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Equipment Supplier Introduction
Looking for a new Charcoal BBQ this Carribbean season ?
About Korin
Korin's showroom, established in 1982 and located at 57 Warren Street in lower Manhattan, is filled with exquisite knives and tableware that express our founder and president Saori Kawano's passion for Japanese traditions and culture. For over 25 years, Korin Japanese Trading Corp. has been an industry leader in the import and distribution of fine Japanese chef knives, tableware and restaurant supplies to Japanese and American restaurants and hotels. We have served thousands of commercial clients and chefs in the United States, Canada and around the world. Many of our customers are prestigious restaurants including Nobu, Morimoto, Sea Grill, and the Danny Meyer Restaurant Group, plus hotels such as Ritz-Carlton, Four Seasons, Hyatt Regency, Marriott, Hilton, Sheraton, the Mandarin Oriental Hotel and many others. Korin's goal is to choose and create the right products to enhance our customer's cuisine and brand. All of our products are designed for restaurant and home use. Our vast inventory includes tableware, chef knives, uniforms, sushi cases, sushi robots, and other kitchen equipment. Korin prides itself by offering the highest level of customer service and knowledge of trends in Asian cuisine. Saori Kawano travels extensively to Japan, China, and Thailand to find new products and manufactures to meet our customers' needs and highest specifications. Korin's newest office opened in Shanghai in 2005.
Authentic Japanese Hibachi Grill
What is a Hibachi grill ?
The hibachi originates from China, but it is often said to have come from Japan; they were widely used in both countries, and started out as a type of portable heater. The word hibachi is a combination of the Japanese words Hi (fire) and bachi (bowl). Using charcoal as a burning source, the hibachi was generally found in the homes of nobility.The Chinese were the first culture to utilize the heat produced from a hibachi for cooking food. By adding a grill to the top of the traditional hibachi, it was found that food could be quickly seared to perfection.
Cooking with a Hibachi Grill

Due to the small size and intense heat produced by a hibachi, the first and foremost rule when cooking is to use smaller food items, such as thin strips of meat, hamburgers, or kabobs. This is absolutely imperative because the food will either be burnt to a crisp on the outside, or not cooked fully on the inside. Grilling on a hibachi offers many cooking options. The grill is perfect for searing meat, and if the fire is built properly, plenty of space can be devoted to slow grilling or roasting.

Small strips of meat, usually beef or pork, cook especially well on a hibachi. The strips are laid perpendicular to the grill pattern and left to cook for about two minutes on each side, depending on the intensity of the fire. This method is a wonderful treat for a family dinner. By placing the hibachi in the middle of the table, everybody gets to try their hand at being chef.

Kabobs are also ideal for cooking on a hibachi, with poultry being the meat of choice. The key to a perfect hibachi-cooked kabob is to marinate it in a sweet and sour sauce for 6 – 8 hours, then allow for about five to seven minutes of cooking time on both sides, less if no meat is involved. Again, cooking time will depend on the intensity of the heat. Make sure to keep a steady rate of heat, or cooking times may be thrown out of proportion.

Taste Advantages of Cooking on a Hibachi
For many BBQ enthusiasts, the hibachi offers the most flavorful experience. The grill in the hibachi is located much nearer to the heat source than in other types of barbecues. This allows for two distinct advantages: A charcoal hibachi will have a much greater impression on the overall taste of the food product, and food will be cooked swiftly, capturing much of the natural taste. There's nothing like a Sizzling Steak cooked on a charcoal

hibachi Another taste advantage is the versatility of products which can be prepared on a hibachi. Due to this, each successive dish conveys a taste of the one before it, resulting in a flavor delight. With careful planning, barbecued ambrosia can be obtained!

Binchotan charcoal
Today, Japan's charcoal-making techniques are admired worldwide. We can classify the different types of charcoal used in Japan into two broad categories: kuro-zumi (black charcoal) and shiro-zumi ("white" charcoal).White charcoal is made by charring the wood at a relatively low temperature for some time, then, near the end of the process, raising the kiln temperature to about 1000ºC to make the wood red-hot. The charcoal is then pulled out and quickly smothered with a covering of powder to cool it. The powder is a moist mixture of earth, sand and ash, and gives a whitish hue to the charcoal surface. This explains the name "white charcoal." The rapid rise in temperature, followed by a rapid cooling, incinerates the bark and leaves a smooth, hard surface. If you strike it, you'll hear a clear, metallic sound.

One variety of white charcoal is made from holm oak, a very hard wood used in kilns in the southern Kishu area (Wakayama Prefecture). This charcoal, called Kishu binchotan, is considered to be the best grade because it is hard and yields a long burn. It emits plenty of far-infrared rays, which bring out the flavor of broiled foods. Charcoal imparts a subtle taste to anything barbecued over it; many BBQ enthusiasts choose charcoal hibachis solely for this reason. The only downside is that it takes a bit of time to get used to cooking with charcoal. There will usually be one or two vents near the bottom of the hibachi which can be adjusted to regulate the heat. It can be a bit tricky to get used to, but with experimentation, this is easily overcome.

Today, more and more establishments serving grilled eel and yakitori (skewered chicken) make a point of advertising the fact that they use binchotan charcoal.Acclaimed London yakitori restaurant Bincho takes its name from binchō-tan. Because it does not release smoke or other unpleasant flavors, it is a favorite of unagi and yakitori cooks.

Charcoal briquettes can also easily be disposed of, making them more environmentally-sound then empty propane tanks.

Featured Products
Base for Medium BBQ Grill
Heat resistant wood base recommended for use with charcoal barbeque konro to protect surfaces and prevent charring, scorching or warping.

  • Size: 23.3" x 11" x 0.5"H
  • Price: $49.50
    Charcoal Barbecue Grill (Medium)
    Nothing tastes quite like charcoal grilled chicken skewers or yakitori. Now you can make delicious yakitori and other grilled dishes on your patio tabletop with this convenient Japanese style charcoal grill. Japanese charcoal (sumi or binchotan) tends to burn cleaner and hotter than the usual briquettes and can be used at the table, so no one misses the party or picnic tending to the grill. Makes food taste great!

  • Includes cooking net
  • For 4-8 persons
  • Size: 21.3" x 9" x 7.9"H
  • Price: $239.00
    White Binchotan Charcoal - 20lb
    White Binchotan Charcoal is a must-have for the bbq enthusiast! Binchotan charcoal is manufactured in Japan and made from ubamegashi, a variety of oak, and is chemical additive free; it burns hot and is virtually smokeless. Plus it imparts the usual benefits of charcoal: the ability to quickly sear meat, seafood and vegetables and lock in flavor and juices. Similar to sumi charcoal, binchotan is an even better charcoal.

  • Size: 20LB (9kg)
  • $149.90
    Where to Buy !
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