Binchotan

Binchotan (備長炭) is a premium Japanese white charcoal traditionally produced from Ubame oak (Quercus phillyraeoides), carbonized slowly in a kiln at very high final temperatures (up to 1,000°C) and then smothered under a mixture of sand, earth, and ash — a finishing step that gives the charcoal its characteristic pale, ash-white surface and the name "white charcoal." The result is an exceptionally dense, hard, almost stone-like fuel that is difficult to ignite but, once lit, burns at a very high, extremely stable temperature for hours with minimal smoke, minimal odor, and very little flare-up from dripping fat. These properties make binchotan the fuel of choice for yakitori, unagi (grilled eel), and other Japanese live-fire grilling styles where the cook wants intense, even radiant heat and a clean flavor that does not compete with the food. Binchotan is sold as dense cylindrical or irregular sticks, unlike the pillow-shaped briquettes or irregular chunks of Western charcoal, and is markedly more expensive gram-for-gram than either lump charcoal or briquettes.

“The yakitori-ya kept a shallow bed of binchotan glowing at a steady heat all evening, laying skewer after skewer over it without ever needing to add fuel or adjust the vents.”

• glossaryLump Charcoal vs. Briquette
• TechniqueYakitori
• CuisineJapanese

1. 1.Meathead: The Science of Great Barbecue and Grilling — Meathead Goldwyn
2. 2.How to Grill — Steven Raichlen
3. 3.Japanese Soul Cooking — Tadashi Ono & Harris Salat

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