Since "Washoku" (Japanese style cuisine) is registered as World’s Intangible Cultural Heritage, Binchotan, a heating system for grilling since ancient times, is reevaluated in the present days as it is the underpinning of the inheritance of Japanese tradition.
Binchotan is very important heating power because it brings out scent and texture of ingredients, which is an essential point of Washoku.
Binchotan is used in very high-spec restaurants for cooking eel, Yakitori (Japanese style grilled chicken), or Wagyu (Japanese beef).
Thanks to the recent global Washoku boom, Hyuga binchotan is used in the starred restaurants in Europe and the United States.

"Edible Bincho charcoal powder" is made from natural wood, and 6 kinds of minerals are highly contained.
Most of charcoal powder sold in market is made from bamboo charcoal.
Bamboo charcoal is made by the black charcoal method that is processed under low temperature (600-800 Celsius).
Meanwhile, Hyuga binchotan is made by the white charcoal method, so it is burned by high temperature (1000-1200 Celsius). That is why it becomes a highly pure charcoal with no impurities as any organic matter of trees, combustible materials, and oil are burned off. The charcoal contains only carbon and mineral components derived from the logs.
"Edible Bincho charcoal powder" is fine powder, like flour, so that blends very well with any ingredients, and it adds a beautiful black color to the food.
Our charcoal powder is perfect to use for grilled-style menu (it adds grilled flavor without grilling), bread, pasta, latte, etc.