Washed and boiled Kishu Binchotan high-grade charcoal produced ubame oak 200g

Description

Carefully selected and cut to the highest quality. Kishu We offer our products with the pride and care that only a kiln maker of Binchotan can provide. It is used for water purification, rice cooking, and cooking. It is useful for water purification, rice cooking, and cooking.

"How to use "Cooking Charcoal

1. Tempura and fried dishes

When Binchotan is added to cooking oil, the far-infrared effect will quickly cook the inside of the food. When binchotan is added to cooking oil, the far-infrared effect will quickly heat up the inside of the food and make it crispy. The adsorption effect of binchotan prevents the oil from becoming cloudy. The adsorption effect of Binchotan prevents the oil from becoming cloudy.

1) Use one bottle per frying.

2) Be sure to put in the binchotan before the oil is cold. If you put binchotan in hot If you put binchotan in hot oil, it may cause oil to splatter.

* If you crush used binchotan and put it in a flower pot, it is effective for plant growth.

2. Drinking water

Effect: Binchotan's adsorption effect removes scientific substances such as chalk and trihalomethane. The natural minerals contained in Bincho charcoal can be used as a filter. The natural minerals contained in Binchotan dissolve into the water, resulting in delicious mineral water. It is said that the natural minerals contained in Binchotan dissolve into the water, resulting in delicious mineral water.

1) Use 3 to 4 bottles of this product per liter of water.

If you boil it once a week, you can use it for about a month.

* Wash it with water each time you reuse it, and let it dry naturally before use.

Do not use detergent. Do not use any detergent. (Binchotan has the property of absorbing substances.)

3. Cooking rice

When rice is cooked with Binchotan, it becomes fluffy and delicious due to the far-infrared effect. When rice is cooked with Binchotan, the far-infrared effect makes the rice fluffy and delicious. When the rice is kept warm, the rice becomes fluffy and delicious due to the far-infrared effect. When the rice is kept warm, it prevents the rice from yellowing and smelling bad.

(1) Use one bottle of this product for every three cups of rice.

(2) Use the product about 30 times.

* Wash the product with water each time it is reused, and let it dry naturally before use.

Do not use any detergent.

* Binchotan is very hard and may have sharp edges. Please handle with care. Please be careful when handling.

* This product is designed for cooking. Do not use it as fuel. Do not use as fuel. Do not use as fuel. Do not use as fuel.?

* Keep out of the reach of children.

????????????????????Japanese Traditional Charcoal ??? World Heritage Kumano - YouTube

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Binchotan has a long history and dates back to the Heian period, 1200 years ago. At that time, a charcoal called "Kumano charcoal" was burned in the villages of the Kumano region of Nankishu.

It is said that during the Edo Genroku era, the coal makers of the current Akizugawa River, Tanabe City, Wakayama Prefecture, improved Kumano Charcoal and devised Bincho Charcoal, which was then completed and popularized by Bintan Yacho Soemon, a charcoal wholesaler. I am.

Bincho charcoal, which is made of hard wood such as Ubamegashi, is considered to be the finest white coal. Ubamegashi, which is also a prefectural tree in Wakayama Prefecture, has a hard wood quality and the tree itself is not suitable as a material for construction or woodworking products, but it is hard enough to be cut even if it is sawtooth when baked as white charcoal with the method that has been inherited for many years Good charcoal is made.

The production of Bincho charcoal has been inherited in the warmer regions of the Pacific Ocean where Ubamegashi grow, mainly in Wakayama and Kochi prefectures, and today, Kishu Bincho charcoal, Tosa Bincho charcoal are named after their production areas. It is called "Hyuga Binchotan".

Kishu Bincho charcoal requires more than 10 days from kiln insertion to baking, during which the carver works only on the smell and color of smoke. It is said that while the kiln is being lit, you will not lose your mind during the day, night or even once. In particular, the kiln dashi work takes more than half a day, and in the summer, you must work in unprecedented heat in front of the kiln.

Kishu Binchotan's coal-making technology, which requires many years of experience and strong physical strength, was designated as an intangible cultural property in Wakayama Prefecture in 1974.

Bincho charcoal, which is currently active in every aspect of our lives, among them, Kishu Bincho charcoal is the finest product of charcoal produced by the skills and sensibilities of skilled coal makers.

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