You might know Hokkaido Uni Shop for its specialty in uni and Hokkaido items, but we also offer premium products from all over Japan. This time, we’re excited to introduce Kishu Binchotan. But what exactly is Binchotan from Kishu?
When it comes to charcoal, nothing compares to the legendary Kishu Binchotan, also known as white charcoal, produced in Wakayama Prefecture. Renowned for its exceptional quality, it is revered by grill masters and chefs worldwide and sets the standard for what charcoal should be.
What Makes Kishu Binchotan Unique?
100% Ubamegashi Oak: Authentic Kishu Binchotan is made exclusively from the Ubamegashi tree, a medium-sized Japanese oak known for its extreme hardness and density. Ubamegashi wood is so dense that it sinks in water, ensuring Kishu Binchotan burns longer and more steadily than other types of charcoal.
Superior Burning Properties: Kishu Binchotan is celebrated for its clean-burning nature. Unlike other charcoals that can emit odors or smoke, Kishu Binchotan burns odorlessly, preserving the pure, decadent flavors of the food being grilled. Its high, steady heat sears meat quickly and thoroughly, making it ideal for grilling premium cuts of beef and other meats. Depending on its thickness, Kishu Binchotan can burn steadily for 3 to 5 hours.
Chemical-Free: One of the greatest advantages of Kishu Binchotan is that it is free of any chemical accelerants and additives. This ensures a natural, clean grilling experience that is safe and enhances the taste of your food.
Reusability and Proper Storage
Another remarkable feature of Kishu Binchotan is its reusability. When used and stored correctly, it can be reused 2-3 times. After grilling, simply remove the charcoal from the grill, place it in a metal pot, and cover it to cut off the oxygen supply. Allow it to cool, and it will be ready for your next grilling session.
How to Light Kishu Binchotan
Lighting Kishu Binchotan requires a bit of patience but is straightforward:
1. Use a Charcoal Chimney: Place the Kishu Binchotan in a charcoal chimney or similar device.
2. Heat Over a Gas Flame: Position the chimney over a gas flame stove and heat the charcoal for approximately 25-30 minutes, or until it is glowing hot and has turned fully white.
3. Transfer to Grill: Carefully place the smoldering binchotan into your grill (konro). Leave it to burn for about 10 minutes before adjusting the pieces for even heat distribution.
Packaging and Sizes
Our Kishu Binchotan is packed in sealed bags, ensuring it reaches you in perfect condition. Each bag contains a mix of Komaru (approximately 2-3 cm in diameter) and Hosomaru (approximately 1.5-2 cm in diameter) pieces, with lengths ranging from 10 to 15 cm.
The Tradition and Excellence of Kishu Binchotan
Kishu Binchotan is more than just charcoal; it is a testament to the rich tradition and craftsmanship of Wakayama Prefecture, the birthplace of binchotan. By choosing Kishu Binchotan, you are not only enhancing your grilling experience but also supporting a heritage of excellence and dedication to quality.
Experience the authentic taste and superior performance of Kishu Binchotan for yourself. Whether you're a professional chef or a home grilling enthusiast, Kishu Binchotan will elevate your culinary creations to new heights.