Laobincho White Charcoal

LAOBINCHO is a Binchō-tan (Japanese: 備長炭), type of charcoal originally used in
Japanese cooking.

Its use dates back over 400+ years when master craftsmen developed a dense hardwood charcoal that would burn at a higher heat and cleaner output than other wood materials.

The craftsman in Kishu province of Wakayama in Japan perfected a technique that produced charcoal of extraordinary purity.

Those same traditions today using sustainably sourced Mai Tiew hardwood. Once the wood is selected and cut, it is stacked inside large kilns that burn the wood at low temperatures over several weeks to control the oxygen flow.

In the final stages, the temperature inside the kiln is increased to above 1000 degrees
centigrade and the colour of the smoke is monitored. Once it is clear, all impurities
have been burnt away. This process burns off bark and makes the charcoal denser,
tighter, harder, with a higher concentration of carbon. In fact, LAOBINCHO charcoal is
95% or more of pure carbon, where regular charcoal is 75% or less.

Today, Binchotan charcoal is used by many high-end restaurants and barbeque
enthusiasts to replicate the pure flavour that the Japanese discovered hundreds of
years ago. You will find LAOBINCHO enhances your taste with any style of barbeque
direct or indirect, meat or fish, slow or fast