Ubame Oak
| Functions | Filters pollutants from water. In cooking rice, to emit a uniform heat. To neutralise odours. |
|---|---|
| Material | Ubame oak from the natural forests of Wakayama, over 90% carbon |
| Cultivation | From sustainable forestry, using only older trees. No pesticides or other chemicals used |
| Production | Elaborate handcrafting, at least 10 days in a custom-made charcoal kiln |
| Dimensions | Ø 2,2-3,5cm |
| Weight | approx. 50g x 2 pieces |
| Storage life | Can be used as a water filter for up to 6 months. |
Note: As this is a natural product, there may be slight variations in dimensions and weight.
Binchōtan is a very popular activated charcoal in Japan, traditionally made from the wood of the ubame oak. The wood is burned at temperatures of over 1000°, which makes it much harder and more durable than conventional charcoal. In the Wakayama region, the tradition of making Binchōtan goes back over a thousand years, taking its name, meaning "Binchō charcoal" (備長炭), from a 17th century charcoal merchant from Wakayama. He perfected charcoal production and popularised it across Japan.
Before first use, the Binchōtan should be placed in boiling water for about 10 minutes and then allowed to dry completely. For water purification, simply place the Binchōtan in a water container for 6-8 hours. The micropores filter pollutants from the water and enrich it gently with minerals. It can also be used for cooking rice, by simply placing it on the rice before cooking. In addition to purifying the cooking water, the Binchōtan emits infrared rays, which exposes the rice to a uniform cooking temperature, lending it a better taste and texture. After about 6 months as a water filter, the Binchōtan can be repurposed as an air purifier for use around the house, where it absorbs odours and pollutants such as house dust. Finally, it is also common in Japan to crush Binchōtan with a hammer after prolonged use and mix it in small amounts with soil for houseplants for improved moisture retention and protection against harmful bacteria.
