Hibachi

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.

[2] To handle the charcoal, a pair of metal chopsticks called hibashi (火箸, fire chopsticks) is used, in a way similar to Western fire irons or tongs.

[2] Sometimes, people placed a tetsubin (鉄瓶, iron kettle) over the hibachi to boil water for tea.

[5]: 251 Traditional Japanese houses were well ventilated (or poorly sealed), so carbon monoxide poisoning or suffocation from carbon dioxide from burning charcoal were of lesser concern.

[6]: 129 In North America, the term hibachi refers to a small cooking stove heated by charcoal (called a shichirin in Japanese),[1] or to an iron hot plate (called a teppan in Japanese) used in teppanyaki restaurants.