里山の炭焼き 制作・著作 はとりまさよし氏

里山の炭焼き　制作・著作　はとりまさよし氏

[@akiyoshitajima5230]

私がお借りする炭窯とまったく同じ方式でした。 体に気を付けて、長く長く炭焼きを続けてください。

[@RiontRR]

请问。。。要用啥木材料，才能造成第一项的备长炭？

[@drivestowork]

He loses a lot of material by not having an airtight retort and sealing it to extinguish it.

[@psygnale]

He's not doing it that way because that's how westerners make their traditional black charcoal. That's not what this is. Binchotan (Japanese white charcoal) has been made the way you see it here since the 17th century. It includes a refining step known as "Seiren"...where >after< the wood is pyrolyzed, instead of being suffocated to extinguish it... it's slowly allowed MORE air. They bring the temp UP slowly over hours to about 1800 degrees F...then they immediately remove it from the kiln and extinguish it by burying under a mix of earth and ash and allow it to cool. Binchotan burns cleaner, hotter and about 4x longer than regular black charcoal. It is HIGHLY sought after by the best restaurants in the world and commands a VERY high price...a "Kingford"-sized bag amount (16lbs) of Binchotan will run you anywhere from $80 - $250+.

[@drivestowork]

@@psygnale fascinating, thank you for the info!!

[@RiontRR]

@@psygnale I can make for this product. if I produce it. where can I sell it at a high price...?

[@psygnale]

@@RiontRR Literally anywhere. Hop on Amazon and search for "bitochan charcoal"...the first page of hits is full of stuff $18/lb and up. Same for ebay. Although like any expensive item, a lot of these prices comes from the "clout"...in this case, specific makers or "brands" of charcoal...or the simple fact that the makers are in Japan (using the proper traditional Japanese materials and techniques). I imagine if you can get your name out there and undercut some of the more well known makers in price while offering similar quality, there's no reason why you couldn't make some decent sales. Can't hurt to try!

[@user-by2ss5zt7t]

炭焼きは、ヤマト国が 古代に発明したものであるぞ