In Japanese cuisine, teriyaki is a style of cooking in which food is marinated in a sweet soy sauce (Japanese: tare) and then broiled or grilled. In Japan this style of cooking is mostly used for cooking fish such as marlin, mackerel, salmon, skipjack tuna, trout, or yellowtail, but in the West teriyaki is more often used for meat such as beef, chicken, lamb or pork. Additionally, in Hawaiian cuisine, teriyaki is used for Spam (the canned meat product from the Hormel Foods Corporation).
Teriyaki sauce is made from mixing and heating soy sauce, sake or mirin (Japanese alcoholic drinks made from rice), and sugar or honey. The sauce is then boiled, and thus becomes thicker, and after cooling is used as a marinade.
Outside of Japan, various non-traditional ways of using teriyaki sauce have become popular. For example using the sauce as a dipping sauce, or applying it to meat after grilling. Non-Japanese versions of teriyaki sauce may also use substitute ingredients instead of sake in the sauce, or add other ingredients such as garlic or sesame, etc.
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