Chicken Teriyaki

Glazed Grill
A Classic Preparation

“One of the most Americanized of all Japanese recipes is teriyaki.” — Karen Green

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How to use Soy Sauce

Soy Sauce

In America, the term teriyaki has come to refer to food that has been marinated in a sweet Soy marinade, then grilled or broiled.  In Japanese cuisine, the concept is the opposite: Food is grilled or broiled, then a sweetened Soy Sauce based glaze is brushed on the food as a final touch.  Its purpose is to seal in the juices in the grilled food.

The Japanese term teriyaki comes from the words teru ‘to shine’ and yaku ‘to grill.’ Elizabeth Andoh explains that the term really means “glazed: and :seared with heat,” so basically “glazed grill.” Continue reading

Chicken Stock

Good for Teriyaki or Soup
Nobu’s Chicken Stock

Cooking with fresh ginger

Fresh Ginger

This way of making Chicken Stock is from Nobu Matsuhisa’s Restaurant Nobu in New York and has been called Nobu’s Chicken Stock.  He uses this stock to prepare Chicken Teriyaki at Nobu’s, but it would also work as a soup base or for a variety of vegetable dishes. Continue reading

Hawaiian Cuisine

Multi-Layered Cuisine
Luau’s, Poi, Poke, Tikis and Spam

“Mangoes of golden flesh, with turpentine

Coconut Palms

“Peel and odor. Plums of inky stain
“And the pucker of persimmons….” — Genevieve Taggard, “The Luau” [1]

“Shrimps, sea-urchins, lobsters, crabs and various kinds of shell-fish, as well as sea weed….” — Henry M. Whitney, Hawaiian Guide Book, 1875 [2]

The Paradise of the Pacific is truly Continue reading