We went with my cousin, Igor, family to a hibachi restaurant. It was a great fun for both kids as well as adults.
As an anthropology nerd I wanted to explain original meaning of hibachi.
Q: What is a historical Japanese hibachi?
A: The term “hibachi” historically refers to a traditional Japanese heating device, consisting of a heatproof container made of wood or ceramic, lined with metal, and used to hold burning charcoal. It was primarily utilized for heating and cooking food. Over time, in some contexts, “hibachi” came to be associated with a style of Japanese grilling, but originally, it was a portable heater that could be used for simple cooking tasks.
Q: What is an American hibachi restaurant?
A: In the American context, “hibachi” restaurants are often referred to as Japanese steakhouses that feature a style of cooking known as teppanyaki. Here, chefs prepare meals on a large, flat iron griddle known as a teppan. The experience is interactive and theatrical, with chefs performing cooking tricks, such as flipping utensils, tossing food items, and creating flames on the grill. These restaurants focus on entertainment and the visual spectacle of cooking, which is a significant departure from the traditional Japanese hibachi concept.
Q: How do the cooking methods differ between traditional Japanese hibachi and American hibachi restaurants?
A: Traditional Japanese hibachi cooking involves direct grilling over charcoal in a small, portable brazier, emphasizing simplicity and the natural flavors of the food. It’s a more intimate and subdued form of cooking, typically done at home or in specialized establishments focusing on the culinary craft itself. In contrast, American hibachi restaurants (teppanyaki) involve cooking on a large iron griddle, with an emphasis on entertainment, showmanship, and interaction between the chef and guests. The American version focuses more on the experience than the subtlety of the flavors.
For further details on traditional Japanese cuisine and its adaptations, especially in the context of hibachi and teppanyaki, refer to culinary history texts and cultural studies resources, such as “Japanese Cooking: A Simple Art” by Shizuo Tsuji.
