Teriyaki

Teriyaki (kanji: りき; hiragana: てりやき) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.

Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs.

The word teriyaki derives from the noun teri (照り^?), which refers to a shine or luster given by the sugar content in the tare (タレ^?), and yaki (焼き^?), which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking. This popular dish was originally created by Japanese cooks of the seventeenth century, when urbanization, changes in agricultural methods and exposure to new ingredients from abroad gave rise to new, innovative cooking styles.

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