kishu

According to Okasaki , the next generation will keep producing Kishu Binchotan , but not in the same way .

根据冈崎先生的说法，下一代人会继续生产KishuBinchotan，但是会是用另外一种方式。

He shrugged and said Kishu Binchotan should really be used for its original purpose : cooking .

他耸了耸肩，说KishuBinchotan真应该只用于它原本的目的：烹饪。

The ash gradually cools the Kishu Binchotan and gives the wood its distinctive white appearance .

灰烬渐渐冷却了KishuBinchotan，赋予了木头独特的白色外貌。

The smell of fish cooking on Kishu Binchotan reminds him of winter meals as a child .

用KishuBinchotan烧制的鱼肉的味道让他回想起了小时候冬季的餐桌。

Kishu Binchotan is the active ingredient in many cosmetics , shampoos and toothpastes ;

KishuBinchotan也是很多化妆品、洗发水以及牙膏的主要原料；

I felt the primal appeal of this work and understood why family Kishu Binchotan operations have continued in this way for hundreds of years .

我感受到了这份工作的魅力所在，并且理解了为什么KishuBinchotan的这种家庭式的制作工坊会延续几百年的时间。

As he waited for the batch of charcoal to finish its first burn , he explained the basics of the Kishu Binchotan process .

当冈崎先生正在等着那一批木炭完成第一轮烧制的时候，他向我介绍了有关KishuBinchotan制作过程的一些基础知识。

No ordinary cooking agent , Kishu Binchotan has been marketed as everything from an air and water purifier to a mood enhancer .

作为一种非凡的蒸煮助剂，KishuBinchotan被贴上了很多标签，如空气和水的净化器和心境增强剂。

The basics of making Kishu Binchotan can be learned in a year or so , but perfecting the consistency of the charcoal is an instinct that takes decades to develop .

制作KishuBinchotan的基本功可以在一年左右的时间里学会，但是对木炭一致性的完善是一种需要经过数十年培养的本能直觉。

At Okazaki 's workshop , he and his assistant were busy making Kishu Binchotan , reaching into the kiln with long metal rakes suspended from hooks .

在冈崎光男的工作室，他和他的助理正忙着制作KishuBinchotan。他们拿着挂在钩子上的长长的金属耙子，将它们够到烧窑里头。

The next morning I took a coastline train from Wakayama City to Minabe to meet and observe one of the region 's finest Kishu Binchotan makers , Mitsuo Okazaki , at his workshop .

第二天早晨我搭乘海岸火车从和歌山市前往Minabe同这个地区最著名的KishuBinchotan制作工匠冈崎光男见面。我们把见面的地点约在了他的工作室。

When I asked the chef why they use Kishu Binchotan rather than a cheaper variety of charcoal , he listed the reasons in a well-practiced routine , emphasizing his points with the skewers as he turned them on the grill .

我问厨师为什么要用KishuBinchotan而不用其他更便宜一点的木炭，他熟练过地列举出了理由，一边将烤肉叉子在烤架上翻个面，一边拿着这些叉子强调着他的理由。

As to which foods benefit most from Kishu Binchotan , Okazaki rattled off a list including wagyu beef , lamb and yakitori , but landed on saba shioyakai ( salted mackerel ) as the dish he thinks best reveals the subtle aroma of wood .

至于哪一种食物最能够从这种木炭中获益，冈崎先生说出了一长串食物的名字，包括神户牛肉、羔羊肉以及日式烧鸡。最后停在了sabashioyakai（椒盐鲭鱼）上，他认为这样菜最好地展现了木头的微妙香味。