Japan — grilling (yakimono) has been central to Japanese cooking since the earliest periods. Salt-grilling of fish is documented in the Nara period (8th century). Teriyaki as a specific technique (glaze-grilling) was codified in the Edo period. The specific white-charcoal (binchōtan) grilling tradition developed in the Kishu (Wakayama) region where holm oak was processed into the premium charcoal that remains the gold standard.
Yakimono (焼き物, 'things grilled') is the broad category in Japanese cuisine encompassing all grilled preparations — spanning from the gentle teriyaki of household cooking to the precise salt-grilling (shioyaki) of kaiseki fish courses to the high-heat charcoal grilling (sumibiyaki) of izakaya yakitori. The unifying principle is controlled heat applied to natural ingredients with minimal interference — the distinction between yakimono's different styles lies in the heat source, the pre-treatment, and the intention. Japanese grilling philosophy holds that a properly grilled ingredient should need no sauce if the ingredient is excellent — salt and heat should be sufficient to reveal character.
The yakimono spectrum delivers distinctly different flavour experiences despite the unified grilling principle: shioyaki delivers the purest expression of the ingredient's natural character, with only the salt and the charcoal heat contributing; teriyaki adds a sweet-savoury lacquer that glazes the exterior without penetrating deeply; miso-yaki creates a complex caramelised surface from the miso's complex sugars and proteins; kasuzuke-yaki has a distinctly fermented, fruity-complex surface from the sake lees. The common quality: each style develops a characteristically charred, aromatic exterior that contrasts with the moist, undisturbed interior.
The principal yakimono styles: (1) Shioyaki (塩焼き, salt grill) — pre-salt, allow to sit 10–30 minutes; grill over charcoal or under broiler until the salt forms a crust that seals the moisture. Fish must be grilled with the presentation side (omote, 表面) facing the heat first. (2) Teriyaki (照り焼き) — grill the ingredient first without sauce; apply tare (soy+mirin+sake+sugar glaze) only in the final minutes; the glaze should caramelise to a shiny lacquer without burning. (3) Miso-yaki (味噌焼き) — marinate in sweet miso (dengaku miso) 12–24 hours; grill slowly to caramelise the miso surface. (4) Kasuzuke-yaki — marinate in sake lees; grill until the sake kasu develops a complex caramelised surface. The heat medium matters: binchōtan (white charcoal) produces the highest, driest heat with a specific radiant quality.
The professional test for shioyaki fish doneness: insert a thin skewer into the thickest part and hold for 3 seconds; remove and touch to the lower lip (the most temperature-sensitive part of the body). Warm = raw centre; hot = cooked through; very hot = overdone. This test works regardless of species. For teriyaki, the glaze should be applied in multiple thin coats (3–4 applications), each allowed to dry and caramelise before the next coat — this builds the characteristic lacquer depth that single-application teriyaki cannot achieve.
Applying teriyaki sauce too early — the sugars burn before the interior is cooked. Grilling fish skin-side down first (unless using a specific technique) — the presentation side (omote) should develop colour first for visual and textural reasons. Moving the ingredient too frequently during grilling — yakimono requires patience; constant movement prevents proper searing and crust development.
Japanese Cooking: A Simple Art — Shizuo Tsuji; Washoku — Elizabeth Andoh