Teppan

Teppan refers to a flat iron cooking plate used in Japanese cuisine. The term comes from the Japanese words teppan (鉄板), meaning iron plate, and is used for both the cooking surface and the style of cooking that takes place on it. A teppan is typically made of cast iron or steel and can be heated by gas, electricity, or charcoal. In professional kitchens, large durable griddles are common, while households may use smaller domestic versions.

The modern teppanyaki dining style developed in postwar Japan, featuring a large iron plate on a stand where chefs grill ingredients in front of diners. The approach was popularized abroad in the 1960s by teppanyaki-oriented restaurants, notably in the United States, helping to establish teppan-based cooking as both a technique and an entertainment format. The term teppanyaki is often used to describe meals prepared on a teppan, though the surface itself is the iron plate.

Typical dishes prepared on a teppan include steak, seafood, chicken, and vegetables, as well as fried rice and noodles such as yakisoba. Okonomiyaki and some other grilled items are also commonly cooked on a teppan in Japan and in teppanyaki-style restaurants. Cooking techniques emphasize high heat, quick searing, and flavoring with butter, garlic, soy-based sauces, and citrus dressings.

Maintenance involves cleaning and lightly oiling a seasoned cast-iron teppan after use to protect the surface and prevent rust. Nonstick or stainless-steel teppans are used in some modern settings, but traditional teppan cooking relies on a well-seasoned iron surface.