Shichirin -v Hibachi

[Otagiri Tatsuzou]

Can anybody help me clarify this ...

Hibachi (historically) are space heating devices?
Shichirin (historically) are any small grill?

[Otagiri Tatsuzou]

So if I'm following this right ... the most common form of "hibachi" in period was a simple ceramic bowl in which charcoal was burned.

In the Edo period, the wooden rectangular form known as naga-hibachi became more common.

Also in the Edo period, the ceramic form was updated with new types of ceramic and called a shichirin.
www.imperialkamado.com/i_history.htm



Am I getting close?

[AJBryant]

In the Heian period they had huge tubs (lacquered, fancy surfaces) with the hibachi works "inside".

Basically, all through period, the hibachi was essentially a bucket that was a container for ashes, and the ashes served as a bed for the charcoal. These things were often rather large (a foot or so in diameter, with the "fire bowl" about half that) or even larger with corresponding larger ash pits. The more fancy ones had removable ashbowls of metal.

Effingham

[solveig]

Noble Cousins!

Greetings from Solveig! I think that terms are being a bit confused here. A hearth (either built into the floor or portable) is called a "ro". A portable hearth, is called a "furo". The general area around a sunken hearth is called an "irori". A common device for suspending a pot over a hearth is called a
"jizai". A Japanese "trivet" is called a "godoku". In the context of cooking, a "hachi" is a typically metalic container with an open top which is deeper than a saucer. Thus, hibachi = <fire> + hachi. It is a kind of fire container. Incidentally, an incense burner is called a "hitori". These typically have a ventilated cover and consequently can not be a "hibachi". A "shichirin" is an earthenware "konro". A "konro" is a small portable "ro" (hearth) which can be earthenware or metal. Today, the heat source of the "konro" can be pretty much anything, but in pre-modern times it would have been charcoal.