The hibachi (Japanese: ç«é‰¢, "fire bowl") is a traditional Japanese heating device. It consists of a round, cylindrical, or a box-shaped, open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal.
In North America, the term "hibachi" refers to a small cooking stove heated by charcoal (called shichirin in Japanese) or to an iron hot plate (called teppan in Japanese) used in teppanyaki restaurants.
Use
Hibachi chef live at nagoya - a skilled hibachi chef in yonkers ny shows you his style of cooking and preperation of some great japonese food .
As with other braziers, charcoal often sits on a layer of ash. To handle the charcoal, most often a pair of metal chopsticks is used, similar to Western fire irons and tongs, called hibashi (ç«ç®¸, fire chopsticks).
See also
- Kamado
- Japanese cuisine
- Shichirin
References
- Koizumi, K. (1986). Traditional Japanese Furniture: A Definitive Guide. Tokyo: Kodansha International. ISBNÂ 978-0-87011-722-0
- Katoh, A. S. & Katoh, Y. (1996). Blue and White Japan. Hong Kong: Turtle Publishing Co. ISBNÂ 978-0-8048-2052-3
Posting Komentar