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2. Shichirin - Wikipedia

   en.wikipedia.org/wiki/Shichirin

   Various shichirin sold in Tokyo. Charcoal is commonly used as a fuel for a shichirin. For outdoor cooking, black charcoal is used. When indoors, binchōtan is preferred. . Binchōtan, a type of white charcoal, produces less of a smell when burned, can continue burning hotly for a longer time, and is less likely to flare up danger

3. Hibachi - Wikipedia

   en.wikipedia.org/wiki/Hibachi

   A porcelain hibachi North American "Hibachi" cast iron grill. The hibachi (Japanese: 火鉢, fire bowl) is a traditional Japanese 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.

4. Teppanyaki - Wikipedia

   en.wikipedia.org/wiki/Teppanyaki

   Misono in Kobe—the first restaurant to offer teppanyaki A teppanyaki chef cooking at a gas-powered teppan in a Japanese steakhouse Chef preparing a flaming onion volcano Teppanyaki ( 鉄板焼き , teppan-yaki ) , often called hibachi ( 火鉢 , "fire bowl") in the United States and Canada, [ 1 ] is a post-World War II style [ 2 ] of Japanese ...

5. Barbecue grill - Wikipedia

   en.wikipedia.org/wiki/Barbecue_grill

   A gas grill burner is the central source of heat for cooking food. Gas grill burners are typically constructed of: stainless steel, aluminized steel, or cast iron, occasionally porcelain-coated. Burners are hollow with gas inlet holes and outlet 'ports'. For each inlet there is a separate control on the control panel of the grill.

6. News, Politics, Sports, Mail & Latest Headlines - AOL.com

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   Discover the latest breaking news in the U.S. and around the world — politics, weather, entertainment, lifestyle, finance, sports and much more.

7. Yakiniku - Wikipedia

   en.wikipedia.org/wiki/Yakiniku

   Yakiniku (Japanese: 焼き肉/焼肉), meaning "grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine.. Today, "yakiniku" commonly refers to a style of cooking bite-size meat (usually beef and offal) and vegetables on gridirons or griddles over a flame of wood charcoals carbonized by dry distillation (sumibi, 炭火) or a gas/electric grill.