WHITE CHARCOAL BINCHOTAN

Binchotan charcoal also called white charcoal has been used for traditional Japanese cooking for over 400 years. Making the binchotan is a very long process and skill. The natural cut wood is put in the kiln for 120 hours at extreme heat and then cools rapidly by covering it with  in a damp mixture of earth, sand and ash.

The binchotan charcoal is primarily being used for grilling yakitori and kushiyaki for its very unique characteristics such as very clean burning properties, no odors or smoke, long burn time and high constant heat. This help the food retain it’s true pure and original flavor. The only smoke you will see is when the fats and juices of the meat are dripping on the charcoal. The binchotan has many other special characteristics, virtues and qualities such as filtering water, absorbs chemical and odors from water, help the soil for healthier garden, help your skin, blood circulation and much more.  The best way to test for high quality binchotan is to struck two pieces together and listen for a distinct metallic or glass type sound.

Lighting the binchotan can be tricky. Do not use any chemicals or charcoal lighter fluid to light this charcoal. The best and easiest way to light this charcoal is by using a charcoal chimney and set it over a burner constant flame for about 20-30 minutes.