There is really nothing to compare to Japanese charcoal, and cooking with its a pleasure, delivering direct intense heat. The history of charcoal in Japan goes back several thousand years to the Jomon era. During the medieval period, Japan introduced Chinese charcoal-making techniques that represented an advance for those days, and by the 14th century charcoal was in common use.

In the early modern period, “Sado” (the Way of Tea) took on greater importance, and this led to the making of an even finer variety of charcoal for the tea ceremony. Today, Japan’s charcoal-making techniques are admired worldwide.

The word Binchotan describes carbonized wood at high temperatures, it gets hard like steel and the cut end is shining with black silver.

Kiku sumi is favored for its beautiful appearance, reminding us of a chrysanthemum kiku. It chemical free, almost smoke free, and burn three times hotter than most other western charcoal and can burn between 700-900ºC.

It has countless micro cavities going in many directions that one gram of charcoal has nearly as much as surface area of one tennis court. The cavities can attach different substances to their walls, then release them later. For example, they absorb moisture from humid air, then release it during dry conditions. This makes charcoal an excellent humidity regulator.

The “Sumi” Charcoal in Japan is also made for the household and not used in cooking. These sumi are made out of the highest quality of Kishu Binchotan (umeba oak) and Kunugi-zumi (sawtooth oak), help create a healthier environment. This types of charcoal absorbs unpleasant room odors and harmful substances; it generates negative ions and helps dissipate electric magnetic fields from electrical appliances.


Categories: Life Cycles

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