Rambutan fruitwood is cultivated sustainably in orchards. This high temperature Binchotan coal burns longer than normal charcoal (but not as long as white Kishu Binchotan coal) with very little sparking and smoke. It has a very mild aroma which enhances the taste of the barbecue.
Binchotan activated carbon is very popular in Asia. For good reason, because it is versatile and has many advantages!
- Binchotan ignites faster than other charcoal.
- Binchotan charcoal has an extremely long burning time at constant high, long heat, very similar to briquettes.
- However, it produces much less smoke and considerably less ash. Premium quality Binchotan coal produces little or no ash.
- Binchotan charcoal also develops infrared radiation during burning, which gives the barbecue food a special taste (Japanese "umami").
- In addition, Binchotan activated carbon is also suitable as a water filter (simply boil it with water), for ionisation and as an odour trap (e.g. in the refrigerator).
In Japan, Binchotan is mainly used for local dishes such as Yakitori (grilled chicken skewers), Unagi (grilled eel), Robatayaki and Yakiniku (grilled meat). But also all other kinds of meat and even fish can be grilled with it, and thanks to Binchotan, they achieve a taste that is unique.
