Teppanyaki

Teppanyaki is a style of Japanese cuisine that uses an iron griddle to cook food. The word teppanyaki is derived from teppan, which means iron plate, and yaki, which means grilled, broiled, or pan-fried. In Japan, teppanyaki refers to dishes cooked using an iron plate, including steak, shrimp, okonomiyaki, yakisoba, and monjayaki.

Etymology

The term teppanyaki is a combination of two Japanese words: teppan (鉄板), which means iron plate or board, and yaki (焼き), which means grilled, broiled, or pan-fried. Thus, teppanyaki can be translated as "grilling on an iron plate".

History

Teppanyaki-style steak houses first appeared in Japan in the mid-20th century. The first restaurant to introduce this style of cooking was Misono, a chain of upscale steakhouses, which opened in Tokyo in 1945. The restaurant initially struggled to attract Japanese customers, who were unfamiliar with the concept of eating beef. However, it became popular among foreign tourists, who enjoyed both the cuisine and the performance aspect of the cooking process.

Cooking Style

In a teppanyaki restaurant, the chef prepares the meal on a heated iron griddle in front of the guests, often performing tricks with knives and food. This style of cooking allows for a very precise control of the cooking process, and the food can be cooked to the exact preference of each guest. Common ingredients used in teppanyaki cooking include beef, shrimp, chicken, and assorted vegetables. In addition to these, dishes such as okonomiyaki (a type of savory pancake), yakisoba (fried noodles), and monjayaki (a runny pancake with various ingredients) are also prepared on the teppan.

Variations

While teppanyaki is most commonly associated with steak houses, the cooking style can be applied to a variety of other dishes. In Japan, teppanyaki can refer to any dish cooked on a teppan, including okonomiyaki, yakisoba, and monjayaki, as well as seafood and other meats.

See Also

• Japanese Cuisine
• Okonomiyaki
• Yakisoba
• Monjayaki

References

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