Teriyaki: From 17th Century Japanese Cooking
Teriyaki, yakitori and sukiyaki are terms having “yaki” in them, and the word is interpreted to mean “grilled.” Teriyaki originated from 17th century Japan and is a method of cooking and not the dish itself. However, looking into MW dictionary, it is defined as a Japanese dish of meat or fish that is grilled or broiled after being soaked in a seasoned soy sauce marinade. That entry was made in the 60’s when the cuisine became popular in the US.
On the other hand, the teriyaki sauce came not from Japan but from Hawaii, from Japanese immigrants who came to settle there. Today, it’s ingredients consist of brown sugar, cornstarch, garlic, mirin (rice wine) sake, and soy sauce.
Teriyaki sauce is sweet and is a favorite marinade for chicken, beef, fish and other meats. After they are marinated for a minimum of 30 minutes, longer if you want a more heightened flavor, the meats are usually grilled, then served with vegetables and rice. It can also be used as a dipping sauce.
Interestingly, while chicken teriyaki can easily be found in American menus, it is only occasionally seen in Japanese menus. This is due to the fact that by tradition, the teriyaki cooking method in Japan is primarily applied to the preparation of fish, like yellowtail, marlin, mackerel, salmon, trout and tuna. More often used in the West are the white and red meat – chicken, pork, lamb, and beef.
Not Just Any Teriyaki at Bellevue Japanese Restaurant
At Flo Japanese restaurant, you are treated to exceptional teriyaki selections – we have chicken, salmon and beef – all using high quality soy sauce that flavors our protein dishes. If you are thinking about lunch in Bellevue and craving Japanese, Flo is just the place to have some high-quality teriyaki.