Binchō-tan, also called white charcoal or binchō-zumi, is a type of charcoal made from ubame oak, and is traditionally used in Japanese cooking. Its use dates to the Edo period, when, during the Genroku era, a craftsman named Bichū-ya Chōzaemon began to produce it in Tanabe, Wakayama.
This charcoal burns at a very high heat for a long time, up to 4.5 hours, and is perfect for quickly grilling steaks and chops.
