| ■ アメリカのテリヤキ | 2025.7.10 |
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アメリカの teriyaki について聞いてみた。 さすがGPT本国の地元ネタだから ビックリレシピや 詳しい歴史もあるよ あなた: teriyaki what is that? ChatGPT: Teriyaki is a Japanese cooking technique and flavor profile. The word "teriyaki" (照り焼き) comes from: "Teri" (照り) — meaning "gloss" or "shine," referring to the shiny glaze from the sauce. "Yaki" (焼き) — meaning "grill" or "broil." What Is Teriyaki? It's both: A sauce made from a mix of soy sauce, sugar (or mirin), and sake or rice vinegar. A cooking method where foods (typically meat or fish) are grilled, broiled, or pan-fried with that sauce until it caramelizes into a savory-sweet glaze. Common Teriyaki Dishes Chicken Teriyaki – Grilled chicken glazed with teriyaki sauce. Beef Teriyaki – Thinly sliced beef cooked with teriyaki sauce. Salmon Teriyaki – A popular seafood version. Tofu Teriyaki – A vegetarian/vegan option. Western vs. Japanese Teriyaki In Japan, the sauce is usually lighter and more delicate, often made with mirin and sake. In the West, teriyaki sauce is often thicker and sweeter, sometimes with added garlic or ginger. Would you like a recipe or recommendation for something teriyaki-style? あなた: weatern teriyaki? tell me more ChatGPT: Sure! Western-style teriyaki has evolved from the traditional Japanese version to suit different tastes—especially in the U.S., where it's hugely popular. Here's a breakdown of how it's typically different and what to expect: 🍯 Western Teriyaki Sauce: What's in It? While traditional Japanese teriyaki is usually just soy sauce, mirin, and sake, the Western version tends to be: Sweeter – Often uses brown sugar, honey, or corn syrup. Thicker – Cooked down or thickened with cornstarch for a glaze-like texture. Bolder – Adds garlic, ginger, sesame oil, or even pineapple juice for extra flavor. Common Ingredients: - Soy sauce - Brown sugar or honey - Garlic (minced or powdered) - Ginger (fresh or powdered) - Cornstarch + water (for thickening) - Rice vinegar or mirin - Sesame oil (optional) - Pineapple juice (optional for tropical sweetness) 🍗 Western Teriyaki Dishes Often more of a sauce or marinade than a cooking method, and it’s used across: Teriyaki Chicken – Grilled or stir-fried chicken glazed in sauce Teriyaki Beef or Pork – Often in rice bowls or stir-fries Teriyaki Salmon – Baked or grilled with a sticky glaze Teriyaki Stir-Fry – Veggies + protein tossed in teriyaki sauce Teriyaki Burgers or Tacos – Fusion foods with a teriyaki twist 🥡 Where You’ll Find It Fast-casual restaurants (like Panda Express, Teriyaki Madness) Grocery stores (bottled teriyaki sauces like Kikkoman, Yoshida’s) Fusion cuisine — Teriyaki chicken pizza, burgers, tacos, etc. 🧑🍳 Want to Try Making It? Here's a quick Western-style teriyaki sauce recipe: 1/2 cup soy sauce 1/4 cup brown sugar 1 tbsp honey (optional) 2 cloves garlic, minced 1 tsp fresh grated ginger 1 tsp sesame oil (optional) 1 tbsp cornstarch + 2 tbsp water (for thickening) Simmer all ingredients (except cornstarch mixture) in a pan for 3–5 minutes. Add cornstarch slurry, cook until thickened. Done! Would you like a full recipe for a teriyaki dish, like chicken or salmon? あなた: u mean western as the usa? ChatGPT: Yes — exactly! When people say "Western-style teriyaki," they usually mean the version that's popular in the United States (and sometimes Canada or other Western countries). 