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North American "Hibachi" cast iron grill. In North America, small BBQ cooking stoves resembling shichirin are referred to as "hibachi" or "hibachi-style", which in Japanese refers to a small heating device which is not usually used for cooking. It has been suggested that these grills were confusingly marketed as "hibachi" when they were ...
A porcelain hibachi North American "Hibachi" cast iron grill. 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.
In Japanese cuisine, robatayaki (炉端焼き, literally "fireside-cooking"), often shortened to robata (ろばた in hiragana), refers to a method of cooking, similar to barbecue, in which items of food are cooked at varying speeds over hot charcoal. Many Japanese restaurants, both in Japan and abroad, specialize in this style of food preparation.
They are commonly confused with the hibachi barbecue grill, which is called shichirin in Japanese, and has a charcoal or gas flame and is made with an open grate design. With a solid griddle-type cook surface, the teppan is capable of cooking small or semisolid ingredients such as rice, egg and finely chopped vegetables.
Binchō-tan (Japanese: 備長炭, [biɲtɕoꜜːtaɴ]), also called white charcoal or binchō-zumi, is a type of high-quality charcoal traditionally used in Japanese cooking. Its use dates back to the Edo period when during the Genroku era, a craftsman named Bichū-ya Chōzaemon ( 備中屋 長左衛門 ) began to produce it in Tanabe, Wakayama .
Yakiniku (Japanese: 焼き肉/焼肉), meaning "grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine.. Today, "yakiniku" commonly refers to a style of cooking bite-size meat (usually beef and offal) and vegetables on gridirons or griddles over a flame of wood charcoals carbonized by dry distillation (sumibi, 炭火) or a gas/electric grill.
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