{
 "id": "teriyaki-sauce",
 "names": {
  "name": "Teriyaki sauce",
  "aliases": [
   "teriyaki",
   "tare"
  ],
  "said": "Teri (照り) is the shine the sugar gives; yaki (焼き) is grilling or broiling. The sauce is named for what it looks like after the heat."
 },
 "region": [
  "us",
  "hawaii",
  "pacific-northwest"
 ],
 "facets": {
  "base": "soy-sweet",
  "heat": "none"
 },
 "text": {
  "what": "Soy sauce, mirin or sake, and sugar, boiled down to a glaze. The Japanese name for it is tare (タレ). Traditionally the meat is dipped in it or brushed with it while cooking; ginger goes in sometimes, spring onion over the top. In North America the word covers any dish made with a teriyaki-like sauce, including versions using substitutes for sake or mirin, or adding sesame or garlic — both uncommon in Japanese cooking. It goes on chicken wings and is used as a dipping sauce.",
  "story": "Teriyaki emerged as a cooking technique in Japan during the Edo period; it is believed to have developed during the 1600s. Fish carry it there — yellowtail, marlin, skipjack tuna, salmon, trout, mackerel — while the West puts it on chicken, pork, lamb and beef.\n\nJapanese immigrants brought it to Hawaii, where it changed with local ingredients and became a fixture of the plate lunch. Seattle grew a teriyaki culture of its own in the 1990s; by 2010 more than eighty-three restaurants in the city had teriyaki in the name, and some outlets call it the city's signature cuisine. The first standalone teriyaki restaurant, Toshi's Teriyaki, opened in Lower Queen Anne in 1976, selling low-cost chicken and beef skewers; by 1996 it had grown to seventeen locations.\n\nThe American sauce is generally sweet, though it can be made spicy. Pineapple juice is sometimes used — it sweetens and its bromelain enzymes tenderise the meat. Grilling first and pouring the sauce on afterwards, or using sweet sauce as a marinade, are both non-traditional methods.\n\n*Inference —* the teriyaki wing came off the plate lunch and the skewer counter, not off a Buffalo menu, and arrived on wing boards already familiar to everyone.",
  "how": "Blend soy sauce, sake or mirin and sugar over heat, boil and reduce to the thickness you want. Brush it on the wings while they grill or broil, in coats, letting each set before the next. For fried wings, toss them in the reduced sauce off the heat. Cornstarch, potato starch or kuzu root starch thickens a thin one. Sugar is why it goes on late: it darkens fast over direct heat.",
  "today": "Bottled by every large soy-sauce maker and on wing boards nationally. As of 16 September 2026 the USDA label panel for Kikkoman Teriyaki Marinade & Sauce reads 610 mg sodium and 2 g sugar in a 1-tablespoon serving — the highest sodium per tablespoon of any sauce measured for this set, ahead of Frank's RedHot at 570. Soy sauce is first; no chile appears on the label and no Scoville number is published."
 },
 "kin": [
  {
   "to": "soy-garlic-sauce",
   "as": "The Korean fried chicken relative; soy and sugar again, with garlic pushed forward.",
   "rel": "kin"
  },
  {
   "to": "sweet-chili-sauce",
   "as": "Shares the Asian-condiment shelf that American wing boards borrow from.",
   "rel": "kin"
  },
  {
   "to": "grill",
   "as": "The cooking the word is named for: teri is the shine, yaki is the grilling.",
   "rel": "fry"
  },
  {
   "to": "honey-bbq-sauce",
   "as": "The American sweet glaze doing the same job through tomato and corn syrup.",
   "rel": "contrast"
  },
  {
   "to": "yangnyeom-sauce",
   "as": "The other East Asian glaze on a wing board, built on fermented chile paste rather than soy and sugar.",
   "rel": "contrast"
  },
  {
   "to": "the-toss",
   "as": "Fried wings meet it in the bowl; grilled wings meet it on the brush.",
   "rel": "fry"
  },
  {
   "to": "buffalo-wild-wings",
   "as": "Carries it as one flavour among more than a dozen.",
   "rel": "place"
  }
 ],
 "confusable_with": [
  {
   "id": "soy-garlic-sauce",
   "tell": "Garlic and mirin. Teriyaki's sweetness comes from mirin or sugar; soy garlic leads with garlic and apple juice concentrate."
