Inchotan is traditional Japanese charcoal. It dates back to the Edo period, when during the
It was Genroku, a craftsman named Bitchu-ya Chozaemon started making it
produce in Tanabe, Wakayama. The raw material is oak wood, especially ubame oak, now the
Official tree of Wakayama Prefecture. Binchotan is a type of charcoal or hardwood.
coal. The fineness and high quality of binchotan are attributed to steam cooking.
at high temperatures (about 1000 degrees Celsius). Although that is often thought
binchotan burns hot, it actually burns at a lower temperature than normal
Charcoal but longer, making it preferred by some Japanese chefs. Because the
It does not smoke or emit other unpleasant odors, it is the favorite of unagi (fresh water).
eel) and yakitori (chicken skewer).
Binchotan, traditional charcoal, Japan, Edo period, Genroku era, Bitchu-ya Chozaemon, Tanabe, Wakayama, oak wood, ubame oak, Wakayama prefecture, hardwood charcoal, fineness, high quality, steam cooking, high temperatures, 1000 degrees Celsius, Japanese chefs, smoke-free, unpleasant odors, unagi, yakitori.
