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the corresponding article in Japanese. (October 2023) Click [show] for important translation instructions.
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The hibachi ( Japanese: 火鉢, fire bowl) is a traditional Japanese heating device. It is a brazier which is a round, cylindrical, or box-shaped, open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal. It is believed hibachi date back to the Heian period (794 to 1185). [1] It is filled with incombustible ash, and charcoal sits in the center of the ash. [2] To handle the charcoal, a pair of metal chopsticks called hibashi (火箸, fire chopsticks) is used, in a way similar to Western fire irons or tongs. [3] Hibachi were used for heating, not for cooking. [3] It heats by radiation, [4] and is too weak to warm a whole room. [2] Sometimes, people placed a tetsubin (鉄瓶, iron kettle) over the hibachi to boil water for tea. [3] Later, by the 1900s, some cooking was also done over the hibachi. [5]: 251
Traditional Japanese houses were well ventilated (or poorly sealed), so carbon monoxide poisoning or suffocation from carbon dioxide from burning charcoal were of lesser concern. [2] Nevertheless, such risks do exist, and proper handling is necessary to avoid accidents. [5]: 255 [6] Hibachi must never be used in airtight rooms such as those in Western buildings. [6]: 129
In North America, the term hibachi refers to a small cooking stove heated by charcoal (called a shichirin in Japanese), [1] or to an iron hot plate (called a teppan in Japanese) used in teppanyaki restaurants. [1]
You can help expand this article with text translated from
the corresponding article in Japanese. (October 2023) Click [show] for important translation instructions.
|
The hibachi ( Japanese: 火鉢, fire bowl) is a traditional Japanese heating device. It is a brazier which is a round, cylindrical, or box-shaped, open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal. It is believed hibachi date back to the Heian period (794 to 1185). [1] It is filled with incombustible ash, and charcoal sits in the center of the ash. [2] To handle the charcoal, a pair of metal chopsticks called hibashi (火箸, fire chopsticks) is used, in a way similar to Western fire irons or tongs. [3] Hibachi were used for heating, not for cooking. [3] It heats by radiation, [4] and is too weak to warm a whole room. [2] Sometimes, people placed a tetsubin (鉄瓶, iron kettle) over the hibachi to boil water for tea. [3] Later, by the 1900s, some cooking was also done over the hibachi. [5]: 251
Traditional Japanese houses were well ventilated (or poorly sealed), so carbon monoxide poisoning or suffocation from carbon dioxide from burning charcoal were of lesser concern. [2] Nevertheless, such risks do exist, and proper handling is necessary to avoid accidents. [5]: 255 [6] Hibachi must never be used in airtight rooms such as those in Western buildings. [6]: 129
In North America, the term hibachi refers to a small cooking stove heated by charcoal (called a shichirin in Japanese), [1] or to an iron hot plate (called a teppan in Japanese) used in teppanyaki restaurants. [1]