Hibachi
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The hibachi (Japanese:
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]
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A traditional charcoal hibachi, made c. 1880–1900
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House of the Edo period (Fukagawa Edo Museum)
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Two women and a man warming themselves by a hibachi
See also
[edit]- 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
- Japanese cuisine
References
[edit]- ^ a b c "'Hibachi' Probably Doesn't Mean What You Think It Does". Japanese Food Guide. 5 May 2021.
- ^ a b c Dresser, Christopher (1882). Japan: Its architecture, art, and art manufactures. London: Longmans, Green, and Co. pp. 22–23. hdl:2027/yale.39002009493082.
- ^ a b c Hough, Walter (1928). "Collection of heating and lighting utensils in the United States National Museum". Bulletin of the United States National Museum. 141. Washington D.C.: United States National Museum, Smithsonian Institution: 83–84. hdl:2027/uiug.30112032539204.
- ^ Tsujimoto, Kennosuke (1935).
煖房 並 に台所 用 熱源 と一酸化 炭素 の害毒 と其 の對策 (其一) [Heat sources for heating and kitchen, hazards of carbon monoxide and their prevention]. Kaji to eisei (家事 と衛生 ) (in Japanese). 11 (1): 27. doi:10.11468/seikatsueisei1925.11.25. ISSN 1883-6615. (bibliographic data:[1]) - ^ a b Arnold, Edwin (1904). "The Japanese Hearth". In Singleton, Esther (ed.). Japan as seen and described by famous writers. New York: Dodd, Mead and company. pp. 250–256. hdl:2027/hvd.32044013638895.
- ^ a b
大阪 市立 衛生 試験 所 (Osaka City sanitary laboratories) (1940).炭火 中毒 の話 –一酸化 炭素 中毒 . Kaji to eisei (家事 と衛生 ) (in Japanese). 16 (2): 126–128. doi:10.11468/seikatsueisei1925.16.2_123. ISSN 1883-6615. (bibliographic data:[2])