This charcoal is made by burning Ubame oak in a kiln at approximately 1200 degrees Celsius, then taking it out and covering it with wet charcoal. Sometimes ash remains, and it is also known as white charcoal. Features: Excellent adsorption, deodorization, far-infrared emission, negative ion emission, and antistatic properties. How to Use: Use as is: As a stirrer, stir drinks more than 10 times. You can feel that the taste becomes milder. Use broken: For cooking rice: It cooks deliciously. For drinking water: It adsorbs unnecessary components and makes the taste milder. For frying: It fries crispy. For salty foods: It adsorbs saltiness and eliminates saltiness. For deodorization: For deodorizing small rooms such as cars. Precautions: Initially and occasionally, sterilize by boiling for about 10 minutes, then dry in the sun. Do not use detergent. When washing, use a scrubbing brush and wash with water. It is a flammable material, so do not use it in equipment that generates heat, such as a microwave oven.