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#retro #retrofood #retrocooking #1960s #japan #cookbook #shufunotomo #americana #barbecue #主婦之友
It reminds me a lot of the pictures and illustrations in Jehova Witnesses pamphlets (watch tower and the like). Just so weirdly peaceful and just "fake"
This looks so much like American food advertising from the previous (ie: 60s) decade (which is probably the only place you'd see a man with that apron and mits in the US too). It's funny that sort of charcoal BBQ was popularized as being Japanese (under the wrong name beside, IIRC) while your book makes clear it's seen in 1970 Japan as typically American.
There doesn't seem to be anything in the basting bowl.
@audydominic it is not the grilling method that was American. It was the whole idea of gaving barbecue parties and the like outdoors in your garden or the park etc with your friends and family. Charcoal grilling has existed for thousands of years.
@makiwi so the small grills like the konro were the true inspiration for what got sold in America as "hibachi", and not a modern grill like the one in the picture?
@mermadesings it’s magical invisible basting liquid 😁
@audydominic huh, konro just means a cooking stove or burner. I really don’t know where the weird American English usage of “hibachi” came from originally
@makiwi I heard Beni Hana is responsible for using deliberately the easier/catchier word "hibachi" in its ads over the true name teppanyaki, but this may be apocryphal.
@audydominic I don’t think so. My mother worked there briefly in the ‘80s and it was called teppanyaki then. Their website still calls it that. Besides it is (was) founded by a Japanese person. I have only seen the word “hibachi” used at generic-Asian eateries in the US in the last 10-15 years.
@audydominic also adding that even using the word hibachi for a cooking thing is off. What they probably meant is a shichirin, which looks similar to a hibachi but is vented differently to emit high heat for cooking. A hibachi is a stove for heating a room and emits relatively low heat slowly. I hate people. 😁
@makiwi 😁Here in Québec "hibachi" (mispronounced hibashi) was just the "Allen hibachi" model of the 70s. Not used as generically as in the US as we rather say "le charcoal". Maybe sichirin was always the "problematic word". Authentic ones, and binchotan, are the new rage for maybe 4-5 years now, and they're starting a little to go mainstream (I saw the cheaper binchotan at the hardware store last year), but the main importer in NYC markets them all as "Konro grills".
I'm referring to that distributor.