Made of a soft polyvinyl acetate material, reduces the impact of the knife minimizing stress to not only your knife but to your hand as well. With a non-slip surface the cutting board allows for precise and accurate cuts!
White binchotan is chemical free, almost smoke free, and burns three times hotter than American charcoal for up to 4-5 hours. The incredibly high heat preserves the flavorful juices and adds a beautiful sear!
Even if its no longer BBQ season and it's time to put those grills away for the cold winter, binchotan can still be used around the house.
Binchotan filters and absorbs chemicals in water. All water filters have white charcoal in them.
Absorbs dampness You can put it in your fridge to replace baking soda, then simply soak them in water to revive their effectiveness!
Try leaving binchotan on your bedside. Binchotan produces negative ions that helps the immune system and decreases electromagnetism.
Neutralizes and improves soil quality for plants.
Small amounts of binchotan powder can help kill stomach viruses, prevent food poisoning, and stop indegestion. *Warning: Large amounts is unhealthy.*
Small amounts in rice cookers increases the rice's calcium content and allows it to keep for longer.
Bathing with a little bit of binchotan in the water can help improve blood cycle, hair and skin.
Allow the charcoal sit over a direct flame for 30 minutes to an hour. Korin recommends using a binchotan starter pan for convenience.
Fan the charcoal to heat faster.
Mix Sumi or Aramaru charcoal that light up faster with the white binchotan
Please do not burn charcoal indoors, only in well ventilated areas. All types of burning charcoal will produce odorless Carbon Monoxide gas. For best result, keep in cool and dry environments. Damp charcoal may take longer to ignite and may be hazardous.
Chef Reviews “At the restaurant we use binchotan for our hibachi grills. We
grill all types of ingredients from vegetables to proteins, but especially enjoy
using the charcoal for grilling our 140-day dry-aged rib eye. The charcoal
burns consistently for a long time and really gives the meat a perfect sear
and crust. Binchotan burns much hotter and longer than regular charcoal
and because it burns so consistently we are able to cook the proteins to
their desired doneness more easily. We can also manage the heat far more
easily, creating spots that are hotter and cooler as we need to. The charcoal
imparts a wonderful smokiness to grilled foods without overpowering
their natural flavors.” Smoke Wood Sticks are an easy way to impart smoky
flavors to your favorite ingredients. Cut off as much as needed, dip in water
or wine, then light one end for it to burn for up to 4 to 5 hours." - ELEVEN MADISON PARK