和歌山県·特産品
Kishu Bincho Charcoal
The savory aroma of charcoal grilling comes from this very charcoal—Akitsugawa in Tanabe City is known as the 'birthplace of Bincho charcoal' and is a production area for the highest grade of white charcoal, fired at high temperatures using Ubamegashi. The name 'Bincho charcoal' originates from Bitchuya Chozemon, who operated a charcoal wholesale business in Kishu Tanabe during the Genroku era, and began selling the white charcoal produced in the villages of Kinan to Edo. It excels in a balance of heat intensity, long-lasting burn, and low ash production; its production technology is so significant that it has been designated as an intangible folk cultural property of Wakayama Prefecture. For 300 years, through a sustainable harvesting method called 'takubatsu' (selective logging), the forest resources have been continuously recycled. It is a beloved supporting actor for chefs, slowly cooking foods like eel and yakitori using far-infrared radiation.
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