What is the name of the cooking technique used in Japanese cuisine, in which foods are broiled or grilled in a sweet soy sauce marinade?
"adoption as a form of fast food. Teriyaki Teriyaki (kanji: 照り焼き) 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 , which refers to a shine or luster given by the"
"which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking. This popular dish was originally created by Japanese cooks of the seventeenth century, when urbanization, changes in agricultural methods and exposure to new ingredients from abroad gave rise to new, innovative cooking styles. The is traditionally made by mixing and heating soy sauce and 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"
"sauce. Some standard ""osōzai"" or obanzai dishes feature stir-fried Japanese greens with either age or , dried sardines. Traditional Japanese food is typically seasoned with a combination of dashi, soy sauce, sake and mirin, vinegar, sugar, and salt. These are typically the only seasonings used when grilling or braising an item. A modest number of herbs and spices may be used during cooking as a hint or accent, or as a means of neutralizing fishy or gamy odors present. Examples of such spices include ginger and red pepper. This contrasts conceptually with barbecue or stew, where a blend of seasonings"
"Japanese cuisine. It is most commonly served salted and grilled (broiled) whole, garnished with ""daikon oroshi"" (grated daikon) and served alongside a bowl of rice and a bowl of miso soup. Other condiments may include soy sauce, lime, lemon, or other citrus juices. The intestines are bitter, but many people choose not to gut the fish, as many say its bitterness, balanced by the condiments, is part of the enjoyment. Salt-grilled saury is also served in Korea, where it is known as ""kkongchi gui"" (꽁치구이). ""Sanma"" sashimi is becoming increasingly available but is not common. Although rarely used for sushi,"
"Tataki Two methods of preparing fish or meat in Japanese cuisine are called tataki (Japanese たたき: ""pounded"" or ""hit into pieces""), or ""tosa-mi"". In the first ""tataki"" method, the meat or fish is seared very briefly over a hot flame or in a pan, and can be briefly marinated in vinegar, sliced thinly and seasoned with ginger (which is ground or pounded into a paste, hence the name). Food so prepared can also be served with soy sauce and garnishes like a sashimi. The method originated in Tosa Province, now part of Kōchi Prefecture. Lore has it that it was"
"is also used extensively in the cuisines of Asia, particularly Chinese cuisine and Vietnamese cuisine, where soy sauce (or in Vietnam, soy sauce and fish sauce) is often the braising liquid. Braising Braising (from the French word ""braiser"") is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor). Braising of meat is often referred to as pot roasting, though some authors make a distinction"
"no hi""), a form of goroawase (numerical wordplay), as the date 8月29 can be (roughly) read as ya-(tsu)ki-ni-ku (8 = ya, 2 = ni, 9 = ku). Yakiniku Yakiniku (焼き肉 or 焼肉), meaning ""grilled meat"", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine. ""Yakiniku"" originally referred to western ""barbecue"" food, the term being popularized by Japanese writer Kanagaki Robun (仮名垣魯文) in his ""Seiyo Ryoritsu"" (i.e. ""western food handbook"") in 1872 (Meiji period). The term later became associated with Korean-derived cuisine during the early Shōwa period. Due to the Korean War, Korean restaurants in Japan"
"Robatayaki In Japanese cuisine, , often shortened to robata (ろばた in hiragana), refers to a method of cooking, similar to barbecue in which items of food are cooked at varying speeds over hot charcoal. Many Japanese restaurants, both in Japan and abroad, specialize in this style of food preparation. Traditionally, the food consists of a combination of morsels of seafood and vegetables, but other kinds of food that are suitable for grilling may also be offered. The robata cooking style is different from other Japanese charcoal cooking in that it uses a wide, flat open fireplace in the style of"
