page_title: Teriyaki
hierarchical_section_title: Teriyaki
caption_attribution_description: Chicken teriyaki. Teriyaki (照り焼き, テリヤキ) is a Japanese cooking sauce for fish or meat which has been cut or sliced and broiled or grilled in a sweet soy sauce marinade.
context_page_description: Teriyaki 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, which refers to a shine or luster given by the sugar content in the tare, and yaki, which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking.
  The tare is traditionally made by mixing and heating soy sauce and sake and sugar.
context_section_description: Teriyaki (kanji: 照り焼き) 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.
  The tare (タレ) is traditionally made by mixing and heating soy sauce and sake (or mirin) and sugar (or honring onions) (see tare).
caption: Chicken teriyaki
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