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Teriyaki 【照り焼き・てりやき】

Cooking Note
Grilled yellowtail in teriyaki style

“Teriyaki” is a tasty grilled dish known for its glossy glaze, made from soy sauce, sugar, and mirin.

It’s often paired with ingredients like chicken, yellowtail (buri), and mackerel pike (sawara).

Tips for making teriyaki dish perfectly: If you apply the sauce from the start, it will burn. First, season the ingredients with salt or soy sauce and grill them. Once they are cooked through, brush the sauce on 3 to 4 times during the final stages of cooking. This method allows the dish to be glazed beautifully without burning.

Cooking Note
cooking techniques dish fish

Author

Naoyuki Yanagiharaのアバター Naoyuki Yanagihara

The Head of Kinsaryu
CEO and Executive Chef of Yanagihara Cooking School
Ph.D. in Fermentation Science and Technology

I was born in Tokyo into a family specializing in the Kinsaryu culinary discipline. Kinsaryu has been passed on from generation to generation since the Edo period (1800’s) and is a cuisine that specializes in the cooking technique of Edo (former Tokyo).
  
I’ve been teaching and researching ‘washoku’ (Japanese cuisine) and ‘kaiseki’ (traditional cuisines served at tea ceremony) at Yanagihara Cooking School in Akasaka, Tokyo, for over 20 years now.

I also oversee cooking for TV shows, like NHK's ‘taiga’ (or period) dramas and others, to help them present culinary details accurately. In 2015, I was honored to be named a Cultural Exchange Ambassador by the Agency for Cultural Affairs of Japan, and in 2018, I became an ambassador for promoting Japanese food for the Ministry of Agriculture, Forestry and Fisheries. It’s been a joy spreading the word about what washoku has to offer around the world!

My specialty is Edo-period food culture and Japanese cuisine/culture, plus food education for children. I enjoy writing cookbooks and giving speeches on washoku.

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