|Product Name||White Charcoal /Binchotan|
|Material||100% Natural Hard Wood Charcoal|
|Moisture content||3% max|
|Ash content||1.5% max|
|Volatile matter content||20.16%|
|Burning time (H)||4-6 hours|
|Fixed carbon content||90 ~ 96%|
|Calorific value (Min)||8.500Kcal/kg and 8.900Kcal/kg|
|Burning time||5–6 hours|
|Wood charcoal originating||Eucalyptus, beech wood , Longan|
|Delivery||10-20 days after receiving customer’s deposit|
|Packaging||10kg/ carton box.( 3 coat box)|
Binchō-tan (Japanese: 備長炭), also called white charcoal or binchō-zumi, is a type of charcoal traditionally used in Japanese cooking.
The fineness and high quality of binchō-tan are attributed to steaming at high temperatures (about 1000 degrees Celsius). Because it does not release unpleasant odours, it is a favorite of unagi (freshwater eel) and yakitori (skewered chicken) cooks. Due to difficulties in identifying the producing region, the name binchō-tan has come into broader use to designate white charcoal generally, and even products from outside Japan, as well as those made of other species, have come to use the name.