鉄板焼き
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鉄板焼き (teppanyaki): a chef preparing teppanyaki.
Japanese
| Kanji in this term | ||
|---|---|---|
| 鉄 | 板 | 焼 |
| てつ > てっ Grade: 3 |
はん > ぱん Grade: 3 |
や Grade: 4 |
| kan'on | kun'yomi | |
| Alternative spelling |
|---|
| 鐵板燒き (kyūjitai) |
Etymology
Compound of 鉄板 (teppan, “griddle”, literally “iron plate”) + 焼き (yaki, “sauteing, grilling, cooking”, the 連用形 (ren'yōkei, “stem or continuative form”) of the verb 焼く (yaku, “to saute, to grill, to cook”)).[1][2][3][4][5][6]
Date of first appearance may have been around 1945, when this style of cooking arose shortly after World War II, influenced by American griddle cooking.[7] See 
Teppanyaki on Wikipedia.Wikipedia
Pronunciation
Noun
鉄板焼き • (teppan'yaki)
- teppanyaki, a Japanese style of cooking on a griddle, especially as a performance
- any food prepared in this style
References
- ^ “鉄板焼”, in 日本国語大辞典 [Nihon Kokugo Daijiten] (in Japanese), concise edition, Tokyo: Shogakukan, 2006
- ^ “鉄板焼き”, in デジタル大辞泉 [Digital Daijisen] (in Japanese), Tōkyō: Shogakukan, updated roughly every four months
- ^ Shinmura, Izuru, editor (1998), 広辞苑 [Kōjien] (in Japanese), Fifth edition, Tokyo: Iwanami Shoten, →ISBN
- ^ Kitahara, Yasuo, editor (2002), 明鏡国語辞典 [Meikyō Kokugo Jiten] (in Japanese), First edition, Tokyo: Taishūkan Shoten, →ISBN
- ↑ 5.0 5.1 Matsumura, Akira, editor (2006), 大辞林 [Daijirin] (in Japanese), Third edition, Tokyo: Sanseidō, →ISBN
- ↑ 6.0 6.1 Kindaichi, Kyōsuke et al., editors (1997), 新明解国語辞典 [Shin Meikai Kokugo Jiten] (in Japanese), Fifth edition, Tokyo: Sanseidō, →ISBN
- ^ 1987, Rick Morris, editor, The Economist Business Traveller's Guides: Japan, New York City: Prentice Hall Press, 1987, →ISBN, →LCCN, →OCLC
- ^ NHK Broadcasting Culture Research Institute, editor (1998), NHK日本語発音アクセント辞典 [NHK Japanese Pronunciation Accent Dictionary] (in Japanese), Tokyo: NHK Publishing, Inc., →ISBN