Teriyaki is a Japanese cooking technique where food (usually chicken, salmon, or beef) is grilled or broiled while being brushed with a sweet, glossy sauce made from soy sauce, sugar, and rice wine. The word comes from two Japanese words: teri, meaning shine or luster, and yaki, meaning grilled. The sauce caramelizes as it cooks, creating that characteristic shiny coating.

When you order teriyaki chicken at a restaurant, you're getting meat that's been cooked in this style. The sauce gives the food a sweet and salty flavor that balances beautifully. Home cooks often use bottled teriyaki sauce as a marinade or cooking sauce, though traditional Japanese cooks make it fresh.

Teriyaki became popular in the United States after World War II and is now a standard menu item at Japanese restaurants and even in mall food courts. While it originated in Japan, the sweet, thick teriyaki sauce Americans know best was developed to suit American tastes. In Japan, the sauce tends to be thinner and less sweet.