It was Kikkoman, a Japanese soy sauce manufacturer that took an initiative in selling soy sauce in the United States in 1957. Taking advantage of it, Teriyaki sauce also started to spread throughout the United States. However, people in the United States did not know how to use soy sauce in cooking, but they were also unfamiliar with Japanese food at all. The sale of soy sauce was far from success at first. Then, one salesman who was the Japanese descendent hit upon an idea from his mother’s homemade Japanese food and came upon a good way of cooking meat dishes with soy sauce-based, Teriyaki sauce. His Teriyaki recipes were introduced in cooking classes sponsored by Kikkoman and in small handbooks for promoting sales.

～ Teriyaki Fish Fillet ～

4 fish fillets, a pinch of salt, oil as needed, 2 tbs. soy sauce, 2 tbs. sake, 1 tbs. sugar
4 turnips, a pinch of salt, 2 tbs. vinegar, 1 tbs. sugar

1.Sprinkle salt over fish fillets lightly and leave for 10 minutes. Dry the fillets with paper towel.
2.Spread oil on a heated frying pan, place ① and cook both sides until brown.
3.Mix soy sauce, sake, and sugar well and pour into a pan. Flip the fillets occasionally and cook until juice becomes thicken and glazed.
4.Peel turnips. Leaving 5mm of the bottom, slice finely vertically first and horizontally. Sprinkle salt and leave for a while. When the whole becomes soft, squeeze to drain and pour vinegar and sugar mixture over it.
5.Place the fish fillets and turnip pickles.

～ Teriyaki Scallop ～

12 scallop adductors, oil as needed, 2 tbs. soy sauce, 2 tbs. sake, 1 tbs. sugar
1/2 bunch mizuna

1.Spread oil lightly on a heated frying pan. Place scallop adductors and cook both sides. Pour in seasonings and cook until glazed over low heat.
2.Place on a plate and garnish with boiled mizuna.

～ Teriyaki Squid ～

2 cuttlefish, 2 tbs. soy sauce, 2 tbs. sake, 1 tbs. sugar

1.Pull out the guts from the squid body and cut off above the eyes. Check the center of the tentacles for the hard beak and discard. Cut off the thin edge of the tentacles.
2.Make a shallow cut by 1cm wide on the squid body.
3.Heat oil in a frying pan and stir-fry the squid until both sides become brown. When cooked, pour in reserved mixture of seasonings, soy sauce, sake, and sugar. Turn off the heat when the squid is coated overall with the sauce.

Gradually, Teriyaki became accepted into American eating style and it has established its status as it is now. In recent days, soy sauce consumed in the United States is mostly used for making Teriyaki recipes.

Teriyaki is now widely well-known all over the world. But while Japanese Teriyaki dishes have luster in common, what refers as TERIYAKI overseas is not quite the same; it’s usually marinated in Teriyaki sauce beforehand and broiled or the cooked dishes that has Teriyaki sauce on top.