Our St Peters showroom will be closed on Labor Day, 7th October.

Subscribe to our news letter and enjoy $10 off!

Tosa  |  SKU: BINCHOTAN_TOSA_2KG

Binchotan Japanese White Charcoal Tosa Region (土佐備長炭) 2KG

$53.98 $59.99
Tax included Shipping calculated at checkout.


Free shipping for knives over AU$200 Australia wide.

This item ships to AUSTRALIA ONLY

Binchotan Japanese Charcoal Tosa Region (土佐備長炭), authentic Japanese white charcoal from Shikoku Island. The Binchotan from Tosa is of very high quality and is excellent value for money. 

====

What is Binchotan

Binchotan (備長炭), also known as Japanese white charcoal, is considered the most premium charcoal used for traditional cooking. It is produced using Japanese Ubame oak trees in a special Bincho Klin at around 1000 degrees Celsius, for up to 14 days. A very time-consuming process. 

The resulting charcoal is almost 100% carbon, Binchotan therefore producing very little smoke when burning, and leaving little ash and have a special metallic sound when tapping together. It is able to produce a very high heat (about 1200 degrees) and maintain a steady heat release for serval hours. Pure (without odour), high heat and long-lasting heat release really brings out the favour of the food, as a result, Binchotan is loved by top Japanese Yakitori restaurants. 

The total production of Binchotan in Japan is about 1800 tons per year. Consumers should pay attention to those non-authentic “Binchotan” produced outside of Japan with timber other than Ubame Oak using non-traditional techniques. Such charcoal cannot produce enough heat and burns out very quickly.

====

Note

  • Due to its high hardness, it is quite hard to light up the charcoal. It is advised to first light up the charcoal on a gas burner before transferred into the grill.
  • Use outdoors or in a well ventilated area
  • The charcoal will light up for hours, please make sure the fire is fully extinguished after use. 

====


Further reading:

https://journal.rikumo.com/journal/making-of-binchotan-charcoal

https://en.wikipedia.org/wiki/Binch%C5%8Dtan

https://www.washingtonpost.com/lifestyle/food/japanese-grilling-first-you-must-master-the-binchotan-which-means-mastering-the-heat/2014/05/19/23f9ad34-dacd-11e3-bda1-9b46b2066796_story.html


Payment & Security

Payment methods

  • American Express
  • Apple Pay
  • Google Pay
  • Mastercard
  • PayPal
  • Shop Pay
  • Union Pay
  • Visa

Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.

Tosa

Binchotan Japanese White Charcoal Tosa Region (土佐備長炭) 2KG

$53.98 $59.99

This item ships to AUSTRALIA ONLY

Binchotan Japanese Charcoal Tosa Region (土佐備長炭), authentic Japanese white charcoal from Shikoku Island. The Binchotan from Tosa is of very high quality and is excellent value for money. 

====

What is Binchotan

Binchotan (備長炭), also known as Japanese white charcoal, is considered the most premium charcoal used for traditional cooking. It is produced using Japanese Ubame oak trees in a special Bincho Klin at around 1000 degrees Celsius, for up to 14 days. A very time-consuming process. 

The resulting charcoal is almost 100% carbon, Binchotan therefore producing very little smoke when burning, and leaving little ash and have a special metallic sound when tapping together. It is able to produce a very high heat (about 1200 degrees) and maintain a steady heat release for serval hours. Pure (without odour), high heat and long-lasting heat release really brings out the favour of the food, as a result, Binchotan is loved by top Japanese Yakitori restaurants. 

The total production of Binchotan in Japan is about 1800 tons per year. Consumers should pay attention to those non-authentic “Binchotan” produced outside of Japan with timber other than Ubame Oak using non-traditional techniques. Such charcoal cannot produce enough heat and burns out very quickly.

====

Note

====


Further reading:

https://journal.rikumo.com/journal/making-of-binchotan-charcoal

https://en.wikipedia.org/wiki/Binch%C5%8Dtan

https://www.washingtonpost.com/lifestyle/food/japanese-grilling-first-you-must-master-the-binchotan-which-means-mastering-the-heat/2014/05/19/23f9ad34-dacd-11e3-bda1-9b46b2066796_story.html


View product