Binchotan is made of traditional charcoal from Japanese oak. Each piece still shows the original shape of the branches.
Production Process: The Japanese oak is burned under exclusion of oxygen for a period of one week. The long process makes Binchotan charcoal particularly hard. It should be able to develop temperatures up to 1,000 ° C and burns for a very long time. Due to the intensive infrared radiation more umami should develop in the grilled food. In Japan it is used in particular for unagi (eel) and yakitori dishes, because it develops relatively little smell.
For use: You start grilling with normal charcoal. Then place the Binchotan charcoal on the grill for about 20 minutes to let the remaining air escape and to prevent sparks from forming later. Then place Binchotan on the "normal" charcoal until the former begins to glow red. Remove the normal charcoal and grill further with the help of the Binchotan charcoal.
After grilling, place in a container with water for a few minutes. Take it out again and let it dry for several days until there is no more residual moisture in the Binchotan. Binchotan can then be reused several times.
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