Authentic Kishu Binchotan – Ito Ushi

Unable to find any high quality genuine Japanese Binchotan available for consumers in the market, we decided to fulfil requests from customers, sourced direct and imported Kishu Binchotan, the original and best binchotan in all of Japan, produced in Wakayama Prefecture, the birthplace of binchotan. All the "binchotan"
Unable to find any high quality genuine Japanese Binchotan available for consumers in the market, we decided to fulfil requests from customers, sourced direct and imported Kishu Binchotan, the original and best binchotan in all of Japan, produced in Wakayama Prefecture, the birthplace of binchotan. All the binchotan that we found sold here, at least on the retail market, were not authentic Japanese Kishu Binchotan but instead binchotan that is made from other woods such as mangrove wood, or compressed sawdust, produced in countries like Vietnam, Indonesia, etc. Authentic Kishu Binchotan is made only from 100% Japanese Ubame (Japanese Oak), and known as the King of all charcoal. It is revered for its clean burning properties, odourless when burning, thus keeping the decadent flavours of the beef pure when grilling, has a high steady heat burn that seals the beef quickly, and lasts over long periods of between 3 hours to 5 hours, depending on its thickness. It is also free of any chemical accelerants and additives. Kishu Binchotan can also be reused for 2-3 times if stored properly. When done with cooking, remove it from the grill and place it in a metal pot and cover it to cut off oxygen supply and allow it to cool, and its ready for your next grill session. Alternatively, you can choose to cool it down by placing it in water, and taking it out, leaving it to dry completely, before your next use. We recommend the first method though. Due to its scarcity, we've only managed to secure very limited stock, with no confirmation of when it will be available to us again. If you have not experienced grilling with genuine Kishu Binchotan, we urge you to give it a try to discover the difference. Just as we know that not all wagyu are of the same quality, so goes the same for binchotan. Note: To light up Kishu Binchotan, we recommend using a charcoal chimney or similar, and place it directly over a gas flame stove, for approximately 25 - 30 mins, or until it is glowing hot turning fully white. Place the smoldering binchotan into your konro/grill, and leave it to burn for about 10 mins, before adjusting them for even distribution. Packed in sealed bags, consisting of a mix of Komaru (approx. 2-3 cm diameter), and Hosomaru (approx. 1.5-2 cm diameter), lengths approx. 10 - 15 cm. 500g per bag