Kishu Binchotan, also known as shiro-zumi or white charcoal, is an activated charcoal or carbon made in the Kishu region of Japan. It is a traditional material and is widely used in Japan for food preparation, as a smoke-free, long-burning BBQ fuel and Ikebana (Japanese flower arranging).
Other applications include: water filtration, air filter, radio frequency shielding, electromagnetic wave absorber, bathroom/cupboard/fridge deodorising and personal care products.
This Kishu Binchotan is made from 100% Ubame Oak (Quercus phillyraeoides) which is the official tree of Wakayama prefecture, Japan where it is made.
This process of heating and cooling carbonises the wood structure and creates countless microscopic cavities. It is around 97% pure carbon, It adsorbs or bonds with toxins (heavy metals and chlorine) at a molecular level. It also releases Calcium, Magnesium and Potassium.
Water Filtration Use
Place the Binchotan into a water container or water bottle. 50-60g is recommended per 1 litre of water. Fill the container with tap water.
Chlorine, metals and volatile compounds that cause odours are filtered from the water by moving through the trillions of cavities in the charcoal.
For best results leave overnight. Though you can taste the difference after an hour.
Enjoy the water and continually top-up the container with tap water.
Every 3-4 weeks remove the Binchotan and place it in a saucepan of cold water. Boil the water for 10 minutes. Discard the saucepan water. Cool down and air dry the Binchotan before placing it back into the water container and refilling it with water.
The boiling keeps the Binchotan’s pores open to maximise adsorption and removes microbes.
After 3 months, or when the water is not as ‘fresh’ or a smell is noticeable, replace with a new piece of Kishu Binchotan.
When the microscopic pores are full they can be added to your compost or garden adding valuable carbon to the soil.
For more info on Kishu Binchotan check out our blog.