What are Hibachi, Shichirin, and Teppanyaki in Japan?

I have learned from English Wikipedia recently that in North America, Hibachi (火鉢) refers to a small cooking stove heated with charcoal or a hot iron plate used in Teppanyaki restaurants.

I don’t mind if a Japanese word has different meanings overseas. But in Japan, the small cooking stove and the iron plate have the name, Shichirin (七輪) and Teppan (鉄板).

While Hibachi and Shichirin look like the same thing with similar shapes, when we Japanese hear Teppan, the first thing that comes to many people’s minds will probably be Teppanyaki (鉄板焼き).

Hibachi vs. Shichirin vs. Teppanyaki

Then, what are Hibachi, Shichirin, and Teppanyaki in Japan? Today, I will explain how they differ from one another.

Hibachi (火鉢)

First, Hibachi (火鉢: meaning Fire Bowl), also known as Hibitsu (火櫃) or Hioke (火桶), is a traditional Japanese heating appliance made from ceramic materials, metal, or wood.

We usually use Hibachi indoors mainly to warm the body in the winter, sometimes for easy cooking, by burning charcoal on a layer of ash.

Today, because of the increased use of air conditioners, the fire bowl is rarely used but favored as an interior decoration.

Shichirin (七輪)

Next, Shichirin (七輪: meaning Seven Rings), also called Kanteki (かんてき) in the Kansai region, is a traditional Japanese portable cooking stove typically made from diatomaceous earth, used both indoors and outdoors.

Using wood charcoal or charcoal briquettes as fuel, Shichirin emits plenty of infrared rays, featuring its high heating efficiency.

For the properties, this stove is suitable for grilling meat/fish with a BBQ grill net, sometimes prepared for Yakiniku.

Teppanyaki (鉄板焼き)

Lastly, Teppanyaki (鉄板焼き: meaning Iron Plate Grill) refers to the cooking/grilling on a metal griddle or Teppan.

Representative Teppanyaki dishes include steak, Okonomiyaki, and Yakisoba, and the Yakiniku using Teppan can also be called Teppanyaki.

(Reference Pages: Wikipedia Hibachi, 火鉢, 七輪, 鉄板焼き)