LOFRA Teppanyaki Steel Cooker Cheftop Hotplate

Teppanyaki Cookers: Description and History

Description: Teppanyaki cookers are specialized cooking surfaces used in teppanyaki cuisine, a popular Japanese style of cooking where food is prepared on a flat, hot griddle (also known as a teppan).

The word "teppanyaki" is derived from two Japanese words: "teppan" meaning "iron plate" and "yaki" meaning "grilled" or "fried."

The cookers typically consist of a large, flat metal plate (often made of steel) that is heated by gas, electricity, or infrared technology.

This griddle surface allows for fast and efficient cooking, searing meat, seafood, and vegetables while preserving their flavors and textures.

Teppanyaki cookers are designed for both commercial and home use, often found in restaurants, particularly those offering a dinner theater experience where chefs perform acrobatic cooking tricks while preparing meals in front of customers.

History: The history of teppanyaki cookers is intertwined with the evolution of Japanese cuisine and the introduction of Western cooking techniques. The style of cooking known as "teppanyaki" began to take shape in Japan in the post-World War II era, around the 1940s and 1950s. However, the origins of cooking on an iron griddle can be traced back to traditional Japanese methods of grilling and searing over an open flame.

The modern concept of teppanyaki, with its use of a flat, heated griddle, was popularized by the opening of Mitsumoto’s restaurant in Tokyo in 1945.

The restaurant's chef, Hibachi Master Yasunori, combined traditional Japanese grilling techniques with Western influences, specifically the use of an iron griddle. This led to the creation of a new style of cooking where chefs could prepare multiple ingredients at once, entertaining diners with impressive cooking performances.

In the 1960s, teppanyaki-style cooking spread internationally. The concept became particularly popular in the United States with the opening of Benihana, a chain of Japanese steakhouses founded by Hiroaki Aoki in 1964. At Benihana, chefs performed elaborate knife tricks, flaming food presentations, and synchronized cooking moves, creating a unique and engaging dining experience. As the style gained popularity, the demand for teppanyaki cookers grew, leading to their commercialization and use in both professional kitchens and home cooking settings.

Today, teppanyaki cookers are widely used in restaurants, particularly in hibachi-style or teppanyaki steakhouses, and many home cooks enjoy them as part of their kitchen setup, appreciating the ability to cook quickly and enjoy a fun, interactive cooking experience. These cookers have evolved in design and function, with some modern versions featuring adjustable temperature settings, built-in drip trays, and non-stick surfaces for easier cleanup.

The teppanyaki style of cooking has since evolved, but its essence — fast, high-heat grilling on a flat iron surface — remains central to both the cooker and the meal preparation, making it a cherished part of global culinary cultur