"Yakiniku Yakiniku (焼き肉 or 焼肉), meaning ""grilled meat"", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine. ""Yakiniku"" originally referred to western ""barbecue"" food, the term being popularized by Japanese writer Kanagaki Robun (仮名垣魯文) in his ""Seiyo Ryoritsu"" (i.e. ""western food handbook"") in 1872 (Meiji period). The term later became associated with Korean-derived cuisine during the early Shōwa period. Due to the Korean War, Korean restaurants in Japan were divided into North Korean (Kita Chōsen) and South Korean (Kankoku); the reference to a ""yakiniku restaurant"" arose as a politically correct term for restaurants of either"
"origin. Today, ""yakiniku"" commonly refers to a Japanese style of cooking bite-size meat (usually beef and offal) and vegetables on gridirons or griddles over a flame of wood charcoals carbonized by dry distillation (""sumibi"", 炭火) or a gas/electric grill. In many parts of the world, yakiniku is also commonly referred to as ""Japanese barbecue"". The origin of contemporary yakiniku has become a subject of debate, though it is conventionally considered to have been inspired by similar Korean cuisine. In 2002 the NHK program ""NHK Ningen Kōza"" (NHK人間講座, ""NHK Humanity Lecture"") stated that: ""While some tend to think that yakiniku came"
"There are various traditions about sukiyaki. Some concern the name. A theory about the origin of the name is from the word , which means spade, and which is the verb to grill. During the Edo period (1603–1868), farmers used suki to cook things like fish and tofu. However, sukiyaki became a traditional Japanese dish during the Meiji era (1868–1912). Another theory is that the name comes from the word , which means ""thinly sliced meat"". Another tradition concerns the history of sukiyaki. Buddhism was introduced to Japan during the Asuka period. At that time, killing animals was against Buddhist"
"developed by Sakamoto Ryōma, a 19th-century rebel samurai, who picked up the European technique of grilling meat from the foreigners resident in Nagasaki. In the second method, it is the food that is ""hit into pieces"". Fish such as tuna or horse mackerel are chopped and mixed with garnishes such as garlic, ginger, green onions or shiso leaves. Soy sauce may be poured over the chopped mixture before consumption. Tataki Two methods of preparing fish or meat in Japanese cuisine are called tataki (Japanese たたき: ""pounded"" or ""hit into pieces""), or ""tosa-mi"". In the first ""tataki"" method, the meat or"
"Pork shogayaki Pork Shogayaki (豚の生姜焼き; buta no shogayaki) is a dish in Japanese cuisine. Shōga (生姜) means ginger, and yaki (焼き) means grill or fry. It can also be made with beef, but the pork version is so much more popular that the term ""shogayaki"" generally refers only to pork in Japan. It is the second most popular Japanese pork dish after tonkatsu. It consists of thin slices of lean pork, browned in the pan, and then briefly braised in a sauce of grated ginger, soy sauce and mirin. Grated onion and garlic can be added for the extra zest,"
"and the final dish may be garnished with spring onions. In North America, any dish made with a teriyaki-like sauce is described as teriyaki. This often even includes those using foreign alternatives to ""sake"" or ""mirin"", such as wine, or with added ingredients, such as sesame or garlic (uncommon in traditional Japanese cuisine). 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 bromelain enzymes that help tenderize the meat. Grilling meat first and pouring the sauce on afterwards or using sweet sauce"
"Oil is added, and they are stir-fried to be crispy. Inago no Tsukudani Inago no tsukudani is a Japanese dish featuring locusts that are boiled in soy sauce and sugar. ""Inago"" is the Japanese word for locust. The locusts are prepared in the ""tsukudani"" style of cooking (boiled in soy sauce and sugar). The dish is traditional in Japan's inland and mountain regions, including Nagano and Fukushima, where it once served as an important nutritional supplement. Locusts have been regarded as natural enemies of agricultural crops since ancient times because of their ability to swarm, which can lead to plagues."
