Hibachi

You can help expand this article with text translated from the corresponding article in Japanese. (October 2023) Click [show] for important translation instructions. View a machine-translated version of the Japanese article. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia. Consider adding a topic to this template: there are already 1,260 articles in the main category, and specifying|topic= will aid in categorization. Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article. You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing Japanese Wikipedia article at [[:ja:火鉢]]; see its history for attribution. You may also add the template {{Translated|ja|火鉢}} to the talk page. For more guidance, see Wikipedia:Translation.

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. It is believed hibachi date back to the Heian period (794 to 1185).^[1] It is filled with incombustible ash, and charcoal sits in the center of the ash.^[2] To handle the charcoal, a pair of metal chopsticks called hibashi (火箸, fire chopsticks) is used, in a way similar to Western fire irons or tongs.^[3] Hibachi were used for heating, not for cooking.^[3] It heats by radiation,^[4] and is too weak to warm a whole room.^[2] Sometimes, people placed a tetsubin (鉄瓶, iron kettle) over the hibachi to boil water for tea.^[3] Later, by the 1900s, some cooking was also done over the hibachi.^[5]: 251

Traditional Japanese houses were well ventilated (or poorly sealed), so carbon monoxide poisoning or suffocation from carbon dioxide from burning charcoal were of lesser concern.^[2] Nevertheless, such risks do exist, and proper handling is necessary to avoid accidents.^{[5]: 255 [6]} Hibachi must never be used in airtight rooms such as those in Western buildings.^[6]: 129

In North America, the term hibachi refers to a small cooking stove heated by charcoal (called a shichirin in Japanese),^[1] or to an iron hot plate (called a teppan in Japanese) used in teppanyaki restaurants.^[1]

• 
  Primitive hibachi from before the Edo period (1600–1868) (Fukagawa Edo Museum)
• 
  A traditional charcoal hibachi, made c. 1880–1900
• 
  House of the Edo period (Fukagawa Edo Museum)
• 
  Two women and a man warming themselves by a hibachi

• Brazier
• Japanese traditional heating devices:
  • Kamado: a kitchen stove
  • Shichirin: a portable brazier
  • Tabako-bon: a mini brazier to light tobacco in kiseru pipes
  • Kotatsu: a covered table over a brazier
  • Japanese tea utensils § Tea hearths
    • Chagama
    • Tetsubin
• Japanese cuisine

This article related to the culture of Japan is a stub. You can help Wikipedia by expanding it.

• v
• t
• e