Teppanyaki Barbecue

The modern style of Teppanyaki evolved in post World War II Kyoto. Displaced people in the bombed -out areas of the city placed scrap metal from the debris over open fires and cooked their food on top. While Teppanyaki can be cooked at the table on a 'hibachi' or small mesh grill, this style of cooking is easily adapted to the Western barbecue. Hideo Dekura is a Japanese chef, cooking instructor and food consultant living in Sydney, Australia.Dekura, Hideo is the author of 'Teppanyaki Barbecue', published 2008 under ISBN 9781741105803 and ISBN 1741105803.