"is heavy on dark soy sauce, similar to soba broth, in eastern Japan, while in western Japan the broth relies more on the complex dashi-flavouring, with a hint of light soy sauce. Broadly speaking, the historical origin of Japanese regional specialities can be categorized into four types: Japanese regional cuisine Japanese cuisine has a vast array of regional specialities known as ""kyōdo ryōri"" (郷土料理) in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes. While ""local"" ingredients are now available nationwide, and some originally regional dishes such as okonomiyaki and Edo-style sushi have spread throughout"
"Inago no Tsukudani Inago no tsukudani is a Japanese dish featuring locusts that are boiled in soy sauce and sugar. ""Inago"" is the Japanese word for locust. The locusts are prepared in the ""tsukudani"" style of cooking (boiled in soy sauce and sugar). The dish is traditional in Japan's inland and mountain regions, including Nagano and Fukushima, where it once served as an important nutritional supplement. Locusts have been regarded as natural enemies of agricultural crops since ancient times because of their ability to swarm, which can lead to plagues. There is no way of avoiding this phenomenon other than"
"style of barbecue is called barbacoa, which involves the cooking of meats such as whole sheep over an open fire. In Argentina, an asado (Spanish for ""grilled"") is prepared on a grill held over an open pit or fire made upon the ground, on which a whole animal or smaller cuts are grilled. Certain cultures highlight animal and vegetable foods in a raw state. Salads consisting of raw vegetables or fruits are common in many cuisines. Sashimi in Japanese cuisine consists of raw sliced fish or other meat, and sushi often incorporates raw fish or seafood. Steak tartare and salmon"
"oil. A major exception is the deep-frying of foods. This cooking method was introduced during the Edo period due to influence from Western (formerly called ) and Chinese cuisine, and became commonplace with the availability of cooking oil due to increased productivity. Dishes such as tempura, aburaage, and satsuma age are now part of established traditional Japanese cuisine. Words such as ""tempura"" or ""hiryōzu"" (synonymous with ganmodoki) are said to be of Portuguese origin. Also, certain homey or rustic sorts of traditional Japanese foods such as kinpira, hijiki, and ""kiriboshi"" daikon usually involve stir-frying in oil before stewing in soy"
"finger”. Ainu cuisine Ainu cuisine is the cuisine of the ethnic Ainu in Japan. The cuisine differs markedly from that of the majority Yamato people of Japan. Raw meat like sashimi, for example, is rarely served in Ainu cuisine, which instead uses methods such as boiling, roasting and curing to prepare meat. Also unlike Japanese cuisine, traditional Ainu cuisine did not use miso, soy sauce, or sugar, though these seasonings make an appearance in modern Ainu cuisine. The island of Hokkaidō in northern Japan is where most Ainu live today; however, they once inhabited most of the Kuril islands, the"
"Sashimi Sashimi (; , ) is a Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces and often eaten with soy sauce. The word ""sashimi"" means ""pierced body"", i.e. ""刺身"" = ""sashimi"", where 刺し = ""sashi"" (pierced, stuck) and 身 = ""mi"" (body, meat). This word dates from the Muromachi period, and was possibly coined when the word ""切る"" = ""kiru"" (cut), the culinary step, was considered too inauspicious to be used by anyone other than samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices"
"the world, especially in the countries with coastal areas. In the Japanese cuisine, chefs often use shellfish and their roe in different dishes. Sushi (vinegared rice, topped with other ingredients, including shellfish, fish, meat and vegetables) features both raw and cooked shellfish. Sashimi primarily consists of very fresh raw seafood, sliced into thin pieces. Both sushi and sashimi are served with soy sauce and wasabi paste (a Japanese horseradish root, a spice with extremely strong, hot flavor), thinly sliced pickled ginger root, and a simple garnish such as shiso (a kitchen herb, member of the mint family) or finely shredded"
"in broth called oden, or beef in sukiyaki and nikujaga. Dishes inspired by foreign food—in particular Chinese food like ramen, fried dumplings, and gyōza—as well as foods like spaghetti, curry, and hamburgers have become adopted with variants for Japanese tastes and ingredients. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1880s, meat-based dishes such as tonkatsu and yakiniku have become common. Japanese cuisine, particularly sushi, has become popular throughout the world. In 2011, Japan overtook France in number of Michelin-starred restaurants and has maintained the title since. Japanese cuisine is based on combining the staple"
"and additional sugar is sometimes used to round out the taste. Shogayaki is a common addition to bento boxes, as it can be eaten cold. However, it is more commonly served hot with rice and shredded cabbage. Pork shogayaki Pork Shogayaki (豚の生姜焼き; buta no shogayaki) is a dish in Japanese cuisine. Shōga (生姜) means ginger, and yaki (焼き) means grill or fry. It can also be made with beef, but the pork version is so much more popular that the term ""shogayaki"" generally refers only to pork in Japan. It is the second most popular Japanese pork dish after tonkatsu."
