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Binchō-tan or white charcoal or binchō-zumi (備長炭) is a traditional charcoal of Japan. It dates to the Edo period, when during the Genroku era, a craftsman named Bitchū-ya Chōzaemon (備中屋 長左衛門) began to produce it in Tanabe, Wakayama. The raw material is ubame oak, Quercus phillyraeoides, now the official tree of Wakayama Prefecture. Wakayama continues to be a major producer of high-quality charcoal, with the town of Minabe, Wakayama producing more Binchō-tan than any other town in Japan.
Additional recommended knowledge
The fineness and high quality of Binchō-tan are attributed to steaming at high temperatures. Because it burns hot, it is a favorite of unagi and yakitori cooks. The name binchō-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. Foreign products have become scarce following a 2004 export restriction promulgated for forest protection by the People's Republic of China.
Binchō-tan has found uses other than as a fuel. 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. There are so many more benefits and health values of white charcoal. Currently there are numbers of manufacturers had came out with final products such as socks, shirts, shampoo, cosmetic products, and many more.
Binchō-tan or white charcaol is harder than the usual 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.
|This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Binchōtan". A list of authors is available in Wikipedia.|