Teriyaki
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Teriyaki (Template:Langx) is a cooking technique in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.<ref name="britannica">Template:Britannica</ref><ref>Template:Cite book</ref><ref name="NYT-Seattle">Template:Cite news</ref><ref name="WAPO2024"/> Although commonly associated with Japanese cuisine, the technique was adapted for use in fast food meals in Seattle.
Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – and chicken<ref>Template:Cite web</ref> are mainly used in Japan, while other white and red meats – 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 Template:Nihongo, which refers to a shine or luster given by the sugar content in the Template:Nihongo, and Template:Nihongo, which refers to the cooking method of grilling or broiling.<ref name="NYT-Seattle"/> Traditionally the meat is dipped in or brushed with sauce during cooking.<ref name="WAPO2024"/> It is believed that teriyaki in Japan evolved during the 1600s.<ref>Template:Cite web</ref>
The Template:Nihongo is traditionally made by blending soy sauce, sake (or mirin), and sugar over heat. The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled. Sometimes ginger is added and the final dish may be garnished with spring onions.
Variations
A Template:Nihongo is a variety of hamburger either topped with teriyaki sauce or with the sauce worked into the ground meat patty. According to George Motz, the dish has its roots in Japan.<ref name="Motz-2016">Template:Cite book</ref>
"Teriyaki stir-fry" refers to stir-frying meat or vegetables and tossing them in teriyaki sauce. Vegetarian ingredients may also be cooked teriyaki-style.
Origins
Japan
Teriyaki emerged as a cooking technique during the Edo period in Japan.<ref name="WAPO2024"/>
United States
Teriyaki sauce
In North America, any dish made with a teriyaki-like sauce is described using the word teriyaki. This often even includes those using foreign alternatives to sake or mirin, or with added ingredients, such as sesame or garlic (uncommon in traditional Japanese cuisineTemplate:Cn). The sauce used for teriyaki is generally sweet, although it can also be spicy. Pineapple juice is sometimes used, as it not only provides sweetness but also bromelain enzymes that help tenderize the meat. Grilling meat first and pouring the sauce on afterwards or using sweet sauce as a marinade are other non-traditional methods of cooking teriyaki.<ref name="britannica"/> Teriyaki sauce is sometimes put on chicken wings or used as a dipping sauce.
Hawaii
Teriyaki was brought to Hawaii by Japanese immigrants and evolved based on local ingredients and preferences.<ref name="WAPO2024">Template:Cite news</ref> Teriyaki entrées are popular components of the Hawaiian plate lunch.<ref name="WAPO2024"/>
Seattle
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In the city of Seattle, Washington, a large teriyaki culture emerged in the 1990s. Template:As of, there were over 83 restaurants in the city with "teriyaki" in their name. It has been described as the city's signature cuisine by some outlets, noting its widespread adoption as a form of fast food.<ref name="NYT-Seattle"/><ref>Template:Cite news</ref><ref>Template:Cite news</ref>
The first standalone teriyaki restaurant, Toshi's Teriyaki, opened in the Lower Queen Anne neighborhood of Seattle in 1976. The restaurant's low-cost chicken and beef skewers in teriyaki sauce inspired other restaurants in the area.<ref>Template:Cite news</ref> Toshi's later expanded into a chain with 17 locations in the Seattle area by 1996.<ref>Template:Cite news</ref>