Binchotan charcoal comes in various types, each distinguished by the wood used, the region of production, and specific characteristics that make them suitable for different applications. Here are some of the main types of Binchotan charcoal:
1. Kishu Binchotan
- Origin: Kishu region in Wakayama Prefecture.
- Wood Used: Ubame oak.
- Characteristics: Known as the highest quality Binchotan, it burns very cleanly and produces a steady, high heat. It has a distinctive silvery white color due to the final carbonization process. Highly valued for culinary uses, especially for grilling.
2. Tosa Binchotan
- Origin: Tosa region in Kochi Prefecture.
- Wood Used: Holm oak and other local hardwoods.
- Characteristics: Tosa Binchotan is often more affordable than Kishu Binchotan but still provides excellent heat and burn time. It is slightly softer than Kishu Binchotan and has a less intense heat, making it suitable for various cooking methods.
3. Oita Binchotan
- Origin: Oita Prefecture.
- Wood Used: Kunugi oak and other hardwoods.
- Characteristics: Known for its consistent quality and clean burn. Oita Binchotan is popular for both cooking and non-cooking applications, such as air purification and water filtration.
4. Bichū Binchotan
- Origin: Bichū region in Okayama Prefecture.
- Wood Used: Various local hardwoods.
- Characteristics: This type is known for its excellent heat retention and long burn time. It is often used in traditional Japanese tea ceremonies and for high-end grilling.
5. Iga Binchotan
- Origin: Iga region in Mie Prefecture.
- Wood Used: Various hardwoods, including Quercus phillyraeoides.
- Characteristics: Iga Binchotan is appreciated for its durability and high carbon content. It is used both in cooking and for non-cooking purposes like water purification.
6. Kirishima Binchotan
- Origin: Kirishima region in Kagoshima Prefecture.
- Wood Used: Various hardwoods.
- Characteristics: Known for its robust and consistent heat output. It is versatile and can be used for a wide range of grilling applications.
7. Noto Binchotan
- Origin: Noto Peninsula in Ishikawa Prefecture.
- Wood Used: Ubame oak and other local hardwoods.
- Characteristics: Noto Binchotan is recognized for its high quality and is often used in premium restaurants. It offers a clean burn and long-lasting heat, ideal for precision grilling.
Each type of Binchotan has its unique attributes, making it suitable for specific uses and preferences. However, all share the common qualities of high heat, long burn time, and clean combustion, which make them highly valued in both culinary and non-culinary contexts.
