The Difference: Hibachi vs Shichirin vs Teppanyaki
Recently, I have learned from English Wikipedia that in North America, “Hibachi (火鉢)” refers to a small cooking stove heated by charcoal or to an iron hot 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 are respectively called “Shichirin (七輪)” and “Teppan (鉄板)”.
In fact, Hibachi and Shichirin have similar shapes and look like the same thing, while when Japanese people hear Teppan, many will probably bring to mind “Teppanyaki (鉄板焼き)”.
What are Hibachi, Shichirin, and Teppanyaki in Japan?
Then, what are Hibachi, Shichirin, and Teppanyaki in Japan? Today, for people who want to know the original meanings, I will talk about how they differ from one another.
First off, “Hibachi (火鉢: literally meaning Fire Bowl)”, also known as “Hibitsu (火櫃)” or ”Hioke (火桶)”, is a traditional Japanese heating appliance made from ceramic material, metal, or wood.
Hibachi is usually used indoors by burning charcoal on a layer of ash mainly to warm the body in the winter, sometimes for easy cooking.
Today, because of the increased use of air conditioners, Hibachi is rarely used but favored as an interior decoration.
Next, “Shichirin (七輪: literally meaning Seven Rings)”, called “Kanteki (かんてき)” in the Kansai region, is a traditional Japanese portable cooking stove typically made from diatomaceous earth and is used both indoors and outdoors.
Using wood charcoal or charcoal briquettes as fuel, Shichirin emits lots of infrared rays and features its high heating efficiency.
For the properties, Shichirin is suitable for grilling meat and fish by using a BBQ grill net, and in Japan, the stove is sometimes used for cooking Yakiniku.
Lastly, “Teppanyaki (鉄板焼き: literally meaning Iron Plate Grill)” refers to the dishes cooked on an iron griddle or Teppan.