All-Natural Premium Binchotan White Charcoal - Free Shipping !!!

Binchō-tan (Japanese: 備長炭), or white charcoal, is a traditional charcoal used in Japanese cooking since the Edo period. It originated in Tanabe, Wakayama, during the Genroku era, created by craftsman Bichū-ya Chōzaemon.

Primarily made from ubame oak—Wakayama Prefecture's official tree—binchō-tan is renowned for its quality. The town of Minabe produces the most in Japan, and this locally made charcoal is often called Kishū binchō-tan, referencing the historical name for Wakayama.

White charcoal is produced by burning wood in a kiln at 240°C for 120 hours, followed by raising the temperature to about 1000°C. After carbonization, the wood is covered with damp earth, sand, and ash, which gives the charcoal its distinctive white or metallic appearance. In addition to its culinary uses, white charcoal effectively absorbs odors in the home.

The process of making binchotan charcoal involves burning wood at high temperatures—between 392°F and 572°F—for up to 11 days until fully carbonized. To create white binchotan, the wood is carbonized at a lower temperature for a longer time. 

After carbonization, air is introduced, and the temperature is raised to about 1,832°F for up to a day to remove impurities. Finally, the charcoal is covered with a mixture of ash and soil to cool it down. Overall, it takes at least two weeks to complete a batch of binchotan.

Binchotan is preferred over regular black charcoal for several reasons:

1. It produces minimal smoke due to the absence of chemicals.

2. Binchotan is denser and burns longer.

3. It emits far-infrared rays and high temperatures that cook food faster while retaining umami flavors, especially in meats.

4. High temperatures create a crisp exterior and juicy interior.

5. It easily reaches 1832°F (1000°C) when fanned.

6. It adds a subtle, naturally charred flavor to food.

• 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**  

To light the charcoal, it’s best to use a fire starter pot or ignite it over a direct open flame. Off-gassing is most prevalent during the ignition of charcoal, which creates an open flame. Therefore, avoid cooking food at this stage to prevent burnt and acrid flavors. Ensuring that the charcoal is completely lit before you start cooking will yield the best results.

**Extinguishing the Charcoal**  

If you wish to reuse charcoal, it’s important to extinguish it safely and effectively after use. The best method is to smother the charcoal in a fireproof container, as this removes the source of oxygen and stops combustion. Please do not douse the coals with water or other liquids, as this will saturate the charcoal, requiring it to dry completely before it can be relit.