Binchotan is traditional charcoal from Japan. It dates from the Edo period and beyond
In the Genroku era, a craftsman named Bitchu-ya Chozaemon started it
produce in Tanabe, Wakayama. The raw material is oak wood, especially ubame oak, now
official tree of Wakayama Prefecture. Binchotan is a type of charcoal or hardwood
charcoal. The delicacy and high quality of binchota is attributed to steaming
at high temperatures (about 1000 degrees Celsius). Even if you often think so
the binchota burns hot, it actually burns at a lower temperature than normal
charcoal but longer, which is why some Japanese chefs prefer it. Because the
does not smoke or emit other unpleasant odors, it is a favorite of unagi (fresh water).
eel) and yakitori (stewed chicken) chefs.
Binchotan, traditional charcoal, Japan, Edo period, Genroku era, Bitchu-ya Chozaemon, Tanabe, Wakayama, oak, Ubame Oak, Wakayama Prefecture, hardwood charcoal, fineness, high quality, steaming, high temperatures, 1000 degrees Celsius, Japanese chefs, smokeless, unpleasant odor, unagi, yakitori.
