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Komon Kishu-Binchotan Bame Ara 1.5kg (Premium)

$50.00

Out of stock

Description

Retailer: Komon
Artisan: YAMADA KOKUTAN
Product Type: Coal

What is Binchotan (備長炭)
Binchotan means charcoal in Japanese. However, this Binchotan, or sometimes called bincho zumi, is a special type of charcoal that is a natural, clean, long-burning alternative to charcoal briquettes.

Although much more expensive than your regular charcoals on the market, this flameless charcoal produces intense heat, burns cleanly, has no odor and cooks at a lower temperature than other types of charcoal, making the outside of the material crispy without drying it out. out. This log-shaped charcoal is made from various oaks that combine the best aspects of charcoal in pieces and briquettes. The smoke it produces gives a distinct attractive flavor. Binchotan’s heat is so intense that it could actually create a hole in a pan like an infrared ray hitting the center.

This charcoal is dried and stacked in brick kilns and brought to four different temperatures, two hundred degrees, four hundred degrees, five hundred and fifty degrees and nine hundred degrees Celsius, for 8 weeks. For the last stage, they quickly add air so that the heat reaches one thousand two hundred degrees Celsius, which chars it and permanently changes the internal structure of the charcoal.

What is the kishu-Binchotan (紀州備長炭) difference
Kishu Binchotan is a charcoal that is a regional collective mark of the Wakayama Prefecture Charcoal Cooperative. Only white charcoal made in the prefecture from natural oak wood, mainly Ubamegashi, can be sold as Kishu Bincho charcoal. The charcol which is made only of Ubamegashi wood can be called Ubame. Ubamegashi is a type of oak wood, it is almost the same as oak charcoal, but Kishu-binchotan was mainly composed of Ubamegashi before. Thus, people have an image of Kishu-binchotan = Ubamegashi wood and for the reason it is one of the popular styles.

The higher the quality of Kishu Bincho charcoal, the harder it is, and the tighter the charcoal, the harder it is to light, but on the other hand, once lit, it will continue to burn stably for a long time. It is difficult to burn and contains a large amount of infrared rays, so the surface is cooked evenly and quickly. It is highly regarded in many charcoal-grilled Japanese dishes and has long been popular as a favorite of charcoal cooks.