WAZA

Kishu Binchotan (hanmaru - half moons)

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  • Kishu Binchotan (hanmaru - half moons)
  • Kishu Binchotan (hanmaru - half moons)
  • Kishu Binchotan (hanmaru - half moons)
  • Kishu Binchotan (hanmaru - half moons)

WAZA

Kishu Binchotan (hanmaru - half moons)

Sold out

Kishu binchotan is revered as possibly the best charcoal to cook with. It is made from Ubame oak, sourced sustainably in Wakayama Prefecture. Trees are coppiced, or branches are pruned, and either used as a round whole (komaru) or split into half-moons and quarters (hanmaru).

The wood is slow fired in kilns under oxygen-deprived conditions, which turn the wood into up to 98% carbon. The charcoal is cooled using sand and ash, giving it a distinctive white colour. What you are left with is an extremely hard, smokeless and pure charcoal, which burns at a constant temperature for up to five hours, or can be re-used up to four times. It has become a firm favourite with chefs across the world.

The WAZA range of binchotan is made by Monobe Seitan Sho, a small family business based in Tanabe City, Wakayama Prefecture. We deal directly with the family and ship the binchotan by air, which is required to ensure no moisture penetrates the charcoal. This ensures the highest quality arrives in Cape Town within one to two weeks of shipping.

The global demand for Kishu binchotan is very high, therefore we offer 2kg boxes for use with our range of Japanese shichirin - hand-cut diatomaceous earth stoves which offer the perfect insulating container for a delicious table-top cooked dinner.

Binchotan can also be used as a water purifier. Boil binchotan to be used for water purification for 10 minutes before use.

To split the wood, use an axe, and be careful, since it breaks clean, but can also shatter. For cooking, use an open flame to ignite the binchotan, since it takes longer to combust than regular charcoal.

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Kishu binchotan is revered as possibly the best charcoal to cook with. It is made from Ubame oak, sourced sustainably in Wakayama Prefecture. Trees are coppiced, or branches are pruned, and either used as a round whole (komaru) or split into half-moons and quarters (hanmaru).

The wood is slow fired in kilns under oxygen-deprived conditions, which turn the wood into up to 98% carbon. The charcoal is cooled using sand and ash, giving it a distinctive white colour. What you are left with is an extremely hard, smokeless and pure charcoal, which burns at a constant temperature for up to five hours, or can be re-used up to four times. It has become a firm favourite with chefs across the world.

The WAZA range of binchotan is made by Monobe Seitan Sho, a small family business based in Tanabe City, Wakayama Prefecture. We deal directly with the family and ship the binchotan by air, which is required to ensure no moisture penetrates the charcoal. This ensures the highest quality arrives in Cape Town within one to two weeks of shipping.

The global demand for Kishu binchotan is very high, therefore we offer 2kg boxes for use with our range of Japanese shichirin - hand-cut diatomaceous earth stoves which offer the perfect insulating container for a delicious table-top cooked dinner.

Binchotan can also be used as a water purifier. Boil binchotan to be used for water purification for 10 minutes before use.

To split the wood, use an axe, and be careful, since it breaks clean, but can also shatter. For cooking, use an open flame to ignite the binchotan, since it takes longer to combust than regular charcoal.