For centuries, charcoal was a key resource in everyday Japanese life, and it is still used in a great variety of ways today. For Japanese cuisine, which uses simple preparation methods to get the most out of ingredients' original tastes, charcoal is essential. Charcoal makers still ply their trade using traditional methods. In the 8th century, an emperor embarked on a construction project that would become the largest-scale use of charcoal in Japanese history. In the old days, charcoal was widely used as a household fuel. The advent of electricity and gas has brought an end to that, but charcoal is still used in homes to regulate moisture, by farmers to help their soil, and in tea ceremonies as a source of beauty. On this edition of BEGIN Japanology, our theme is charcoal. We examine its many uses in Japan over the centuries.