Bincho grill at Slurping Turtle.
High on 2011’s new food words list should be “bincho grill”— suddenly the traditional Japanese charcoal grill for cooking skewers, which uses a particular kind of wood (imported from Japan at the better places), has popped up everywhere. In this video for Grub Street, Takashi Yagihashi, Food & Wine Best New Chef in 2000 and owner of Chicago’s white-hot Slurping Turtle, explains the purpose behind the bincho grill and what he uses it for— from chicken gizzards to puffed rice. Watch the 2-1/2 minute video below.
And if you missed it, here’s Wednesday’s video, about ramen.
