Episode Details

You might think teriyaki is a sauce, but it's a cooking technique. Teri means the shine, yaki means grilled, and the name describes what happens when you lacquer meat over fire, a move the Japanese have been making since the 1600s. The bottle didn't arrive until 1961.

This week we trace it from an 1813 shrimp dish to the supermarket aisle, and make the case that the real version, four ingredients reduced in a pan, beats anything you can buy. We get into why almost everyone still reaches for the jar, and how a Japanese grill dish quietly became Seattle's default cheap lunch, outnumbering the town's McDonald's. Plus the one fruit that will wreck your chicken if it sits too long.

Sother's cocktail this week is the Pina Yaki, Japanese whisky with yuzu, a roasted pineapple syrup, and a little of the teriyaki sauce shaken into the glass.

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Thanks to all of this week's partners:

Mezcal Ultramundo: https://pkgdgroup.com/#our_brands

Underberg: https://underbergamerica.com/