Binchotan, also called white charcoal or binchō-zumi, is a type of charcoal traditionally used in Japanese cooking. It is known as the King of all charcoals, a favourite amongst Yakitori bars all over Japan due to it’s clean burning properties and the amazing aroma and flavour it imparts when grilling. It is much harder and denser than ordinary lump charcoal and has a characteristic metallic sound when struck together.
Binchotan is the perfect charcoal for bbq due to its long steady burning properties, and food grilled over binchotan results in a juicier texture and heightened flavours compared to other charcoal. There is no smoke and it is completely odourless when burning, so the flavour of the food is kept pure. This of course all changes when you add meat to the grill. As the fats and oils drip onto the binchotan, plumes of delicious smelling smoke fill the air as salivating onlookers twitch with excitement.
Compared to regular natural hardwood charcoal, Binchotan will burn many times longer and when finishing grilling, you should extinguish the charcoal so you can use it again. To extinguish simply place the charcoal in a covered metal container/pot so that oxygen is depleted. Alternatively, dip each piece of charcoal in cold water for 30 seconds and leave out to dry.
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Our binchotan charcoal products comply with Japanese Standards.