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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. P
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.
- 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 charcaol will light up for hours, please make sure the fire is fully extinglished after use.