ABOUT BINCHOTAN

Binchō-tan (Japanese: 備長炭),Binchō-tan, also known as white charcoal or binchō-zumi, is a type of charcoal that has been traditionally used in Japanese cooking since the Edo period. It was first produced in Tanabe, Wakayama, during the Genroku era by a craftsman named Bichū-ya Chōzaemon. The primary raw material used to make binchō-tan in Japan is oak, specifically ubame oak, which is now the official tree of Wakayama Prefecture. Wakayama remains a significant producer of high-quality charcoal, with the town of Minabe, Wakayama, producing more binchō-tan than any other town in Japan. The binchō-tan produced in Wakayama is often referred to as Kishū binchō-tan, with Kishū being the old name of Wakayama.

White charcoal is produced by burning wood in a kiln at about 240°C for 120 hours. After that, the temperature is increased to around 1000°C. Once the wood is completely carbonized, it is removed and covered with a mixture of damp earth, sand, and ash. This process gives the charcoal a unique physical structure, causing it to appear whiter or more metallic in color. In addition to its use in cooking, white charcoal offers benefits for the home, such as the ability to absorb odors.

 

The process of making binchotan charcoal involves burning wood at an extremely high temperature (392-572°F) for up to 11 days until it is fully carbonized. However, to produce white binchotan, the wood is carbonized at a lower temperature for a longer period compared to regular black charcoal. Once the regular black charcoal is carbonized, the air is blocked off to put out the fire. But for white binchotan, air is let in and the pit temperature is raised to about 1832°F for half a day or up to one day to remove all impurities. After this process, a mixture of ash and soil is used to cover the charcoal to cool it down. It takes at least two weeks to complete a batch of binchotan in total.

There are several reasons why binchotan is preferred to regular black charcoal:
1. Releases minimal smoke (since no chemicals are added)
2. Denser and stays lit for longer than regular charcoal
3. The far-infrared rays (and high temperature) that the binchotan emits lead to faster cooking (reaches deep inside), and the umami of the food (especially meat) will remain instead of dripping out
4. The high temperature will result in a crisp and golden exterior with juicy inside meat
5. Easily reaches 1832°F (1000°C) when fanned
6. Adds a subtle and naturally charred characteristic to the food

SPECIFICATIONS

• Material: Myrtaceae tree wood
• Burning time:4-5 hours
• Weight: 33 LB / 15kg (total)
• Dimensions:  Approximately 4"- 10" length, 0.75"- 2.5" Dia
• Made in Indonesia

LIGHTING THE CHARCOAL It's best to light the charcoal in a fire starter pot or over a direct open flame. Off-gassing is most prevalent with charcoal during its ignition, and there will be an open flame, so it's best not to cook food at this stage to avoid burnt and acrid flavors. Ensuring that the charcoal is completely lit before cooking with it will give the best results.
EXTINGUISHING If you wish to reuse charcoal, it's important to extinguish it safely and effectively following use. Smothering in a fire-proof container is the best option, as you want to remove the source of oxygen to stop the combustion. Please don't douse the coals in water or other liquids as this will saturate the charcoal, and you will need to dry it fully before re-lighting.

The listing is for 3 lbs of all-natural Binchotan charcoal with free shipping.