15x15 cm,  inclusive grille made of stainless steel and wooden base; grid and wooden base are not attached to the grill. The grill itself is made of Japanese clay with paper on the outside. It is suitable for indoor grilling.

Please contact us for further information: info@foodconnect.de  An employee will activate your account.

Yakitori grill, 47 x 35 x 21 cm; on pre-order

Konro grills are Japanese grills especially suitable for grilling with Binchotan charcoal. They are made of a very special material called diatomaceous earth. Diatomaceous earth consists of deposits of dead diatoms. Diatomaceous earth can withstand very high temperatures, ideal for grilling vessels. The Konro grills are manufactured entirely by hand in Japan. Since diatomaceous earth has excellent thermal insulation properties, the charcoal used begins to glow slightly and then burns longer than in conventional grills.

Please contact us for further information: info@foodconnect.de  An employee will activate your account.

1 kg

Binchotan is made of traditional charcoal from Japanese oak. Each piece still shows the original shape of the branches.

Production Process: The Japanese oak is burned under exclusion of oxygen for a period of one week. The long process makes Binchotan charcoal particularly hard. It should be able to develop temperatures up to 1,000 ° C and burns for a very long time. Due to the intensive infrared radiation more umami should develop in the grilled food. In Japan it is used in particular for unagi (eel) and yakitori dishes, because it develops relatively little smell.

For use: You start grilling with normal charcoal. Then place the Binchotan charcoal on the grill for about 20 minutes to let the remaining air escape and to prevent sparks from forming later. Then place Binchotan on the "normal" charcoal until the former begins to glow red. Remove the normal charcoal and grill further with the help of the Binchotan charcoal.

After grilling, place in a container with water for a few minutes. Take it out again and let it dry for several days until there is no more residual moisture in the Binchotan. Binchotan can then be reused several times.

Please contact us for further information: info@foodconnect.de  An employee will activate your account.

1 kg

Binchotan is made of traditional charcoal from Japanese oak. Each piece still shows the original shape of the branches.

Production Process: The Japanese oak is burned under exclusion of oxygen for a period of one week. The long process makes Binchotan charcoal particularly hard. It should be able to develop temperatures up to 1,000 ° C and burns for a very long time. Due to the intensive infrared radiation more umami should develop in the grilled food. In Japan it is used in particular for unagi (eel) and yakitori dishes, because it develops relatively little smell.

For use: You start grilling with normal charcoal. Then place the Binchotan charcoal on the grill for about 20 minutes to let the remaining air escape and to prevent sparks from forming later. Then place Binchotan on the "normal" charcoal until the former begins to glow red. Remove the normal charcoal and grill further with the help of the Binchotan charcoal.

After grilling, place in a container with water for a few minutes. Take it out again and let it dry for several days until there is no more residual moisture in the Binchotan. Binchotan can then be reused several times.

Please contact us for further information: info@foodconnect.de  An employee will activate your account.

6 kg

Binchotan is made of traditional charcoal from Japanese oak. Each piece still shows the original shape of the branches.

Production Process: The Japanese oak is burned under exclusion of oxygen for a period of one week. The long process makes Binchotan charcoal particularly hard. It should be able to develop temperatures up to 1,000 ° C and burns for a very long time. Due to the intensive infrared radiation more umami should develop in the grilled food. In Japan it is used in particular for unagi (eel) and yakitori dishes, because it develops relatively little smell.

For use: You start grilling with normal charcoal. Then place the Binchotan charcoal on the grill for about 20 minutes to let the remaining air escape and to prevent sparks from forming later. Then place Binchotan on the "normal" charcoal until the former begins to glow red. Remove the normal charcoal and grill further with the help of the Binchotan charcoal.

After grilling, place in a container with water for a few minutes. Take it out again and let it dry for several days until there is no more residual moisture in the Binchotan. Binchotan can then be reused several times.

Please contact us for further information: info@foodconnect.de  An employee will activate your account.

