Talk:Hibachi

Adding References
I would like to add two references to the "Hibachi" page. While most of the information on the page is accurate and verifiable, references would greatly improve the credibility and accuracy of the page. Thank you. Dmn3-NJITWILL (talk) 12:51, 7 April 2012 (UTC)

Gilbert Arenas
Do we really need the stuff about Gilbert Arenas, the NBA player? I don't see how that helps define "hibachi". It's just fan talk.

FreeNachos (talk) 05:22, 9 June 2008 (UTC)


 * I have tagged the section and will delete unless there is compelling argument not to. --Fremte (talk) 02:08, 2 July 2008 (UTC)

Other discussion
hibachi is not just eating but also seeing the cook to cook .. and the food is so good .... i like it a lot. if the cook's skill great, wow !! add the food delicious ...

Teresa

there should be a link to the son-of-hibachi page. There _is_ a son-of-hibachi page, isn't there?

What is the relationship between hibachi and teppanyaki? Can someone sum it up in a sentence? -- Sylvar


 * Teppanyaki is a style of cooking that is generally very heavy on presentation. Hibachi is what it is cooked on.  A good western analogy is the barbecue style of cooking, which is generally done on a grill.  --Kralizec! | talk 02:12, 22 March 2006 (UTC)

The flat heated surface for cooking is called a "teppan." The kind of cooking that is done on it is called "teppanyaki." This is not hibachi and hos no relationship to hibachi. In Japanese, hibachi is for heating. In North America the term hibachi is often used for a device that holds visible charcoal for the purposes of cooking on - in Japanese this is actually a shichirin. That is not to say that the North American usage is essentially "wrong" - we just accept that when foods and cooking devices a taken from one country to another there are often changes to the style, terminology, dishes etc. — Preceding unsigned comment added by 161.43.88.196 (talk) 00:22, 16 October 2013 (UTC)

Info removed pending verification
The following info was added to the article by 125.14.52.125:


 * Actually, hibachi don't use for steak. Correctly, it is called "Shichirin".
 * Hibachi is essentially used for heating body and water. In recent days,the hibachi reconsider as a heater not only body also Heart & Soul.

Given its lack of WP:CITE, it has been removed to the talk page pending verification of WP:RS. --Kralizec! | talk 12:38, 26 March 2006 (UTC)

Teppanyaki
The hot plate thing which teppanyaki is cooked on is called a 'teppan' (iron-plate) and is heated by gas. It is not a hibachi which is more of a charcoal heater. —This unsigned comment was added by 62.173.119.59 (talk • contribs) 10:21, 4 April 2006.


 * The modern version of the hibachi is often gas powered. This is especially common in American restaurants serving Japanese food.  The following is from the Benihanas restaurant website:
 * Hibachi (firebox) is the traditional Japanese cook stove which used charcoal as fuel for the preparation of food. Today most hibachi are gas powered and used to grill meats and vegetables.
 * Perhaps the article should better delineate between the traditional charcoal and the more modern gas versions of the hibachi? --Kralizec! (talk) 12:52, 5 April 2006 (UTC)

Me again, did a bit of research. Hope that clarifies things between different meanings of the word - the original hibachi, the american use of the term to refer either the modern shichirin or benihana style teppanyaki (refer to http://www.benihana.com/benihana_history.asp) - i think the term is a "mis-use" of a word but if the term is established in america (I didn't even know!)i guess it warrents a coverage..I've moved the teppanyaki photo below though so it's next to the relevant article. TK

How does this work?
How can people use charcoal heaters without dying from carbon monoxide poisoning. Burning charcoal in a closed room is a common suicide method: http://en.wikipedia.org/wiki/Charcoal-burning_suicide

Japanese uses of the words are as follows (North American use varies): Hibachi - item of furniture (often with a flue), used to hold charcoal for heating - not cooking. Teppan - flat metal cooking surface, heated from underneath - style of cooking is teppanyaki Shichirin - small grill for cooking food, traditionally charcoal powered / sometimes now gas powered (styles of cooking are sumibiyaki, yakitori, kushiyaki) Robata - large flat, square or rectangular Japanese fireplace (irori) when used for cooking food on top (Style of cooking is robatayaki) Irori - large flat fireplace in the middle of a room, used for heating, boiling water and occasionally cooking

Are Japanese houses that airy? Because using a device like this in a modern house would be extremely dangerous with death being a distinct possibility. — Preceding unsigned comment added by 79.250.190.95 (talk) 15:37, 14 May 2013 (UTC)
 * Obviously they don't use hibachi in modern houses. --Rambalac (talk) 09:01, 19 June 2013 (UTC)