Binchōtan-Roasted Parsnip with Fennel Salt

Light binchōtan in your brazier and allow the coals to reach full ignition — the surface covered in white ash, radiating clean radiant heat with no flame. This takes 15-20 minutes. The heat should feel intense when you hold your hand 15cm above.

Trim the parsnips, leaving the skins on. Scrub well under cold water and pat dry. If large, halve lengthwise to ensure even cooking.

In a dry skillet over medium-low heat, toast the fennel seed until fragrant and slightly darkened, about 2 minutes. Transfer to a mortar and let cool completely.

Grate the fennel bulb on the fine side of a box grater to yield 1 tablespoon of fresh fennel. Add to the cooled fennel seed along with the salt.

Pound together in the mortar until the seeds are roughly broken and the mixture is uniform. This is your fennel salt. Set aside.

Place the parsnips directly on the iron wire grill set over the white-hot coals. Roast for 20-25 minutes, turning every 5-6 minutes with tongs, until the skins are charred in spots and a skewer slides through the center with no resistance.

Internal temperature should reach 93C when tested at the thickest point. The exterior will be deeply caramelized with char marks; this is intentional and clean char, not smoke.

Transfer the roasted parsnips to a serving platter. Drizzle with olive oil and shower generously with fennel salt while still hot.

Serve immediately — the char aroma is most alive in the first minutes off the fire. Allow each person to adjust salt to their preference.