Engineering:Hibachi
The hibachi (Japanese: 火鉢, fire bowl) is a traditional Japan ese heating device. It is a brazier which is a round, cylindrical, or box-shaped, open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal. It is believed hibachi date back to the Heian period (794 to 1185).[1] It is filled with incombustible ash, and charcoal sits in the center of the ash.[2] To handle the charcoal, a pair of metal chopsticks called hibashi (火箸, fire chopsticks) is used, in a way similar to Western fire irons or tongs.[3] Hibachi were used for heating, not for cooking.[3] It heats by radiation,[4] and is too weak to warm a whole room.[2] Sometimes, people placed a tetsubin (鉄瓶, iron kettle) over the hibachi to boil water for tea.[3] Later, by the 1900s, some cooking was also done over the hibachi.[5]:251
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]
Primitive hibachi from before the Edo period (1600–1868) (Fukagawa Edo Museum)
A traditional charcoal hibachi, made c. 1880–1900
House of the Edo period (Fukagawa Edo Museum)
Two women and a man warming themselves by a hibachi
See also
- 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
- Chagama
- Tetsubin
- Japanese cuisine
References
- ↑ 1.0 1.1 1.2 "'Hibachi' Probably Doesn't Mean What You Think It Does". https://www.japanesefoodguide.com/hibachi/.
- ↑ 2.0 2.1 2.2 Dresser, Christopher (1882) (in en). Japan: Its architecture, art, and art manufactures. London: Longmans, Green, and Co.. pp. 22–23. https://babel.hathitrust.org/cgi/pt?id=yale.39002009493082&view=1up&seq=40&skin=2021&q1=hibachi.
- ↑ 3.0 3.1 3.2 Hough, Walter (1928). "Collection of heating and lighting utensils in the United States National Museum" (in en). Bulletin of the United States National Museum (Washington D.C.: United States National Museum, Smithsonian Institution) 141: 83–84. https://babel.hathitrust.org/cgi/pt?id=uiug.30112032539204&view=1up&seq=91&skin=2021.
- ↑ Tsujimoto, Kennosuke (1935). (in ja)Kaji to eisei (家事と衛生) 11 (1): 27. doi:10.11468/seikatsueisei1925.11.25. ISSN 1883-6615. https://www.jstage.jst.go.jp/article/seikatsueisei1925/11/1/11_1_25/_pdf/-char/ja. (bibliographic data:[1])
- ↑ 5.0 5.1 Arnold, Edwin (1904). "The Japanese Hearth". in Singleton, Esther (in en). Japan as seen and described by famous writers. New York: Dodd, Mead and company. pp. 250–256. https://babel.hathitrust.org/cgi/pt?id=hvd.32044013638895&view=1up&seq=344&skin=2021&q1=hibachi.
- ↑ 6.0 6.1 大阪市立衛生試験所(Osaka City sanitary laboratories) (1940). (in ja)Kaji to eisei (家事と衛生) 16 (2): 126–128. doi:10.11468/seikatsueisei1925.16.2_123. ISSN 1883-6615. https://www.jstage.jst.go.jp/article/seikatsueisei1925/16/2/16_2_123/_pdf/-char/ja. (bibliographic data:[2])
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