Teppanyaki vs. Teriyaki

Teppanyakinoun

A Japanese style of cooking in which thin slices of meat, or fish, seafood, vegetables and noodles are quickly fried on a hotplate

Teppanyakinoun

a Japanese dish of meat, fish, or both, fried with vegetables on a hot steel plate forming the centre of the table

Teppanyaki

Teppanyaki (鉄板焼き, teppan-yaki), also known in some countries as Hibachi (火鉢, ), is a post–World War II style of Japanese cuisine that uses an iron griddle to cook food. The word teppanyaki is derived from teppan (鉄板), the metal plate on which it is cooked on, and yaki (焼き), which means grilled, broiled, or pan-fried.

Teriyakinoun

A cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade.

Teriyakinoun

A sweet soy sauce marinade

Teriyakinoun

beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled

Teriyaki

Teriyaki (kanji: 照り焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs.