Since the late 17th Century in Kishu, Japan, charcoal makers have been using a traditional method to make an incredibly special kind of charcoal, known as Binchotan. The art of creating this charcoal is handed down through generations. It takes about ten days to produce each batch of Binchotan and is a tightly controlled process that requires a lot of wood to maintain a steady and consistent heating of the kiln, the wood being turned to charcoal is then exposed to an even greater heat to turn almost 95% of it to pure carbon. The resulting Binchotan charcoal is incredibly light, weighing only a tenth of its original weight and its micro-porous structure has approximately 270 square metres of internal surface in each gram.
Our Binchotan Charcoal is made from Japanese Ubame Oak, using traditional Japanese techniques; it is made up of 97% pure carbon, produces zero smoke, yields a 4 hour burn time and gives a delicate natural taste to your food. Globaltic Tip: Prepare a traditional Japanese Yakitori grill and use Binchotan Charcoal for an authentic experience!