The high-quality charcoal made from ubame oak and used in Japanese grilling is binchotan.
Binchotan, also called binchō-zumi or white charcoal, is a dense hardwood charcoal traditionally produced in Japan. Ubame oak, especially Quercus phillyraeoides, is its characteristic raw material. The charcoal burns with steady, intense heat and relatively little smoke, qualities that make it prized for grilling foods such as yakitori, seafood, and wagyu beef.
Its traditional production is associated with Wakayama Prefecture, particularly the former Kishū region. The craft is linked to Bichū-ya Chōzaemon, who is said to have begun making it in Tanabe during the Genroku era of the Edo period. Wakayama’s regional product is known as Kishū binchōtan.
Binchotan is produced by slowly carbonizing oak in a kiln and then raising the temperature dramatically before the charcoal is removed and cooled with an earthy mixture. This process makes it unusually hard; pieces can produce a metallic ringing sound when struck. “Hibachi,” “shichirin,” and “sumibi” refer to grills, cooking methods, or charcoal-related terms—not this particular charcoal.