Binchotan Ogatan Vietnam 10kg
Binchotan charcoal is the perfect choice for yakiniku and traditional konro grills. This pressed ogatan binchotan is produced from pressed wood left overs. The process of charring makes a beautiful binchotan. The difference with normal binchotan is that ogatan burns slightly hotter and leaves more ash. Compared to normal charcoal, it burns longer, hotter and with less ash. In addition, just like normal binchotan, it gives off a nice smoky flavor and is very easy to use due to its shape and dimensions.
What is Binchotan charcoal?
Binchotan charcoal is made from oak or lees trees, which are carefully selected and burned at high temperatures in kilns. The burning process is monitored closely to ensure that the charcoal reaches the correct temperature and composition. This produces a charcoal that is both porous and dense, allowing it to heat quickly and retain heat for an extended period of time.
In yakiniku grilling, the Binchotan charcoal provides an even and consistent heat source that allows the meat to cook slowly and evenly. This results in juicy and tender meat with a perfect char.
What is the difference between Binchotan made from oak or lycee trees?
Binchotan charcoal made from oak and Binchotan charcoal made from lychee trees have some differences in terms of burning properties, flavor, and price.
Firstly, Binchotan made from oak is denser and burns longer than Binchotan made from lychee trees. Oak charcoal typically burns for around 5-6 hours, while lychee charcoal burns for around 3-4 hours. This means that oak charcoal is more suitable for long grilling sessions, such as yakiniku, while lychee charcoal is better suited for shorter grilling sessions.
Secondly, Binchotan made from different trees imparts a different flavor to the food being grilled. Oak charcoal has a mild and neutral flavor that does not overpower the taste of the food, making it a popular choice among grill enthusiasts. On the other hand, lychee charcoal has a sweeter and more aromatic flavor that adds a subtle fruity taste to the food.
Lastly, the price of Binchotan charcoal made from oak is generally higher than that of lychee charcoal. This is because oak trees grow more slowly and are therefore more expensive to cultivate and harvest, while lychee trees grow faster and are more abundant.
In summary, Binchotan charcoal made from oak and lychee trees have their own unique characteristics, and the choice between them largely depends on personal preference and the intended use.
Is Binchotan the same as white charcoal?
Not all Binchotan is the same as white charcoal. Binchotan refers specifically to a type of charcoal made from oak or lees trees, while white charcoal can be made from a variety of different types of wood.
White charcoal is made by removing impurities and volatile organic compounds from the wood through a special carbonizing process. This results in a charcoal that is purer and cleaner burning than traditional charcoal. Binchotan, on the other hand, is made through a traditional charcoal making process, but with a focus on using high-quality oak trees and monitoring the burning process to produce a dense and porous charcoal with unique grilling properties.
How to light your Binchotan?
We recommend you use our a charcoal starter pan or chimney. It is easy to light and takes the hassle out of getting your coals hot. Place the pan or chimney on a gas stove or other open fire. It takes about 8-10 minutes for the coals to get red hot. You might need to turn them around one time.
Transfer the hot coal into your grill and cover with additional binchotan if required.
Wait till all the binchotan is lit before cooking. This allows for the grill to insulate the heat and burn at a consistent temperature.
Another method is to light with a propane/butane blowtorch. The Japanese also tend to also use this method. Just fill the grill about halfway with charcoal. Light the blowtorch and wave evenly over the charcoal. Once the charcoal is alight add a few more pieces.
If you done grilling
Binchotan will burn for 3-4 hours and can be extinguished and re-ignited 1-2 times. The best why of extinguishing you binchotan is by using a ceramic or cast iron pot. Alternatively, dip each piece of charcoal in water for 30 seconds and leave to sufficiently dry in the sun. DO NOT put water in a stone grill as as it might crack the grill.
