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Takumi Binchotan - Japanese Charcoal is a traditional charcoal of Japan to cook Japanese Kobe Beef. Its fineness and high quality are attributed to steaming at high temperature. Because it burns hot, it is a favorite of Unagi and Yakitori cooks.
Binchotan dates to the Edo period, when during the Genroku era, a craftsman began to produce it in Tanabe, Wakayama. The raw material is "Ubame Oak", Quercus phillyraeoides, now the official tree of Wakayama Prefecture.
Binchotan is made by burning "Ubame Oak" several days in a cave sealed up with mud bricks. It burns very slowly (one piece will stay lit for several hours); it burns very hot and it it burns incredibly clean, with no discernible aroma, which is why it is the only way to cook Japanese Kobe Beef.
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