Binchōtan

Binchō-tan, also known as white charcoal or binchō-zumi, is a traditional type of charcoal that is a staple in Japanese cooking. Its history dates back to the Edo period, when it was first produced in Tanabe, Wakayama, by a craftsman named Bichū-ya Chōzaemon. The primary wood used for making binchō-tan in Japan is oak, particularly ubame oak, which is now the official tree of Wakayama Prefecture. Wakayama continues to be a major center for high-quality binchō-tan, with Minabe being the leading producer in Japan.

The process of making this unique charcoal involves heating wood in a kiln at approximately 240°C for about 120 hours. After this initial phase, the temperature is increased to roughly 1000°C. Once the wood is fully carbonized, it is removed and covered with a damp mixture of earth, sand, and ash. Despite its traditional roots, the exact structure of binchō-tan remains somewhat enigmatic.

Interestingly, there is some confusion in the culinary world. Some restaurants and chefs mistakenly refer to oga-tan, a type of compressed sawdust charcoal, as binchō-tan. To clarify, there is a growing trend to refer to binchō-tan from Wakayama as Kishū binchō-tan, with Kishū being the old name for Wakayama.

Binchō-tan is a type of lump charcoal or hardwood charcoal and retains the shape of the original wood. It is known for being harder than black charcoal and even produces a metallic sound when struck. This unique property has led to its use in making wind chimes and a musical instrument called the tankin, or "charcoal xylophone."