Binchotan Eucalyptus: The Art of Japanese Charcoal

Binchotan Eucalyptus offers a distinct grilling experience that’s quieter, cleaner, and more efficient than many other types of charcoal, including Marabu. Unlike Marabu, Binchotan doesn’t crackle or produce smoke when lit. It burns longer, reaches higher temperatures, and maintains steady heat throughout your grilling session. With an impressive carbon content of 95%, Binchotan delivers an almost pure composition, enhancing the flavour of your food with no unwanted odours or chemicals.

Produced through a time-honoured Japanese tradition, Binchotan is crafted in stone and clay kilns with incredible expertise. This process, which can take up to 15 days to produce around 400 kilos of Binchotan, begins with carefully selecting and placing wood in the kiln. The wood is heated at a temperature of about 200°C for ten days, with minimal oxygen to ensure that it decomposes rather than burns. As the wood reaches the perfect decomposition point, the oxygen supply is increased, raising the kiln temperature to 1000°C. The charcoal is then allowed to get a red glow before the process is halted. Finally, the charcoal is rolled in ash and sand, giving it its signature grey, almost white appearance.

Binchotan’s ash content is minimal—around 1.8%—and its exceptional carbon content makes it a prized charcoal for serious grillers. For best results, create a soft charcoal bed with a wood-like acacia, and then place the Binchotan diagonally on top. This will allow it to ignite easily. Alternatively, you can use a gas burner, which will take about 15 minutes to light the Binchotan.

To simplify lighting your Binchotan, we’ve also developed the Binchopan, a convenient tool that allows for quick and easy ignition. With Binchotan, you’re not just grilling—you’re experiencing a centuries-old tradition of Japanese craftsmanship and the unparalleled quality that comes with it.