 |
 |
 |
|
20 x 100 cm. Cotton/Polyester/Binchotan Charcoal
---What's Binchotan?---
Bincho-tan or white charcoal or bincho-zumi is a traditional charcoal of Japan. It dates to the Edo period, when during the Genroku era, a craftsman named Bitchu-ya Chozaemon began to produce it in Tanabe, Wakayama. The raw material is oak, specifically ubame oak (Quercus phillyraeoides),
The fineness and high quality of bincho-tan are attributed to steaming at high temperatures. Although it is often thought that bincho-tan burns hot, it actually burns at a lower temperature than ordinary charcoal but for a longer period of time. Because it does not release smoke or other unpleasant flavors, it is a favorite of unagi and yakitori cooks. Due to difficulties in identifying the producing region, the name bincho-tan has come into broader use to designate white charcoal generally, and even products from outside Japan, as well as those made of other species, have come to use the name.
BinchÅ-tan has found uses other than as a fuel. Because it has numerous small pores, it can absorb chemical substances. Bits can be added to rice during cooking to remove chalky flavor, placed in shoe-cabinets to absorb odors, and put in rooms to freshen the air.
Bincho-tan is harder than black charcoal, and rings with a metallic sound when struck. Wind chimes and a musical instrument, the tankin ("charcoal-xylophone") have been made from it. (cited from Wikipedia) |
|
|
|
|
|
|
|
|
New Category
