FAQs
Binchotan charcoal is made through a slow, specialised carbonisation process. Traditionally, it’s made from ubame oak, a dense hardwood.
The ubame is cut, trimmed, and air-dried to remove moisture before being placed in a kiln and heated slowly (between 200 and 400°C) for several days to remove moisture and unwanted gases.
Next, the kiln is heated to around 1000°C to purify the wood and turn it almost pure carbon. Once finished, the charcoal is removed and cooled quickly to prevent combustion, giving Bincotan its distinctive finish.
After cooling, the pieces are sorted and graded, with higher grades being denser, cleaner burning, and more uniform.
Crafted using centuries-old methods, Binchotan is ultra-dense, carbonised slowly at low temperatures before being fired at extremely high heat. The result? a natural fuel that burns hot, clean, and long, often for up to five hours or more.
Unlike regular lumpwood or briquettes, Binchotan produces minimal smoke and virtually no flame, allowing the ingredients to shine without overpowering smoky, bitter, or ashy flavours.
One of Binchotan's most impressive features is its reusability. Thanks to its high carbon content and structural integrity, the Japanese charcoal can be reused multiple times on your Japanese barbecue, depending on how it’s handled.
To reuse Binchotan:
- Extinguish the charcoal in an airtight metal container or by submerging it in cold water.
- Let it dry completely before your next cook.
- Store in a dry, ventilated space to prevent moisture absorption.
This saves on cost and reduces waste, making Binchotan more sustainable than single-use alternatives.
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