  }
 ],
 "profile": {
  "kind": "bottle",
  "base": "soy-sweet",
  "maker": "Kikkoman Sales USA, Inc.",
  "town": null,
  "state": null,
  "ingredients": [
   "naturally brewed soy sauce (water, wheat, soybeans, salt)",
   "wine",
   "high fructose corn syrup",
   "water",
   "vinegar",
   "salt",
   "spices",
   "onion powder",
   "succinic acid",
   "garlic powder",
   "sodium benzoate"
  ],
  "pepper_rank": 0,
  "vinegar_rank": 5,
  "fat_rank": 0,
  "tomato_rank": 0,
  "sugar_rank": 3,
  "mustard_rank": 0,
  "soy_rank": 1,
  "serving_tbsp": 1,
  "sodium_mg_per_tbsp": 610,
  "sugar_g_per_tbsp": 2,
  "scoville": null,
  "heat_claim": null,
  "source": "s:fdc-kikkoman-teriyaki",
  "url": "https://fdc.nal.usda.gov/food-details/2085929/nutrients",
  "accessed": "2026-09-16",
  "note": "Kikkoman Teriyaki Marinade & Sauce. Label serving is 1 Tbsp (15 mL), so the per-tablespoon figures are the label's own. The USDA transcription runs 'WINE HIGH FRUCTOSE CORN SYRUP' with no comma; read here as two ingredients, wine at 2 and high fructose corn syrup at 3 — the ranks after that follow from the reading and would shift by one if the transcription is wrong. No mirin on the label: the corn syrup does the sweetening the mirin does in a Japanese tare. No chile, no heat word, no Scoville number."
 },
 "recipes": [
  {
   "title": "Teriyaki Sauce",
   "source": "s:wikibooks-teriyaki-sauce",
   "license": "CC BY-SA 4.0",
   "url": "https://en.wikibooks.org/wiki/Cookbook:Teriyaki_Sauce",
   "author": "Wikibooks Cookbook contributors",
   "region": "Japan",
   "ingredients": [
    "¼ cup (2 parts) soy sauce",
    "¼ cup (2 parts) mirin",
    "2 tablespoons (1 part) brown sugar",
    "1 tsp fresh, peeled, finely-chopped ginger",
    "1 tsp fresh, peeled, finely-chopped garlic",
    "A litte bit of sake (optional)"
   ],
   "text": "Mix everything in a 1-quart pot over low heat until the sugar dissolves.\nUse sauce to marinate some raw meat or vegetables overnight in the refrigerator.\n\nNotes, tips, and variations:",
   "note": "Wikibooks Cookbook, CC BY-SA 4.0, copied in full with the source named, including the misspelling of 'little' in the sake line. Two parts soy, two parts mirin, one part brown sugar is the ratio; the garlic in it is the Western addition. Wikibooks files its variations under a separate heading; only the recipe itself is copied here."
  }
 ],
 "sources": [
  "s:wp-teriyaki",
  "s:wp-buffalo-wing",
  "s:fdc-kikkoman-teriyaki",
  "s:wikibooks-teriyaki-sauce"
 ],
 "provenance": {
  "default": {
   "tier": "cited",
   "source": "s:wp-teriyaki"
  },
  "fields": {
   "profile": {
    "tier": "harvested",
    "source": "s:fdc-kikkoman-teriyaki",
    "fetched_at": "2026-09-16",
    "note": "the missing comma in the USDA ingredient transcription is flagged in profile.note; the ranks after position 2 depend on that reading"
   },
   "names.said": {
    "tier": "cited",
    "source": "s:wp-teriyaki"
   },
   "text.how": {
    "tier": "cited",
    "source": "s:wp-teriyaki",
    "note": "the reduction, the brushing and the starches are cited; coat-by-coat brushing is general practice"
   },
   "text.today": {
    "tier": "harvested",
    "source": "s:fdc-kikkoman-teriyaki"
   }
  }
 },
 "confidence": "high",
 "schema": 1,
 "type": "sauce",
 "images": [
  {
   "file": "teriyaki-sauce/teriyaki-sauce-teriyaki-sauce.jpg",
   "source": "commons",
   "title": "File:Teriyaki sauce.jpg",
   "url": "https://upload.wikimedia.org/wikipedia/commons/f/f1/Teriyaki_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=original",
   "page_url": "https://commons.wikimedia.org/wiki/File%3ATeriyaki_sauce.jpg",
   "license": "CC BY 2.0",
   "license_url": "https://creativecommons.org/licenses/by/2.0/",
   "author": "David J",
   "credit": "https://www.flickr.com/photos/sebilden/8751149928/",
   "alt": "Teriyaki sauce",
   "date": "2013-05-17 20:29:34",
   "primary": true,
   "sha256": "93559adb60fbc1100c8eb01f9379f0573b09af2cc72da17d9f8c5b84c81f8f3d"
  }
 ],
 "updated": "2026-09-16",
 "blurb": "Soy sauce, mirin or sake, and sugar, boiled down to a glaze. The Japanese name for it is tare (タレ).",
 "region_terms": [
  {
   "key": "us",
   "name": "The United States",
