Binchōtan

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Binchō-tan or binchō-zumi (備長炭) is a traditional charcoal of Japan. It dates to the Edo period, when during the Genroku era, a craftsman named Bitchū-ya Chōzaemon (備中屋 長左衛門) began to produce it in Tanabe, Wakayama. The raw material is ubame oak, Quercus phillyraeoides, now the official tree of Wakayama Prefecture. Its fineness and high quality are attributed to steaming at high temperature. Because it burns hot, it is a favorite of unagi and yakitori cooks. The name binchō-tan has come into broader use to designate white charcoal generally, and even products from outside Japan, as well as those made of other species, have come to use the name. Foreign products have become scarce following a 2004 export restriction promulgated for forest protection by the People's Republic of China.

Binchō-tan has found uses other than as a fuel. Bits can be added to rice during cooking to remove chalky flavor, placed in shoe-cabinets to absorb odors, and put in rooms to freshen the air.

Binchō-tan is harder than the usual black charcoal, and rings with a metallic sound when struck. Wind chimes and a musical instrument, the tankin ("charcoal-xylophone") have been made from it.