This beautiful black loaf of bread is what inspired this website it took me a while to get my hands on some bamboo charcoal powder but now that i have it i will be baking a ton of these. Some months ago I stumbled upon an image of an all-black loaf I didn't know you could get bread to be that dark. I tasted some squid ink in japan before in pasta and in korean gimbap so I assumed that's what they had used. Using squid ink to tint food wasn't particularly appealing to me so I was happy when i learned about Bamboo charcoal.
Getting your hands on it isn't easy especially in Canada. I saw stores on amazon.com that sold it but nothing around my area. I bought a small amount at a health food store where I live but it wasn't much (also crazy expensive). After searching all over I concluded that the best place to get it was in Japan and since i travel there often I assumed it would be relatively easy to get. Wrong again. It's almost impossible to purchase in store or maybe i wasn't taking to the right people or going to the right places.
Finally found some available for purchase on amazon.co.jp or maybe i wasn't taking to the right people or going to the right places.
Finally found some available for purchase on amazon.co.jp since i lived in temporary housing shipping there wasn't ideal. Luckily a good friend agreed to have it shipped to her place and thankfully it arrived before i left the country. SO that's how i got my hands on bamboo charcoal powder! Wasn't easy but i got it from the best possible source through Taketora. They've been growing and making things out of bamboo for years and years they're true artisans.
Cooking with bamboo charcoal is a breeze you don't need to add much to make your food black. It doesn't add taste to a recipe either it's purely aesthetic. While it doesn't add any distinct flavour