Hibachi
The hibachi (Japanese: 火鉢, "fire bowl") is a traditional Japanese heating device.
A porcelain hibachi
Primitive hibachi before Edo period (Fukagawa Edo Museum)
A traditional charcoal hibachi, made circa 1880 - 1900
House of Edo period (Fukagawa Edo Museum)
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
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 (火箸, fire chopsticks).
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See also
References
- Koizumi, K. (1986). Traditional Japanese Furniture: A Definitive Guide. Tokyo: Kodansha International. ISBN 978-0-87011-722-0
- Katoh, A. S. & Katoh, Y. (1996). Blue and White Japan. Hong Kong: Turtle Publishing Co. ISBN 978-0-8048-2052-3
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