Hibachi

Japanese heating device

For the Japanese restaurant concept, see Teppanyaki.

For the video game boss with the same name, see DoDonPachi.

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A porcelain hibachi North American "hibachi" cast iron grill

The hibachi (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 dates back to the Heian period (794 to 1185).[1] They are filled with incombustible ash with charcoal sitting 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 originally 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]

* Primitive hibachi from before the Edo period (1600–1868) (Fukagawa Edo Museum)

* A traditional charcoal hibachi, made c. 1880–1900

* House of the Edo period (Fukagawa Edo Museum)

* Two women and a man warming themselves by a hibachi

## See also

[edit]

* Brazier
* Japanese traditional heating devices:
* Kamado: a kitchen stove
* Shichirin: a portable brazier
* Tabako-bon: a mini brazier to light tobacco in kiseru pipes
* Kotatsu: a covered table over a brazier
* Japanese tea utensils § Hearths
* Chagama
* Tetsubin
* Japanese cuisine

## References

[edit]

1. ^ a b c "'Hibachi' Probably Doesn't Mean What You Think It Does". Japanese Food Guide. 5 May 2021.
2. ^ a b c Dresser, Christopher (1882). Japan: Its architecture, art, and art manufactures. London: Longmans, Green, and Co. pp. 22–23\. hdl:2027/yale.39002009493082.
3. ^ a b c Hough, Walter (1928). "Collection of heating and lighting utensils in the United States National Museum". Bulletin of the United States National Museum. 141. Washington D.C.: United States National Museum, Smithsonian Institution: 83–84\. hdl:2027/uiug.30112032539204.
4. ^ Tsujimoto, Kennosuke (1935). 煖房並に台所用熱源と一酸化炭素の害毒と其の對策(其一) [Heat sources for heating and kitchen, hazards of carbon monoxide and their prevention]. Kaji to Eisei 家事と衛生 (in Japanese). 11 (1): 27. doi:10.11468/seikatsueisei1925.11.25. ISSN 1883-6615. (bibliographic data: [1])
5. ^ a b Arnold, Edwin (1904). "The Japanese Hearth". In Singleton, Esther (ed.). Japan as seen and described by famous writers. New York: Dodd, Mead and company. pp. 250–256\. hdl:2027/hvd.32044013638895.
6. ^ a b Osaka City Sanitary Laboratories (1940). 炭火中毒の話 – 一酸化炭素中毒 [Charcoal Poisoning Story – Carbon Monoxide Poisoning]. Kaji to Eisei 家事と衛生 (in Japanese). 16 (2): 126–128\. doi:10.11468/seikatsueisei1925.16.2_123. ISSN 1883-6615. (bibliographic data: [2])

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