Yakitori (焼き鳥) is a traditional Japanese grilled chicken skewer dish, famous for its pure flavor, tender juicy meat, and crispy outer skin. The secret to achieving Izakaya restaurant standards is using Binchotan white charcoal—a premium charcoal that burns clean, is smokeless, maintains a high stable temperature (800-1000°C), and emits infrared rays that help the meat cook evenly from the inside out without any burnt odors. 

Ca Mau, leveraging the advantages of its mangrove forests, sees residents in the districts of Ngoc Hien and Nam Can harvest mangrove wood to produce charcoal, selling thousands of tons across the region every year.

Since 1920, mangrove charcoal kilns first appeared in Cho Thu. Subsequently, hundreds of kilns sprouted up everywhere, with products sold throughout the six provinces of Southern Vietnam (Nam Ky Luc Tinh). However, over time, the craft gradually faded due to competition with other materials. To revive the traditional craft, in 2006, local authorities encouraged establishments to join cooperatives and collaborative groups to develop in a systematic and organized manner.