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About Binchotan

Binchotan is a traditional charcoal of Japan. It dates from the Edo period, during the Genroku era, a craftsman named Bitchu-ya Chozaemon, who started production in Tanabe / Wakayama.

The raw material is oak, especially ufame oak, which is now the official tree of Wakayama Prefecture. Binchotan is a kind of lump coal or hard coal.

The fineness and high quality of binchotan are attributed to high temperature steaming (about 1000 degrees Celsius). Although it is often believed that binchotan burns hot, it actually burns at a lower temperature than ordinary charcoal, but for a longer period of time, which makes it beneficial for a number of Japanese chefs, since you have plenty of time to cook.

Since it produces no smoke or other unpleasant odors, it is a favorite of unagi (freshwater eel) and yakitori (chicken).

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