Teriyaki is a method of Japanese cooking in which sliced meat or fish is grilled, pan-fried, roasted or broiled in a special sauce - teriyaki sauce.

It is said that the history of teriyaki sauce can be traced back to early Japanese immigrants who settled in Hawaii, and who created a distinctive marinade using local products like pineapple juice, which they blended with soy sauce. Eventually, the sauce that most people call "teriyaki" was born. Its ingredients are brown sugar, cornstarch, garlic, mirin (rice wine) sake, soy sauce and sugar.

The word “teriyaki” derives from the word "teri", which refers to a shine or luster given by the sauce, and "yaki", which refers to the cooking method (grilling or broiling). In the traditional way of cooking the meat is either dipped in or brushed with the sauce multiple times before completion. Originally the sauce was applied in the last stages of cooking but more recently it is also used as a marinade before cooking.

In the West, the term “teriyaki’ is used for any dish made with a teriyaki-like sauce, which often includes additional ingredients such as garlic and sesame oil. Many bottled teriyaki sauces are available in supermarkets, but the sauce can easily be made from simple ingredients.

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