The increasing popularity of Japanese cuisine has seen an explosion of authentic Japanese restaurants across the globe. Show This popularity has led many to delve deeper into the types of cuisine that have their origins in Japan – with two of the most important being Hibachi and Teppanyaki. However, for the novice culinary explorer, the difference between these two culinary approaches may seem, at least on the face of it, confusing. An examination of both Hibachi and Teppanyaki reveals that the two approaches to Japanese cuisine have different histories and employ different techniques in order to deliver unique flavours. In fact, even the grills that are used in the preparation of Hibachi and Teppanyaki are different. Here are some facts regarding the difference between the two and how the equipment used to deliver the unique tastes of Hibachi and Teppanyaki differ. What is Teppanyaki?The key to the preparation of Teppanyaki style cuisine lies in the use of an iron griddle to deliver its unique flavours. In fact, the translation of ‘teppan’ means to prepare using an iron griddle. Teppanyaki is a relative newcomer to the world of Japanese cuisine with the cooking style having its origins in Tokyo in 1945 when chefs at outlets of the restaurant chain Misono began to create dishes using the Teppanyaki method. The popularity of Teppanyaki was driven by the increasing numbers of tourists who were visiting Japan after WWII. By and large, Teppanyaki was not popular with traditionally focused Japanese diners who found the knife juggling entertainment that is so much a part of the Teppanyaki experience both vulgar and not in keeping with the finest tradition of Japanese food preparation. The popularity of the cooking style and the theatrics involved soon saw Teppanyaki spreading throughout the western world. This started with markets in the United States where ingredients such as shrimp, lobster, beef, chicken and assorted other seafood are prepared using freshness, flair and innovation as guiding principles. However, Hibachi uses an entirely different cooking method to Teppanyaki. Hibachi employees a round stove type appliance that is heated by charcoal. In fact, the word ‘Hibachi’ is translated as ‘Fire Bowl’. The Hibachi Method.The Hibachi cooking method is considerably older than the Teppanyaki style. It is a no-nonsense approach that traces its origins back to ancient Japan to around the time when the Japanese first began to use metal cooking utensils and containers. The rich history of Hibachi cooking saw it becoming one of the first truly Japanese cultural influences on cooking styles across the globe – in part because of the simplicity of the approach. The heavily decorated nature of Hibachi design has today made them sought after not only for their functionality – but also because of the sheer beauty of the stoves. At its core, the traditional Hibachi cuisine is the preparation of a variety of beef steak cuts and fresh vegetables using Hibachi style sauce. However, this has evolved over time and now the selection of ingredients bears little to no resemblance to those used in the original cooking style. For lovers of Japanese cuisine, the Teppanyaki experience has much to offer. However, for those who wish to delve more deeply into Japanese culture and even the ceremonial aspects of the country’s cuisine, the traditional Hibachi method may be rewarding. Whichever is chosen – both provide meals that burst with flavour. The Teppanyaki experience is one that should be experienced by those who want to explore both the tastes and culture of Japan. Teppanyaki is a fabulous combination of culinary theatre and flavour. If you are in Melbourne, you simply can’t go past Kobe Teppanyaki in Doncaster East. If you are looking for an authentic Teppanyaki experience that combines entertainment with the freshest of ingredients, then visit us today! For reservations please call 03 9841 9889 or visit here https://www.kobeteppanyaki.com.au/booking for bookings and enquiries. Skip to Main Content Both teppanyaki and hibachi cooking involve grilling food over an open flame, making it understandable that many people may be confused about these two styles of food preparation. These forms of grilling are used to prepare different types of food and have different origins from each other. Both allow guests to watch the grilling process so that they can witness the great knife and grilling skills of the chefs who prepare their meals. In the U.S., the phrase “hibachi-style” is occasionally used to refer to what is really teppanyaki cooking. Hibachi grills are called shichirin in Japanese and are small, portable barbecue grills that are made from cast iron. These grills have an open-grate design and commonly use charcoal as their heating source. Modern hibachis in U.S. restaurants are electric so that they can be used to cook food indoors. By contrast, teppanyaki grilling involves using an iron griddle with a flat, solid surface to prepare food in restaurants in front of guests. Teppanyaki grills typically use a propane flame as a heat source. Guests are able to sit around the teppanyaki grills so that they can view the skills of the teppan chefs while they grill chicken, pork, beef and seafood dishes. The teppanyaki grill’s surface is also ideal for cooking finely chopped sides such as eggs, vegetables and rice. The history of the hibachi grill is thought to date back to the Heian period, which existed between 794 and 1185 AD. The word hibachi means “fire bowl” and refers to the cylindrical shape of the container, which has an open top and is designed to burn wood or charcoal. Hibachi containers are made out of wood or ceramic and are lined with metal. Most hibachi grills are very decorative and some are built into furniture stands for ease of use. When hibachi grills are used in restaurants, they use electricity as a heating source instead of charcoal. They are typically used to cook larger items because of their open-grate design. Hibachi chefs may perform while they cook such as by creating flames that shoot from cones that are built out of onion rings, for example. The origins of the teppanyaki grill are unclear. Some people believe that the style of Japanese cuisine dates
back to 200 years ago to a time when families would gather together to prepare their dinners over small grills. Most people agree that teppanyaki was first introduced by Japanese chefs as a grilling style in the U.S. Teppan translates as iron plate, and yaki translates as pan-fried or grilled. Teppanyaki grills are found in many Japanese restaurants as long, flat grills around which guests are seated. The chefs grill the food that is ordered in front of the guests, wowing them with their
culinary talents and excellent knife skills. Why is teppanyaki called hibachi?Hibachi literally means 'fire bowl' (火鉢 – ひばち) and refers to an open-topped pot (usually round or cylindrical in shape) or a box made of (or lined with) fire-proof material into which charcoal and ash is placed for the purpose of heating a room.
What is hibachi really called?Hibachi grills are called shichirin in Japanese and are small, portable barbecue grills that are made from cast iron. These grills have an open-grate design and commonly use charcoal as their heating source.
What is teppanyaki called in America?In the United States, teppanyaki (more commonly known simply as hibachi) was made famous by the Benihana restaurant chain, which opened its first restaurant in New York in 1964. Though Benihana cooks their food teppanyaki-style, they also serve dishes such as hibachi steak and chicken.
What does hibachi mean in Japanese?Traditionally, the Japanese hibachi is a heating device with an origin that may date all the way back to the Heian period (794–1185 AD). “Hibachi” translates to “fire bowl,” referring to the round or cylindrical shape of this open-top container designed to burn charcoal or wood for heat.
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Whats the difference between hibachi and teppanyaki?
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