照り焼き
teriyaki
Japanese
“Glaze-grilled — the Japanese technique of glazing with sweet soy sauce became America's favorite Japanese flavor.”
Teriyaki (照り焼き) combines teri (照り, 'luster, shine') + yaki (焼き, 'grilling'). The glazed shine of meat coated with sweet soy sauce and mirin defines the technique.
In Japan, teriyaki is a cooking method, not a specific dish. Fish, chicken, and beef can all be teriyaki. The glaze creates a caramelized surface that glistens.
American teriyaki diverged significantly — sweeter, thicker, used as a marinade rather than a glaze. 'Teriyaki chicken' in America bears little resemblance to Japanese teriyaki.
The word now names two different things: a Japanese cooking technique and an American-Japanese flavor profile. Both are called teriyaki; neither is quite the other.
Related Words
Today
Teriyaki is now one of the most recognized Japanese flavors globally — though what Westerners call teriyaki often isn't Japanese at all.
The word names both a technique and a flavor, a tradition and an adaptation. Cultural translation creates doubles.
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