鉄板焼き

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)

**鉄板焼き** (teppanyaki): a chef preparing **teppanyaki**.

Japanese Wikipedia has an article on:

鉄板焼き

Wikipedia ^ja

English Wikipedia has an article on:

Teppanyaki

Wikipedia

Etymology

Compound of 鉄板 (teppan, “griddle”, literally “iron plate”) +‎ 焼き (yaki, “sauteing, grilling, cooking”, the 連(れん)用(よう)形(けい) (ren'yōkei, “stem or continuative form”) of the verb 焼(や)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

(Tokyo) てっぱんやき [tèppáń'yákí] (Heiban – [0])^[5]^[6]^[8]
IPA^(key): [te̞p̚pã̠ɰ̃ja̠kʲi]

Noun

鉄(てっ)板(ぱん)焼(や)き • (teppan'yaki)

[possibly 1945] teppanyaki, a Japanese style of cooking on a griddle, especially as a performance
[possibly 1945] any food prepared in this style

References

^ “鉄板焼”, in 日本国語大辞典 [Nihon Kokugo Daijiten]‎^[1] (in Japanese), concise edition, Tokyo: Shogakukan, 2006
^ “鉄板焼き”, in デジタル大辞泉 [Digital Daijisen]‎^[2] (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^[3], 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

[KDJ2-1] “鉄板焼”, in 日本国語大辞典 [Nihon Kokugo Daijiten]‎^[1] (in Japanese), concise edition, Tokyo: Shogakukan, 2006

[DDJS-2] “鉄板焼き”, in デジタル大辞泉 [Digital Daijisen]‎^[2] (in Japanese), Tōkyō: Shogakukan, updated roughly every four months

[K-3] Shinmura, Izuru, editor (1998), 広辞苑 [Kōjien] (in Japanese), Fifth edition, Tokyo: Iwanami Shoten, →ISBN

[M-4] Kitahara, Yasuo, editor (2002), 明鏡国語辞典 [Meikyō Kokugo Jiten] (in Japanese), First edition, Tokyo: Taishūkan Shoten, →ISBN

[DJR-5] 5.0 ^5.1 Matsumura, Akira, editor (2006), 大辞林 [Daijirin] (in Japanese), Third edition, Tokyo: Sanseidō, →ISBN

[SMK5-6] 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

[Morris1987-7] 1987, Rick Morris, editor, The Economist Business Traveller's Guides: Japan‎^[3], New York City: Prentice Hall Press, 1987, →ISBN, →LCCN, →OCLC

[NHK-8] 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

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