Hibachi

The hibachi (Japanese: ^?, lit. "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 (teppan) used in teppanyaki restaurants.

It is not known when the hibachi was first used in Japan. Written records suggest that it was in use by the Heian period (794–1185 AD).

Owing to the low availability of metal in Japan, early hibachis were made from dug-out cypress wood lined with clay. However, craftsmen soon began to make more decorative versions with lacquered finishes, gold leaf, and other artistic embellishments. Stronger materials such as metal and ceramics became popular over time. Traditional hibachis can be very attractive objects and are today sometimes sold as antiques. They were originally used mainly by the samurai classes and aristocrats but gradually spread among the general population. Their design developed throughout the Edo period.

For most of its history the hibachi was used for heating, but it has been put to many uses: for example, as a cigarette lighter and portable stove for Japanese troops during World War II.

The hibachi was a common sight in Japan before the Second World War and was often seen in waiting rooms at train stations; it became a rarity and was gradually replaced by the oil heaters now commonplace in Japan. (Central heating is relatively rare in Japanese homes.) Hibachis remain in use in some traditional settings, such as tea ceremony, older stores, and outdoor festivals in winter, such as setsubun.

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