"over small charcoal or gas grills at high temperatures. (This style of cooking has become popular throughout Asia.) In Malaysia, Singapore, Indonesia, and Thailand, a popular food item from food vendors is satay, which is marinated meat on a bamboo skewer grilled over a charcoal fire and served with peanut (sate) sauce. In Germany, the most prominent outdoor form of grilling is using the gridiron over a bed of burning charcoal. Care is taken that the charcoal does not produce flames. Often beer is sprinkled over the sausages or meat and used to suppress flames. The meat is usually marinated"
"Horumonyaki Horumonyaki () is a kind of Japanese cuisine made from beef or pork offal. Kitazato Shigeo, the chef of a ""yōshoku"" restaurant (one that specializes in Western-derived cuisine) in Osaka devised this dish and registered a trademark in 1940. It was originally derived from Yakiniku, a Japanese adaption of Korean barbecue. The name ""horumon"" is derived from the word ""hormone"", which means ""stimulation"" in Greek. The name ""horumon"" is also similar to the Kansai dialect term ""hōrumon"" (), which means ""discarded goods"". Horumonyaki has a reputation for being a ""stamina building"" food. Although ""horumon"" may be beef or pork,"
"considered a fine dining dish, due to the quality of the meat used, and the price charged for it at restaurants in Japan. Both ""sukiyaki"" and ""shabu-shabu"", rice or noodle is cooked with remained broth along with additional ingredients at the very end of the meal. This menu is called ""shime"", ending the meal. Traditionally, hot pots are considered fall and winter dishes. In Cambodia, hot pot is called Yao Hon (យ៉ាវហន) or other regions call it Chhnang Pleurng (ឆ្នាំងភ្លើង), which literally translates to Pot Fire. It is usually eaten during celebrations or family gatherings. Just like the Chinese Hot"
"Ainu cuisine Ainu cuisine is the cuisine of the ethnic Ainu in Japan. The cuisine differs markedly from that of the majority Yamato people of Japan. Raw meat like sashimi, for example, is rarely served in Ainu cuisine, which instead uses methods such as boiling, roasting and curing to prepare meat. Also unlike Japanese cuisine, traditional Ainu cuisine did not use miso, soy sauce, or sugar, though these seasonings make an appearance in modern Ainu cuisine. The island of Hokkaidō in northern Japan is where most Ainu live today; however, they once inhabited most of the Kuril islands, the southern"
"Smothering (food) Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, and can be regarded as a form of stove-top braising. The meat dishes cooked in this fashion are typically served over boiled or steamed white rice as a rice and gravy, while the vegetables are typically served as side dishes. This method of food preparation involves using the Maillard reaction to ""brown"" the meat or vegetables and then deglazing with stock or water"
"methods and durations of fermentation, different ratios of water, salt, and fermented soy, or through the addition of other ingredients. Traditional soy sauces are made by mixing soybeans and grain with mold cultures such as ""Aspergillus oryzae"" and other related microorganisms and yeasts (the resulting mixture is called ""koji"" in Japan; the term ""koji"" is used both for the mixture of soybeans, wheat, and mold as well as for the mold itself). Historically, the mixture was fermented naturally in large urns and under the sun, which was believed to contribute extra flavors. Today, the mixture is placed in a temperature"
"sand-pit as for the traditional ""irori"", or on a raised dais, around which the customers are seated. In Japan, where the ""robata"" restaurant is often also a male-dominated drinking establishment (""izakaya""), this evokes a highly prized nostalgic feeling among the clientele. Robatayaki In Japanese cuisine, , often shortened to robata (ろばた in hiragana), refers to a method of cooking, similar to barbecue in which items of food are cooked at varying speeds over hot charcoal. Many Japanese restaurants, both in Japan and abroad, specialize in this style of food preparation. Traditionally, the food consists of a combination of morsels of"
"made by sandwiching ""guratan korokke."" Korokke Korokke (; ) is the Japanese name for a deep-fried dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese style breadcrumbs, then deep-frying this until brown on the outside. In 1887, the French croquette was introduced to Japan. It is thought that the ""korokke"" using mashed potatoes was invented because dairy processing technology had not been popularized in Japan at that stage. ""Korokke"""
"Honyaki Honyaki (literally true-fired) is the name for the Japanese traditional method of construction most often seen in kitchen knives (but also other tools) of forging a blade in technique most similar to the tradition of nihonto from a single piece of high-carbon steel covered with clay to yield upon quench a soft, resilient spine, a hamon (or temper line), and hard, sharp edge. Honyaki as a term alone can refer to either mizu honyaki (water-quench) or abura honyaki (oil quench). The goal is to produce a sharper, longer lasting edge than is usually achievable with the lamination method. The"