Kishu binchotan is a dense white charcoal made in Wakayama, Japan, from ubame oak. It takes longer to light than ordinary lump charcoal or briquettes, but once it is burning it gives steady heat for a long time. Here is how to light it, store it, put it out and use it again.
The times and amounts in this guide are general guidelines, not guaranteed values. They change with the size of the pieces, your equipment, wind and humidity.
What you need
- A charcoal chimney starter (a metal pot with holes in the bottom)
- A heat source used outdoors, such as a gas side burner or a natural fire starter. Never put a chimney starter on a portable butane canister stove: the canister can overheat and explode.
- Long metal tongs and heat-resistant gloves
- A charcoal extinguisher pot with a lid
Do not use lighter fluid or chemical fire starters. They can leave fumes and an unpleasant taste on your food.
How to light binchotan
- Arrange the pieces loosely in the chimney so that air can flow between them.
- Start on low heat. Warm the chimney over a low flame for about 5 to 10 minutes, then raise the heat gradually. Putting cold charcoal straight into strong heat is a main cause of cracking and popping.
- Wait until the fire has spread through every piece. The charcoal is ready when the pieces glow evenly and a thin layer of white ash covers the surface.
- Move the coals to your grill with tongs and spread them out.
| Shape | Typical time to light |
|---|---|
| Komaru (2–3 cm) | about 15–25 minutes |
| Jokomaru (3–4 cm) | about 20–30 minutes |
| Hanmaru (half round) | about 20–35 minutes |
| Chumaru (4–6 cm) | about 25–40 minutes |
Allow about 30 to 60 minutes from lighting to the start of cooking. Lighting some easy-to-light charcoal first and using it to light the binchotan also works well.
Why binchotan pops, and how to prevent it
Binchotan sometimes cracks and throws small fragments as it heats up. This happens mainly when moisture or gas inside the charcoal expands suddenly.
- Store it away from humidity (see below).
- Warm it slowly on low heat. Do not put cold charcoal straight into strong heat. This also applies to pieces you add during cooking.
- Drying damp charcoal in the sun, in a well-ventilated place, reduces moisture on the surface. It may not dry the inside, so it can still pop after drying.
- Keep your face away while it is lighting, and watch for flying fragments.
How to store it
Keep unused charcoal sealed in a thick bag, inside a box or a container with a lid. Add a desiccant (drying packet) if needed. Store it indoors, where rain, humidity and temperature changes reach it least, on a shelf or rack rather than directly on the floor or the ground.
How to put it out
- We recommend a charcoal extinguisher pot. Move the coals with tongs into the pot and close the lid. Without air, the fire goes out.
- The pot gets very hot. Set it on a non-flammable surface, away from children and pets, and do not open or move it until it has cooled completely.
- Dispose of ash only when it is completely cold, in a metal container with a lid.
- An extinguisher pot is better than water. Charcoal put out with water cracks and soaks up water, and it may pop when heated again. We do not recommend using it as fuel again, even after drying.
- Do not pour water on your konro grill. A diatomite grill absorbs water and becomes brittle.
- Closing the vents of the grill is not enough to put the fire out.
How to reuse it
Binchotan put out in an extinguisher pot can be used again while the pieces are still a good size and not crumbling. The pieces get smaller each time, so there is no fixed number of uses.
- Let the used pieces cool completely, then keep them dry.
- Next time, light the used pieces first. They help to light the fresh charcoal.
- Do not use pieces that are heavily soaked with grease or have broken into small crumbs.
Which shape to choose, and how much to use
| Use | Recommended shapes | Why |
|---|---|---|
| Yakitori | Komaru, Jokomaru | Steady heat, easy to line up |
| Yakiniku (tabletop grilling) | Komaru, Hanmaru | Easy to arrange under the grilling area |
| Shichirin (small home grill) | Komaru, Hanmaru | Easy to fit to the size of the grill |
| Barbecue | Jokomaru, Chumaru | Suited to long cooking |
| Restaurants, long service | Jokomaru, Chumaru | Fewer refills |
| Grill | Typical first load |
|---|---|
| Small shichirin (1–2 people) | about 300–500 g |
| Standard shichirin or tabletop grill (2–4 people) | about 500 g–1 kg |
| Barbecue grill (4–6 people) | about 1.5–3 kg |
Adjust the amount to the size of your grill, what you cook, how long you cook and the airflow. For konro grill sizes, see our konro grill size chart.
How long it burns
In the right conditions, Kishu binchotan burns for several hours. The time it glows is not the same as the time it gives good cooking heat, so we do not give a fixed burn time for each shape. As a general tendency:
- Komaru: catches fire relatively easily and gives steady heat.
- Jokomaru: thicker than Komaru and suited to longer cooking.
- Chumaru: thick and heavy; slow to light but suited to long cooking.
- Hanmaru: tends to burn gently, and some may be left unburned.
If the heat drops, move the coals or add pieces that have been fully pre-heated.
Safety
Burning charcoal produces carbon monoxide, which you cannot see or smell.
- At home: use outdoors only. Never use the grill indoors, in a garage, tent or vehicle, even with windows open. Do not bring the grill or the extinguisher pot inside until the coals are completely out.
- Restaurants: indoor use requires a commercial exhaust system for solid-fuel cooking (NFPA 96) approved by your local fire authority, and good ventilation.
- Keep children and pets away from lit charcoal, never leave it unattended, and make sure the fire is completely out after use.