1 kg

Binchotan is made of traditional charcoal from Japanese oak. Each piece still shows the original shape of the branches.

Production Process: The Japanese oak is burned under exclusion of oxygen for a period of one week. The long process makes Binchotan charcoal particularly hard. It should be able to develop temperatures up to 1,000 ° C and burns for a very long time. Due to the intensive infrared radiation more umami should develop in the grilled food. In Japan it is used in particular for unagi (eel) and yakitori dishes, because it develops relatively little smell.

For use: You start grilling with normal charcoal. Then place the Binchotan charcoal on the grill for about 20 minutes to let the remaining air escape and to prevent sparks from forming later. Then place Binchotan on the "normal" charcoal until the former begins to glow red. Remove the normal charcoal and grill further with the help of the Binchotan charcoal.

After grilling, place in a container with water for a few minutes. Take it out again and let it dry for several days until there is no more residual moisture in the Binchotan. Binchotan can then be reused several times.

Please contact us for further information: info@foodconnect.de  An employee will activate your account.

1 kg

Binchotan is made of traditional charcoal from Japanese oak. Each piece still shows the original shape of the branches.

Production Process: The Japanese oak is burned under exclusion of oxygen for a period of one week. The long process makes Binchotan charcoal particularly hard. It should be able to develop temperatures up to 1,000 ° C and burns for a very long time. Due to the intensive infrared radiation more umami should develop in the grilled food. In Japan it is used in particular for unagi (eel) and yakitori dishes, because it develops relatively little smell.

For use: You start grilling with normal charcoal. Then place the Binchotan charcoal on the grill for about 20 minutes to let the remaining air escape and to prevent sparks from forming later. Then place Binchotan on the "normal" charcoal until the former begins to glow red. Remove the normal charcoal and grill further with the help of the Binchotan charcoal.

After grilling, place in a container with water for a few minutes. Take it out again and let it dry for several days until there is no more residual moisture in the Binchotan. Binchotan can then be reused several times.

Please contact us for further information: info@foodconnect.de  An employee will activate your account.

1 kg

Binchotan is made of traditional charcoal from Japanese oak. Each piece still shows the original shape of the branches.

Production Process: The Japanese oak is burned under exclusion of oxygen for a period of one week. The long process makes Binchotan charcoal particularly hard. It should be able to develop temperatures up to 1,000 ° C and burns for a very long time. Due to the intensive infrared radiation more umami should develop in the grilled food. In Japan it is used in particular for unagi (eel) and yakitori dishes, because it develops relatively little smell.

For use: You start grilling with normal charcoal. Then place the Binchotan charcoal on the grill for about 20 minutes to let the remaining air escape and to prevent sparks from forming later. Then place Binchotan on the "normal" charcoal until the former begins to glow red. Remove the normal charcoal and grill further with the help of the Binchotan charcoal.

After grilling, place in a container with water for a few minutes. Take it out again and let it dry for several days until there is no more residual moisture in the Binchotan. Binchotan can then be reused several times.

Please contact us for further information: info@foodconnect.de  An employee will activate your account.

20 Leaves

Dried Japanese magnolia leaves. This regional Japanese speciality is used in Japan for grilling miso, meat and vegetables. The dried leaf is soaked, then dried again and finally placed on the grill as a base for miso, meat and vegetables.

Recipe idea: Grilled beef on magnolia leaf

Please contact us for further information: info@foodconnect.de  An employee will activate your account.

Yakitori grill measuring 82,5 x 29 x 26 cm

Konro grills are Japanese grills especially suitable for grilling with Binchotan charcoal. They are made of a very special material called diatomaceous earth. Diatomaceous earth consists of deposits of dead diatoms. Diatomaceous earth can withstand very high temperatures, ideal for grilling vessels. The Konro grills are manufactured entirely by hand in Japan. Since diatomaceous earth has excellent thermal insulation properties, the charcoal used begins to glow slightly and then burns longer than in conventional grills.

Please contact us for further information: info@foodconnect.de An employee will activate your account.