   "state": null,
   "note": "use when a node belongs to the whole country"
  },
  {
   "key": "hawaii",
   "name": "Hawaii",
   "state": "HI",
   "note": "shoyu chicken, and the wing that borrows from it"
  },
  {
   "key": "pacific-northwest",
   "name": "The Pacific Northwest",
   "state": null,
   "note": "Seattle, Portland"
  }
 ],
 "kin_out": [
  {
   "to": "soy-garlic-sauce",
   "type": "sauce",
   "name": "Soy garlic sauce",
   "as": "The Korean fried chicken relative; soy and sugar again, with garlic pushed forward.",
   "rel": "kin"
  },
  {
   "to": "sweet-chili-sauce",
   "type": "sauce",
   "name": "Sweet chili sauce",
   "as": "Shares the Asian-condiment shelf that American wing boards borrow from.",
   "rel": "kin"
  },
  {
   "to": "grill",
   "type": "fry",
   "name": "the grill",
   "as": "The cooking the word is named for: teri is the shine, yaki is the grilling.",
   "rel": "fry"
  },
  {
   "to": "honey-bbq-sauce",
   "type": "sauce",
   "name": "Honey barbecue sauce",
   "as": "The American sweet glaze doing the same job through tomato and corn syrup.",
   "rel": "contrast"
  },
  {
   "to": "yangnyeom-sauce",
   "type": "sauce",
   "name": "Yangnyeom sauce",
   "as": "The other East Asian glaze on a wing board, built on fermented chile paste rather than soy and sugar.",
   "rel": "contrast"
  },
  {
   "to": "the-toss",
   "type": "fry",
   "name": "the toss",
   "as": "Fried wings meet it in the bowl; grilled wings meet it on the brush.",
   "rel": "fry"
  },
  {
   "to": "buffalo-wild-wings",
   "type": "place",
   "name": "Buffalo Wild Wings",
   "as": "Carries it as one flavour among more than a dozen.",
   "rel": "place"
  }
 ],
 "source_list": [
  {
   "id": "s:wp-teriyaki",
   "kind": "wikipedia",
   "title": "Teriyaki",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Teriyaki",
   "accessed": "2026-09-16"
  },
  {
   "id": "s:wp-buffalo-wing",
   "kind": "wikipedia",
   "title": "Buffalo wing",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Buffalo_wing",
   "accessed": "2026-09-16"
  },
  {
   "id": "s:fdc-kikkoman-teriyaki",
   "kind": "dataset",
   "title": "Kikkoman Teriyaki Marinade & Sauce — branded food label (FDC ID 2085929)",
   "publisher": "USDA FoodData Central",
   "url": "https://fdc.nal.usda.gov/food-details/2085929/nutrients",
   "accessed": "2026-09-16"
  },
  {
   "id": "s:wikibooks-teriyaki-sauce",
   "kind": "web",
   "title": "Cookbook:Teriyaki Sauce",
   "publisher": "Wikibooks",
   "url": "https://en.wikibooks.org/wiki/Cookbook:Teriyaki_Sauce",
   "accessed": "2026-09-16",
   "note": "CC BY-SA 4.0"
  }
 ],
 "tiers": {
  "text.what": {
   "tier": "cited",
   "source": "s:wp-teriyaki"
  },
  "text.story": {
   "tier": "cited",
   "source": "s:wp-teriyaki"
  },
  "text.how": {
   "tier": "cited",
   "source": "s:wp-teriyaki",
   "note": "the reduction, the brushing and the starches are cited; coat-by-coat brushing is general practice"
  },
  "text.today": {
   "tier": "harvested",
   "source": "s:fdc-kikkoman-teriyaki"
  }
 },
 "primary_image": {
  "file": "teriyaki-sauce/teriyaki-sauce-teriyaki-sauce.jpg",
  "source": "commons",
  "title": "File:Teriyaki sauce.jpg",
  "url": "https://upload.wikimedia.org/wikipedia/commons/f/f1/Teriyaki_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=original",
  "page_url": "https://commons.wikimedia.org/wiki/File%3ATeriyaki_sauce.jpg",
  "license": "CC BY 2.0",
  "license_url": "https://creativecommons.org/licenses/by/2.0/",
  "author": "David J",
  "credit": "https://www.flickr.com/photos/sebilden/8751149928/",
  "alt": "Teriyaki sauce",
  "date": "2013-05-17 20:29:34",
  "primary": true,
  "sha256": "93559adb60fbc1100c8eb01f9379f0573b09af2cc72da17d9f8c5b84c81f8f3d"
 },
 "tag_facts": [],
 "recognition_facts": [],
 "acclaim": 0,
 "kin_in": [
  {
   "from": "soy-garlic-sauce",
   "type": "sauce",
   "name": "Soy garlic sauce",
   "as": "The nearest American shelf relative: soy, sugar and a glaze, out of Japan rather than Korea.",
   "rel": "kin"
  },
  {
   "from": "sweet-chili-sauce",
   "type": "sauce",
   "name": "Sweet chili sauce",
   "as": "Shares the Asian-condiment shelf that wing boards borrow from.",
   "rel": "kin"
  }
 ]
}