That's Binchotan charcoal which is made by firing whole chunks of oak in a kiln. This type of charcoal burns steadily for a long time and doesn't impart unpleasant aromas to the food being cooked. en.wikipedia.org/wiki/Binch%C5%8Dtan?wprov=sfla1
5:06 I’m guessing the blood from the raw eel on his hands gives the eels on the charcoal extra flavor? Does he touch it to see if it’s cooked on one side? Sorry I don’t mean to be rude, just want to know if this is standard technique.
I was thinking about the same thing... blood and slime no problems go on the grill and dip in the sauce.... have you noted the ash that flying up when he fan the charcoal other secret component
The Eel sauce (also called Unagi no tare, Kabayaki sauce, or Nitsume sauce), is a sweet, umami, and savory brown sauce that’s used for grilled eel dishes. It’s made with soy sauce, Mirin, Sake and sugar. The Nitsume sauce version also contains eel broth.