Teriyaki

Teriyaki is a Japanese cooking technique and glaze used on grilled or broiled foods. The term comes from teri, meaning glossy or luminous, and yaki, meaning grilled or broiled. The method involves cooking with a glaze that provides a shiny, caramelized surface.

The core teriyaki glaze typically combines soy sauce with a sweetener and a brewing alcohol such as sake or mirin. Common additions include ginger, garlic, and sugar or honey. The glaze is brushed onto the food during cooking to build successive glossy layers, and sometimes used as a finishing sauce. In modern cooking, teriyaki can also refer to commercially prepared sauces that mimic this flavor profile and are used as marinades or textures in place of a traditional glaze.

Origins and use: Teriyaki originated in Japan as a cooking technique for meats, fish, and poultry, applied to enhance flavor and appearance. While the basic method is traditional, the sauce and its proportions vary by region and household. In Japan, teriyaki dishes emphasize balance between salt, sweetness, and a subtle alcoholic note. Outside Japan, teriyaki gained wide popularity in the 20th century and commonly appears as chicken teriyaki, beef teriyaki, salmon teriyaki, and vegetable variations. Ready-made teriyaki sauces are widely used for marinating, grilling, and as a finishing glaze.

Serving and safety: Teriyaki-glazed dishes are typically served with rice and vegetables. If a marinade is used as a sauce, it should be heated to a safe temperature before serving if it was in contact with raw ingredients. Variants exist across cuisines, but the core concept remains a glossy, savory-sweet coating produced during cooking.