From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Today's various Shichirin (Tokyo Egota)
Shichirin stove at latter term of Edo period (Fukagawa Edo Museum)
Shichirin and charcoal‐broiled Pacific saury (sanma), which evoke a Japanese autumnal image

The shichirin (About this soundpronunciation of shichirin ; Japanese: 七輪, literally "seven wheels") is a small charcoal grill.


The shichirin is a lightweight, compact, and easy-to-move cooking stove. Charcoal is chiefly used for the fuel. Shichirin are said to be made in roughly the same way today as in the Edo period.[1] Old shichirin are mainly ceramic and many can be found in old houses. Most modern shichirin are made by heating diatomaceous earth, but the raw materials are not uniform.[2] Some shichirin are made with a double inside and outside ceramic structure. The shape is mainly cylindrical, square, or rectangular, and the size also varies. Many varieties of shichirin are made for different uses. In the Kansai region, they are also known as kanteki.

North American "hibachi"[edit]

In North America, small BBQ cooking stoves resembling shichirin are referred to as "hibachi" or "hibachi-style", which in Japanese refers to a small heating device which is not usually used for cooking. It has been suggested that these grills were confusingly marketed as "hibachi" when they were introduced to North America. The word "hibachi" is also (incorrectly) used in some parts of the United States to refer to Japanese steak houses or teppanyaki "iron hot plate" restaurants.[3]


Fuel often uses charcoal. Black charcoal in the outdoors, use Binchōtan which has less smell and keeps high fire power for a long time with less explosion in the room. Relatively cheap sawdust charcoal similar to Binchōtan is useful.

See also[edit]