Binchotan – The noble white charcoal from Japan
It is not surprising that the most expensive charcoal in the world comes from Japan, as the country is known for its love of perfection and Zen-influenced mindfulness. The production of charcoal in Japan also traditionally has the highest standards. Binchotan , which has only recently attracted increasing attention in Japan, has been produced in Japan for over a thousand years and is used for various purposes. From the catering industry to the health sector, the noble charcoal is now also increasingly being used here in Europe.
There are two types of charcoal in Japan: black charcoal (kuro-zumi) and white charcoal (shiro-zumi). Black charcoal is similar to our European barbecue charcoal and is similar not only in color but also in flammability and burning quality. White-silvery charcoal (or white charcoal) is called binchotan in Japanese. Binchotan is very hard and the cross-section is shiny. You can even hear a metallic sound when you hit two pieces together. In contrast to black charcoal, binchotan is characterized by a calm, even glow and a long burning time. However, it is also more difficult to ignite.
The white-silvery coal (or white charcoal) is called binchotan in Japanese. Binchotan is very hard and the cross-section is shiny.
Almost any type of wood can be used to make binchotan. Individual taste is important when choosing the type of wood. Original binchotan is made from holm oak (Ubami Gachi), an extremely hard and rare wood. The trees are not felled for the wood, only individual branches are cut off. These must have a diameter of 6-8 cm for the conversion process. The branches are placed upright in a brick oven with an area of around 3 by 3 meters. Then a small fire is lit and the narrow entrance door is closed with bricks and clay. After at least 20 days, the first holes are carefully poked into the clay. During the following process, which lasts several days, the temperature is either kept constant or increased by supplying air and pressure. Towards the end, temperatures of over 1000 °C are reached. The wood contains various gases, flammable ones such as methane, propane, butane and carbon monoxide as well as non-flammable ones such as carbon dioxide and nitrogen. These gases are completely expelled during the carbonization at the different temperature levels. What remains at the end is pure carbon. Charcoal in its purest form! If wood is only moderately charred, the finished charcoal still contains a lot of gases that only escape when grilling. These harmful gases sometimes become visible as smoke, but are usually invisible and thus get into the grilled meat unnoticed. This is exactly what you need to avoid by only using high-quality, pure charcoal like Binchotan .
The Japanese (and Koreans) like to grill on small grills and use Konro, Hibachi or Shichirin for example. All three grills are usually made of ceramic or fireclay, which insulates particularly well and stores heat. Most dishes are grilled on a skewer and are therefore comparable to our raclette. To get the grill going, light the desired amount of Binchotan in a chimney starter, ideally with a gas burner underneath. A chimney starter is recommended because Binchotan is more difficult to ignite than normal charcoal due to its high energy density and the lack of gases it contains. Liquid lighters should generally not be used as they are dangerous and can distort the taste when grilling. Caution is generally required when lighting Binchotan. Hands and head should be protected. If heated too quickly, the coal can crack or explode due to the very last gas residues left in the coal. Once the coal is glowing through, it has a deep red, intense color. Darker than you would expect from normal charcoal. The embers are also calmer, almost static. You can then fill your Shichirin grill with the glowing coal, for example, almost to the rim, and wait until the embers have calmed down a bit. Always put Binchotan together in a pile. If a piece goes out, simply place it in the middle of the pile. Contrary to popular belief, Binchotan burns at lower temperatures than black charcoal, but with a glowing time of 4-5 hours, it burns much longer. Binchotan also has far infrared radiation, which ensures that the meat is crispy on the outside and stays juicy on the inside. Another advantage of white charcoal is that it does not develop flames when fat or meat juice drips onto it. Only white steam is created, which envelops the meat and gives it a typical barbecue aroma. After grilling, the remaining coal can either be smothered or spread out to go out on its own. It can then be easily reused the next time you grill.
Binchotan - White Charcoal has a wide range of uses, apart from grilling. Due to its properties, Binchotan is now also used as a water and air filter or as a moisture regulator. The cosmetics industry has also recognized the benefits of charcoal. As a peeling agent, Binchotan absorbs toxins from the skin or removes discoloration from teeth. But white charcoal can also be used in the vegetable compartment of the refrigerator. Its ability to bind ethylene gases has a positive effect on keeping food fresh.
Binchotan is currently becoming increasingly popular worldwide, not least because of its versatility. Whether for grilling or at home, white charcoal is an asset to a healthy and enjoyable lifestyle. If you're interested in trying Binchotan for yourself, you can take a look at our shop. Binchotan Lychee 5 kg and Shichirin grill sets are available there!
Once the coal is glowing, it has a deep red, intense color. Darker than normal charcoal. The embers are also calmer, almost static.
The Japanese (and Koreans) like to grill on small grills and use shichirin, for example. Most dishes are grilled on a skewer and are therefore comparable to our raclette.