Shichirin

Today's various Shichirin (Tokyo Egota)

Shichirin stove at latter term of Edo period (Fukagawa Edo Museum)

Shichirin and charcoal‐broiled Sanma (Pacific saury), which evoke a Japanese autumnal image

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

Description

The shichirin is a lightweight, compact, and easy-to-move cooking stove. Charcoal is chiefly used for the fuel of shichirin. It has had prototypes since ancient times, and it is said that shichirin are made in roughly the same way today as in the Edo period. 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. There are also shichirin such as those 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"

Main article: Hibachi

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 used in some parts of the United States to refer to Japanese steak houses or teppanyaki "iron hot plate" restaurants.

Use

Shichirin can be used for about four hours, with only a small amount of charcoal. Binchōtan is the most suitable for fuel for shichirin.

See also

• List of stoves