Bincho-tan, also referred to as white charcoal, which is pitch black before and glowing white when it is hot, that would be white hot!
The sound of cold bincho-tan knocking against each other has a unique metallic sound. These charcoals are cement-hardened, created from wood that is heated in an oxygen-limited environment kiln over many days to produce optimal carbonization. Wood is fired at gradually increasing temperatures to over 1,000 degrees to refine the process. If the temperature rises too quickly, the wood will burn and crumble. This creates the odorless burning bincho-tan charcoal.
The bincho-tan white charcoal creates infrared rays, which make the surface of the meat crisp and the interior moist. Unlike other heat sources like gas, there is no steam created, which would condense on the exterior of the food, producing a less crispy result.
