The difference between "hibachi" and "shichirin"
Hibachi
A traditional Japanese heating device originally made from ceramic, metal, or wood and used indoors to provide warmth during winter by burning charcoal.
Shichirin
A Shichirin is a lightweight, compact and versatile charcoal grill that you can easily take with you or move around. Made of diatomaceous earth from Suzu City, Ishikawa Prefecture, is a natural material with high heat retention qualities, high fire resistance, durability and lightweight. Control the intensity of the heat by adjusting the ventilation slides for air circulation. The horizontal shape is ideal for cooking large meats, fish or large vegetables. The narrow body of the grill allows for skewers to rest on the walls of the grill without falling.
Key Differences
While both devices use charcoal, hibachis were primarily heating tools that could sometimes be used for cooking, whereas shichirins are specifically designed for cooking. In Western countries, the term "hibachi" is often used more broadly to describe both types of devices, partly due to the complexity of pronouncing "shichirin".
Shichirin brings people together, sharing the warmth of the coal and delicious chargrilled aromas, perfect for vegetables and your favourite proteins.
For best results, use Shiro Ogatan white charcoal for long-lasting, low-odour heat.
Large
Size: 54cm x 23cm x 20cm (Serves 4-8 People)
Weight: 11kg
Small
Size: 31cm x 23cm x 20cm (Serves 2-4 People)
Weight: 6.5kg
Material: Diatomaceous earth
Made in Noto Peninsula, Ishikawa Prefecture, Japan
How to use ' Shichirin ' grill
1) Set up a grill space
Place your grill on a stable surface outdoors when using and ensure there are no hazards close by that could ignite or burn.
2) Light up the charcoal
3) Cook!
Enjoy cooking meat, seafood and vegetables!!!
More detailed instructions from here, including 'After use', and 'How to keep' it in good condition. How to use Grill 'Shichirin' by CIBI
*Charcoal and tongs are not included.
