Which Japanese cuisine is used where foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar?

'Teriyaki' is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.

Fish (yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel) is mainly used in Japan, while white and red meat (chicken, 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', which refers to a shine or luster given by the sugar content in the 'tare', and 'yaki', which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking.

The tare is traditionally made by mixing and heating soy sauce, sake (or mirin), and sugar (or honey). 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.

According to food historians, teriyaki was invented by Japanese chefs in the 1700s.