What is Teriyaki-Style Cooking?

Teriyaki is more than just a sauce or a marinade. Teriyaki-style cooking encompasses an entire culinary genre defined by a bold, sweet-savory balance of flavors. It is essentially equal to Japanese BBQ. Teriyaki-style cuisine is also notable for its rich umami flavor profile, its sweet caramelization, and its tangy undertones. Teriyaki translated from Japanese perfectly defines this style of cooking: “Teri” meaning luster or glaze, and “Yaki” for grill or broil.

What is teriyaki-style cooking?

Teriyaki-style cooking emerged in Japan in the 17th century, developed as a method for grilling and preserving fatty fish such as yellowtail, salmon, and mackerel. Traditional teriyaki sauce ingredients included a simple glaze of soy sauce, mirin (sweet rice wine), and sugar. In the 1960s, Japanese immigrants in Hawaii adapted the recipe to include local ingredients such as pineapple juice, fresh ginger, and brown sugar. Then, in 1961, we at Kikkoman launched our first bottled teriyaki sauce in the U.S.

Teriyaki-style cooking is defined by three criteria:

High-heat cooking: Traditionally cooked over charcoal, an open fire, or under a broiler.
A “Tare” glaze: Tare, a traditional Japanese glazing liquid, is a simple reduction of soy sauce, mirin, sake, and sugar.
Repeated basting: Unlike a teriyaki marinade, authentic teriyaki-style cooking involves brushing the food with the glaze many times during the cooking process to build layers of flavor and develop the signature “teriyaki shine.”

Japanese vs. Western teriyaki-style cooking

As Teriyaki-style cooking has spread across the world, it’s undergone some modifications.

Feature	Traditional Japanese Teriyaki	Western Teriyaki
Main protein used	Japanese teriyaki primarily involves chicken as well as fatty fish such as yellowtail, salmon, and mackerel.	Western teriyaki-style cooking features mostly meat such as chicken, pork, or beef.
Glaze texture	Japanese teriyaki sauce is thin and light. It is intended to penetrate the food.	Western teriyaki sauce is thick and syrupy. This style often uses cornstarch to create a heavier coating.
Flavor profile	Subtly sweet and savory with a mouthwatering aroma.	Bold and pungent, with liberal use of ginger, garlic, and onion.
Timing	The glaze is applied in the final stages of grilling.	The glaze is often applied to the meat as a marinade or as a pour-over sauce.

Hibachi vs. teriyaki: What’s the difference?

Hibachi focuses on high-heat griddle cooking with soy and butter, while teriyaki is all about the glazed finish and sweet-savory flavors.

Home cooks everywhere can easily enjoy genuine teriyaki flavors with Kikkoman sauces. The thin consistency of the Teriyaki Marinade & Sauce makes it ideal for marinating and stir frying. And with a thicker consistency, the Teriyaki BBQ Sauce brings out authentic teriyaki flavors on the grill or BBQ.

Feature	Hibachi	Teriyaki
Primary flavor	Hibachi dishes are typically savory, smoky, and salty.	Teriyaki-style dishes are sweet and savory with rich umami.
Core sauce ingredients	Soy sauce, butter, garlic, ginger, and sake.	Soy sauce, mirin, sake, and sugar.
Cooking surface	Flat iron griddle or open-grate grill.	Traditional grill, broiler, or pan.
Technique	High-heat searing with minimal seasoning.	Repeated glazing and caramelization.
Presentation	Theatrical, often cooked live at a table.	Plated dishes prepped in the kitchen.

Teriyaki recipes to make at home

Teriyaki dishes are a popular favorite for family meals, social gatherings, or outdoor events. The sweet, savory aroma of teriyaki draws hungry people in to partake of these mouthwatering dishes.

Side-dish pairings that beautifully complement teriyaki include steamed bok choy, jasmine rice, pickled cucumbers, charred edamame, and Asian slaw.