What Is Hibachi Cooking?

Hibachi is a small open fire grill, which was used as a heating equipment in ancient Japanese houses. Over the centuries, it has evolved into a cooking and grilling technique that includes simple dishes such as grilled fish, seafood and vegetables, but still grilled over open fire. After the Second World War, some people began to establish Japanese style cooking schools, but most of the cooking techniques were borrowed from the Teppanyaki cooking methods.

Typical ingredients for cooking in a Hibachi iron griddle (such as aluminum or cast iron flat top grills) include meat, vegetables, and rice.

The purpose of Hibachi cooking is to enhance the flavor of food, not to overwhelm them. That's why most Hibachi chefs use condiments that are usually limited to soy sauce, vinegar, salt, pepper, and sometimes garlic. However, the creativity of chefs has replaced Hibachi's culinary tradition, so in some cases, you may notice some changes in the style of cooking, but they vary.

Why is the Hibachi Spatulas an important tool for chefs?

The Hibachi spatula (the chef always uses 2 spatulas) is like the hands of the chef when cooking on the xibache pan.

Tips that a chef might show you include juggling utensils, flipping shrimp tails into a shirt pocket, grabbing eggs on a hat, throwing them in the air and chopping them with a spatula, and flipping flat pieces of shrimp into a diner's food. Or put onion rings in the shooting volcano, and they use a scraper to mix and flip ingredients on a flat top grill.

The Spatulas has the best size and ergonomics, which is convenient for chefs to use when preparing meals.