Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled, grilled or stir-fry. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel are mainly used in Japan; White and red meat – chicken, pork, lamb, and beef are 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 content in the tare, and “yaki”, which refers to the cooking method. Traditionally the meat is dipped in or brushed with sauce several times during cooking.
In North America, any dish made with a teriyaki-like sauce, or with added ingredients, such as sesame or garlic, is described as teriyaki. The sauce used for Teriyaki is generally sweet, although it can also be spicy. Pineapple juice is sometimes used; as it not only provides sweetness but also brome lain enzymes that help tenderize the meat.