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.
