating, hibachi grills evolved over time. Their compact design and efficiency became popular during the Edo period (1603-1868), reflecting a shift towards outdoor cooking.

The Origins of Hibachi

The origins of the hibachi grill can be traced back to Japan, where it emerged as a traditional cooking method centuries ago. The term ‘hibachi’ itself translates to ‘fire bowl’ in Japanese. The first-ever hibachi grill is believed to have been created during the Heian period (794-1185), an era marked by the flourishing of cultural and artistic endeavours in Japan.

Initially used for indoor heating, hibachi grills evolved over time. Their compact design and efficiency became popular during the Edo period (1603-1868), reflecting a shift towards outdoor cooking. Today, the hibachi grill has not only retained its cultural significance, but has also become a beloved appliance in the culinary industry.

Braai versus Hibachi

What sets hibachi grills apart from conventional braai grills is their compact size and the ability to reach higher temperatures quickly. Typically made from materials like cast iron or stainless steel, these grills boast a minimalist design, focusing on efficiency rather than complexity. The proximity of the cooking surface to the heat source allows for rapid searing and a unique caramelisation of food, enhancing its overall taste and texture.

What sets hibachi grills apart from conventional braai grills is their compact size and the ability to reach higher temperatures quickly.

One of the benefits of hibachi grilling lies in the way these compact wonders infuse food with a distinct smoky flavour, without actually releasing smoke.

The combination of intense heat and the direct contact of food with the grill creates a Maillard reaction, leading to a savoury, charred exterior. Additionally, the use of high-quality binchotan charcoal or hardwood adds a layer of aromatic complexity to the overall taste.

What is binchotan charcoal?

If you’re new to the world of hibachi grilling and are wondering whether you can use regular charcoal to light your ‘fire’, the answer is yes and no. You’re better off using binchotan (charcoal), it emits virtually no smoke or smell when using the hibachi. It’s also able to burn for longer periods and at higher temperatures compared to other types of charcoal. That said, it’s also more expensive than your run-off-the-mill charcoal.

Renowned for its superior quality and premium status, binchotan charcoal is pricer than regular types of charcoal due to its meticulous production process and unique properties. Originating from Japan, binchotan charcoal is made from ubame oak, a dense wood with a high carbon content. The production involves burning the wood at extremely high temperatures and then rapidly cooling it. This results in a dense, pure white charcoal that is prized for its long-lasting burn and minimal smoke production. The meticulous craftsmanship contributes to the elevated cost.

Originating from Japan, binchotan charcoal is made from ubame oak, a dense wood with a high carbon content.

African binchotan, a type of white charcoal sourced from the Acacia tree, is also esteemed for its properties. Due to Acacia being an invasive species, this wood is considered to be a more locally sustainable source compared to imported Japanese binchotan.

One notable advantage that Japanese binchotan holds over its African counterpart lies in its extended burn time – approximately 4-5 hours compared to African binchotan, which lasts for about 3-4 hours. Prolonged burn time is advantageous in slow cooking.

The dense composition of Japanese binchotan also contributes to reduced ash production and minimal smoke, enhancing its desirability for those seeking a high-quality, long-lasting fuel source for their grilling needs.

Extinguishing & Storing Binchotan

To extinguish binchotan charcoal, it’s best to deprive it of oxygen by closing the air vents on your grill or placing it in a metal container with a tight-fitting lid. This method helps preserve any remaining charcoal for future use, while ensuring safety. Some prefer placing it in water and then allowing it to thoroughly dry for at least 24 hours before using it again.

It’s crucial to store binchotan charcoal in a dry and well-ventilated area. Moisture can affect its quality, and exposure to damp conditions may lead to difficulties in lighting it in the future. A breathable bag or a container with ventilation holes is ideal.

Under proper storage conditions, binchotan can last for an extended period. It doesn’t necessarily become less effective with time, but its shelf life can be influenced by factors like moisture, handling, and storage conditions. It’s advisable to use binchotan within a year or two for optimal performance.

What To Cook on a Hibachi

Hibachi grills have become synonymous with a vibrant and flavourful dining experience, offering an array of dishes that showcase the art of open-flame cooking. Traditionally, people gravitate towards cooking a variety of meats on hibachi grills, taking advantage of the intense heat to achieve the perfect sear and a smoky infusion of flavour.

Classic choices include succulent steaks (Wagyu beef works especially well), marinated chicken skewers, and grilled prawns. Vegetables, too, find their way onto the hibachi, transforming into delectable delights.

Whether used indoors or outdoors, hibachi grills are fantastic for entertaining guests at social gatherings. Here are some of the best hibachi grills on the market.