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u/Dprosser4

Image 1 — First yakitori setup – real binchotan vs “binchotan-style” vs ogatan… what should I actually start with?
Image 2 — First yakitori setup – real binchotan vs “binchotan-style” vs ogatan… what should I actually start with?
Image 3 — First yakitori setup – real binchotan vs “binchotan-style” vs ogatan… what should I actually start with?
Image 4 — First yakitori setup – real binchotan vs “binchotan-style” vs ogatan… what should I actually start with?
▲ 30 r/JapaneseFood+1 crossposts

First yakitori setup – real binchotan vs “binchotan-style” vs ogatan… what should I actually start with?

Just got my first yakitori grill as a birthday gift and I’m super hyped to start cooking on it.

This is my first time going down the binchotan/yakitori rabbit hole, and I’m trying to figure out what charcoal to start with. I’ve got a few options locally + online:

⸻

  1. Jealous Devil “Onyx” Binchotan (Home Depot)

    • ~ $2.50/lb

    • Marketed as binchotan

    • Obviously not traditional Japanese binchotan (not ubame oak, not from Wakayama), but seems more refined than standard lump

    • Curious if anyone has actually used this and how it compares

⸻

  1. Japanese market “binchotan” (~$65 for 22 lbs)

    • After looking closer, seems like this is actually ogatan (compressed charcoal), not true binchotan

    • Still sold/labeled as binchotan

    • Much cheaper and easy to get locally

⸻

  1. Real binchotan (ordering online from Bincho Grill)

    • ~ $78 for 11 lbs

    • Actual white charcoal

    • Long burn, very clean, traditional yakitori fuel

⸻

What I’m trying to figure out:

•	Is the Jealous Devil stuff actually decent or just marketing?

•	Is ogatan a solid middle ground or not worth it?

•	Will I really notice a big difference starting out?

•	Should I just go straight to real binchotan or learn on something cheaper first?

I’m leaning toward grabbing the ogatan locally so I can start cooking immediately, but I’m open to being convinced otherwise.

Would love to hear what people here actually use at home vs what’s “ideal.”

u/Dprosser4 — 10 hours ago
Image 1 — I’ve finally started making a Tare Mother Pot.
Image 2 — I’ve finally started making a Tare Mother Pot.
Image 3 — I’ve finally started making a Tare Mother Pot.
Image 4 — I’ve finally started making a Tare Mother Pot.
🔥 Hot ▲ 155 r/yakitori_ya

I’ve finally started making a Tare Mother Pot.

Finally made my first yakitori tare mother pot yesterday.

Started it with soy sauce, mirin, sake, sugar, kombu, dried shiitake, and roasted chicken bones/scraps. Simmered, strained, and now it’s living in the fridge waiting for future yakitori nights.

Broke down some leg quarters and grilled a bunch of skewers (negima, thigh, hearts, skin) to start feeding it smoke and chicken fat. Also scallop sashimi

And rice with crispy chicken bits and shiitake strained from the tare

Already great on day one, but excited to see how it evolves over time.

u/Dprosser4 — 29 days ago