紀州備長炭とは / About

 備長炭の歴史は古く、1200年前も昔の平安時代にさかのぼります。当時、南紀州の熊野地方の村々では、「熊野炭(ゆうやたん)」と呼ばれる炭が焼かれていました。

そして、江戸元禄時代に現在の和歌山県田辺市秋津川の製炭士たちが熊野炭を改良して備長炭を考案し、炭問屋の備中屋長左右衛門がこれを完成させ、普及させたといわれています。


Binchotan has a long history and dates back to the Heian period, 1200 years ago. At that time, a charcoal called "Kumano charcoal" was burned in the villages of the Kumano region of Nankishu.

It is said that during the Edo Genroku era, the coal makers of the current Akizugawa River, Tanabe City, Wakayama Prefecture, improved Kumano Charcoal and devised Bincho Charcoal, which was then completed and popularized by Bintan Yacho Soemon, a charcoal wholesaler. I am.


ウバメガシなどの堅い木を材料とする備長炭は、白炭の中で最高級品とされています。和歌山県の県木でもあるウバメガシは、木質が硬く、木そのものは建築や木工製品の材料には不向きですが、長年受け継がれてきた製法で白炭として焼くとノコギリでも切れないぐらい堅く、火持ちの良い炭ができあがります。

備長炭づくりは、ウバメガシの生育する太平洋側の温暖な地域、主に和歌山県や高知県などで受け継がれており、現在は、その生産地にちなんで「紀州備長炭」「土佐備長炭」「日向備長炭」などと呼ばれています。


Bincho charcoal, which is made of hard wood such as Ubamegashi, is considered to be the finest white coal. Ubamegashi, which is also a prefectural tree in Wakayama Prefecture, has a hard wood quality and the tree itself is not suitable as a material for construction or woodworking products, but it is hard enough to be cut even if it is sawtooth when baked as white charcoal with the method that has been inherited for many years Good charcoal is made.

The production of Bincho charcoal has been inherited in the warmer regions of the Pacific Ocean where Ubamegashi grow, mainly in Wakayama and Kochi prefectures, and today, Kishu Bincho charcoal, Tosa Bincho charcoal are named after their production areas. It is called "Hyuga Binchotan".


紀州備長炭は、窯入れから焼き上がりまで10日以上必要とし、その間、製炭士は匂いと煙の色などだけをたよりに作業を進めます。窯に火を入れている間は、昼でも夜でも一時も気が抜けないといいます。特に窯だしの作業は、半日以上におよび、夏場は窯を前に想像を絶する熱さの中で作業しなければなりません。

長年の経験と強靱な体力が要求される紀州備長炭の製炭技術は、昭和49年に和歌山県の無形文化財に指定されました。

現在は私たちのあらゆる生活の場面で活躍している備長炭、その中でも紀州備長炭は、熟練された製炭士たちの技術と感性から生み出された炭の最高級品です。


Kishu Bincho charcoal requires more than 10 days from kiln insertion to baking, during which the carver works only on the smell and color of smoke. It is said that while the kiln is being lit, you will not lose your mind during the day, night or even once. In particular, the kiln dashi work takes more than half a day, and in the summer, you must work in unprecedented heat in front of the kiln.

Kishu Binchotan's coal-making technology, which requires many years of experience and strong physical strength, was designated as an intangible cultural property in Wakayama Prefecture in 1974.

Bincho charcoal, which is currently active in every aspect of our lives, among them, Kishu Bincho charcoal is the finest product of charcoal produced by the skills and sensibilities of skilled coal makers.