LAOBINCHO is a Bincho-tan type of charcoal originally used in Japanese cooking.
Are you buying for your Restaurant, Bar or Deli? Contact us for wholesale pricing.
LAOBINCHO is a Bincho-tan type of charcoal originally used in Japanese cooking. Its use dates back over 400+ years when master craftsmen developed a dense hardwood charcoal that would burn at a higher heat and cleaner output than other wood materials.
The craftsman in Kishu province of Wakayama in Japan perfected a technique that produced charcoal of extraordinary purity. We follow those same traditions today using sustainably sourced Mai Tiew hardwood. Once the wood is selected and cut, it is stacked inside large kilns that burn the wood at low temperatures over several weeks to control the oxygen flow. In the final stages, the temperature inside the kiln is increased to above 1000 degrees centigrade and the colour of the smoke is monitored.
Once it is clear, all impurities have been burnt away. This process burns off bark and makes the charcoal denser,tighter, harder, with a higher concentration of carbon. In fact, LAOBINCHO charcoal is 95% or more of pure carbon, where regular charcoal is 75% or less.Today, Binchotan charcoal is used by many high-end restaurants and barbeque enthusiasts to replicate the pure flavour that the Japanese discovered hundreds of years ago.
You will find LAOBINCHO enhances your taste with any style of barbequedirect or indirect, meat or fish, slow or fast.
