Summer preparations for the Edo style hibachi ( 火鉢, charcoal bowl) used outdoors as a shichirin to cook food as well as make tea. Nothing has quite the flavour of slow cooked charcoal grilled food!
火箸 hibashi – fire chopsticks (to arrange the charcoal)
灰均し hainarashi – ash leveler (to rake ash and arrange sand)
鉄五徳 gotoku – tea kettle trivet (stand for a tetsubin kettle or teapot)
(the cast iron kettle/teapot has been in the family for a couple of generations, a gift from japan mom, charcoal is handmade from hardwood in our charcoal kiln)
Wire brushing the loose rust off, oiling with a coat of 100% pure tung oil, checking the bamboo nails, cleaning the Black Walnut box and copper lining, refilling the sand, and inserting the stand and trivet.
Take some time for slow food, enjoy the sea air and the company!