teriyakistyle

Teriyakistyle refers to a cooking method and presentation in which foods—most commonly meat, fish, or vegetables—are cooked with a glossy, lacquered glaze derived from teriyaki. The term derives from the Japanese words teri, shine or luster, and yaki, grilled or cooked. In teriyakistyle cooking, the glaze is often brushed onto the food during cooking, and the food is typically grilled or broiled to encourage caramelization and a shiny surface.

Traditional teriyaki glaze is based on soy sauce, mirin, and sugar, with variations that may include sake, ginger, or garlic. The glaze functions as both a marinade and a finishing glaze, imparting a sweet-savory flavor and a characteristic dark glaze. While teriyaki originated in Japan, teriyakistyle dishes have become common worldwide, especially in North American Japanese-influenced and fusion cuisines. The term is generally used descriptively rather than to reference a singular recipe.

Common teriyakistyle dishes include chicken teriyaki, salmon teriyaki, and beef teriyaki, as well as vegetarian options such as tofu or mushrooms prepared in the style. Preparation methods vary: some cooks marinate the protein, others apply glaze while cooking; thickness and sweetness depend on proportions of soy sauce, sugar or honey, and mirin. The style is associated with a glossy surface, sticky edges, and a balanced sweet-salty profile, though regional adaptations alter the flavor and texture.