Newsletter No. 2. - Water Purifying Kishu Binchotan Charcoal

Water Purifying Kishu Binchotan Charcoal 

After a long break, Kishu Binchotan charcoals are available again.
They are delivered directly from a Binchotan burner who is authenticated by Wakayama prefecture. Kishu is the former name of Wakayama region where originally Kinshu Binchotan production started in the late1600's. 

Kishu Binchotan Charcoal is made of Ubamegashi (academic name: Quercus phillyraeoides), which is most similar to oak. Ubamegashi inhabits in Southwest of Japan. 

Kishu Binchotan charcoal is burned over 1000 degree in the kiln and becomes extremely hard like a steel. Its surface has countless number of pores that absorb the unnecessary substance from the water or unpleasant smell from the air. 

Instruction: 
Before use, boil Binshotan charcoal for 10 minute to remove dust.
Boiling for 10 minute is required about every 10 days to clean pores to renew the purifying power. 

To purify water:
Put 1 Binchotan charcoal into 1l water and leave over night. It absorbs chlorine and chemical from the water and the taste becomes milder. The tea, the coffee, or any kind of food made with this water tastes better. 

To cook rice:
Put 1 Binchotan charcoal on top of rice and cook normally. Rice becomes shinny and more tasty. After each use rinse charcoal and dry quickly preferably under sun light.

To clean air:
Binchotan charcoal absorbs dust and unpleasant smell in the air. It requires a lot of Binchotan, so it's not very recommended, but if you still want to try, put some in living room, closet, or shoes lack.

After use:
The effect of Binchotan charcoal lasts about 3 month. Used Binchotan can be used in the gardening: it neutralises oxidised soil and controls humidity. At best, break charcoal into tiny bits and mix in the soil, but as mentioned, Binchotan is really hard to break and I find it a very hard work, I normally put it on the soil as it is in the original shape.

Binchotan Charcoal is sold from one piece for 10.-.

For any question, please let me know.

Warm regards,
Ena