Kishu binchotan is revered as possibly the best charcoal to grill with, and as an activated charcoal, it has an immense inner surface area, making it a very effective water purifier. One 100g stick of charcoal per 2L of water ensures all the dirt and chemicals are trapped and removed from the water.
The price is per 100g stick (approximate weight). Images are illustrative, as each stick of charcoal looks different.
- Boil Kishu binchotan in a pot of water for 10 minutes.
- Remove and let dry and cool down.
- Add to a bottle of tap water and let stand for 2-3 hours (at room temperature on in a refrigerator).
- Decant the water for drinking, to cook with, for your kettle or for plants and refill.
- Keep refilling the container as needed and wait 2-3 hours before use.
- After one month, boil the Kishu binchotan stick again for 10 minutes to clean out the pores..
- Boil it monthly three times. After three months, replace the stick with a new one and work the used stick into the garden as part of your compost.
To be called Kishu binchotan, it must be sourced from an officially registered charcoal maker in Japan's old Kishu province (now Wakayama and a part of Mie prefectures). The WAZA charcoal is made from Ubame oak, sourced sustainably in Wakayama Prefecture from three family businesses.
Trees are coppiced, or branches are pruned, and either used as a thick round whole (komaru), thin round whole (kirimaru), split into half-moons and quarters (hanmaru), or thin branches (hosomaru).
The wood is slow fired over 10 days 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, and can be re-used as a grilling charcoal for up to four times. It has become a firm favourite with chefs around the world.
The global demand for Kishu binchotan is very high, therefore we offer it per weight for use as water purifiiers, or with our range of Japanese shichirin - hand-cut diatomaceous earth stoves which offer the perfect insulating container for a delicious table-top cooked dinner.
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.