Japanese charcoal, particularly Binchotan, is prized for its superior quality of burning in addition to the excellent heat retention at high temperatures. Most fine quality charcoal contains 80% of carbon component, which produces minimal odour associated with the impurities and volatile components. However, in binchotan charcoal, the carbon component is 93% to 95%, meaning food grilled with it retains its own natural flavours at the most purest state. Since Binchotan charcoal is nearly pure carbon, it momentarily reaches temperatures of 1000°C yet produces no flame or odour. This flameless and therefore gentle technique of grilling is cherished by barbeque connoisseurs worldwide.