This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (April 2015) (Learn how and when to remove this template message)
This article needs additional citations for verification. (April 2012) (Learn how and when to remove this template message)
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 (called teppan in Japanese) used in teppanyaki restaurants.
As with other braziers, charcoal often sits on a layer of ash. To handle the charcoal, most often a pair of metal chopsticks is used, similar to Western fire irons and tongs, called hibashi (火箸, fire chopsticks).
- Japanese cuisine
- Japanese tea utensils#Hearths
- Hot plate