Teriyaki^[a] is a cooking technique in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.^[1][2][3] Although commonly associated with Japanese cuisine, this cooking technique is also commonly used in other Asian cuisines such as Chinese, Indonesian and Thai.

Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – and chicken^[4] is mainly used in Japan, while white and red other meat – 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.^[3] Traditionally the meat is dipped in or brushed with sauce several times during cooking.^[5] It is believed that Teriyaki in Japan evolved during the 1600s.^[6]

The tare (タレ) 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.

A teriyaki burger (テリヤキバーガー) 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.^[7]

Teriyaki stir-fry refers to stir frying meat or vegetables and tossing them in teriyaki sauce. Vegetarian ingredients may also be cooked teriyaki-style.

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 cuisine^{[citation needed]}). 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.^[1] Teriyaki sauce is sometimes put on chicken wings or used as a dipping sauce.

In the city of Seattle, Washington, a large teriyaki culture emerged in the 1990s. As of 2010, 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.^[3][8][9]

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.^[10] Toshi's later expanded into a chain with 17 locations in the Seattle area by 1996.^[11]

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• List of cooking techniques