Binchō-tan, also called white charcoal or binchō-zumi, is a type of charcoal traditionally used in Japanese cooking. White charcoal is made by pyrolising wood in a kiln at ~240°C for 120 hours, then raising the temperature to ~1000°C. Once carbonised, the material is taken out and covered in a damp mixture of earth, sand and ash.
Pefect for use with Hibachi’s or grilling, Binchotan is known as the king of all charcoals due to it’s clean burning properties and the amazing aroma and flavour it imparts when grilling. It is much harder and denser than ordinary black or lump charcoal and has a characteristic metallic sound when struck together. Another advantage of Binchotan is that you can extinguish the charcoal in a metal box (denying it any oxygen) and use it over and over again.