🇺🇸 In the U.S.: Teriyaki has become a mainstream flavor, especially in fast food and casual dining. It's been adapted to suit American tastes — sweeter, thicker, and sometimes with added flavors like garlic, ginger, or pineapple. You’ll find teriyaki: In rice bowls (chicken/beef + veggies + sauce over rice) In teriyaki burgers (especially in Hawaii or fusion restaurants) At mall food courts, often with grilled meats In bottled sauces in nearly every grocery store 🌍 Contrast with Japan: In Japan, "teriyaki" is more about the method of cooking: grilling or broiling while brushing on a light glaze. The sauce is usually thinner and more subtle, using mirin, sake, and soy sauce — less sugary. So yes — Western teriyaki typically means the Americanized version that has evolved far beyond its original Japanese roots. Would you like a list of popular teriyaki restaurants in the U.S. or examples of fusion dishes? あなた: intersting show me list ChatGPT: Here’s a curated list of popular Western (U.S.) teriyaki spots, featuring both nationwide chains and regional gems: 🇺🇸 National & Fast‑Casual Chains Teriyaki Madness – A fast‑casual chain with ~209 locations across 40 U.S. states (as of April 2025) offering customizable teriyaki bowls with chicken, beef, tofu, veggies, etc. foodandwine.com +10 ustimesmag.com +10 reportersinsight.com +10 topfranchise.com +4 restaurantnews.com +4 premium-biz.com +4 Samurai Sam’s Teriyaki Grill – Established in 1994, with multiple locations nationwide. Known for grilled chicken, steak, shrimp in a casual setting. reportersinsight.com +3 topfranchise.com +3 premium-biz.com +3 Teriyaki House – Regional favorite in Seattle, Portland, Los Angeles, New York and other cities; praised for authentic-style teriyaki dishes. restaurantnews.com +2 reportersinsight.com +2 ustimesmag.com +2 🌎 Pacific Northwest Classics Toshi’s Teriyaki Grill (Mill Creek, WA) – Founded by Toshi Kasahara in the 1970s, a Seattle‑style teriyaki pioneer and a must-visit pilgrimage for fans. reddit.com +4 foodandwine.com +4 seattle.eater.com +4 Choice Deli & Grocery (Ballard, Seattle) – A local deli‑grocery hybrid celebrated for its sticky chicken teriyaki combos. en.wikipedia.org +4 seattle.eater.com +4 seattle.eater.com +4 Du’s Grill (Portland, OR area) – A local institution known for “the best Korean teriyaki in the known universe” and praised as budget-friendly. en.wikipedia.org 🍍 Hawaiian Plate Lunch & Fusion L&L Hawaiian Barbecue – Hawaii-based chain with over 200 U.S. locations offering teriyaki chicken, kalua pork, Spam musubi and more. en.wikipedia.org +1 newyorker.com +1 Broken Mouth (Downtown Los Angeles) – Yelp's #1 U.S. restaurant in 2023, serving Hawaii-Korean plates including teriyaki chicken and Spam musubi. sfgate.com 🗺 Other Regional Favorites Yummy Teriyaki – With locations in California and Washington, a favorite for its generous portions and classic flavors. seekertime.com +1 reportersinsight.com +1 Tokyo Teriyaki (Portland, LA) – Local favorite with fresh, flavorful bowls made from quality ingredients. reportersinsight.com +1 premium-biz.com +1 Teriyaki Don (Illinois) – Known in the Midwest for chicken, beef, pork, and tofu teriyaki bowls. reportersinsight.com +2 ustimesmag.com +2 premium-biz.com +2 🗣 Local Recommendations Mikou (Georgetown, Seattle) – Reddit: “best teriyaki dive in town” for its spicy chicken dish. reddit.com Niko’s Teriyaki (West Seattle) – A classic Seattle-style spot compared to “Sbarro-made teriyaki.” virtuousreviews.com +10 reddit.com +10 seattle.eater.com +10 Yoshino’s Teriyaki (Downtown Seattle) – Iconic, family-run, highly recommended. reddit.com Joy Teriyaki (Schaumburg/Glenview, Chicago suburbs) – Redditors say it’s as good as Seattle’s best and sells its sauce. reddit.com ✅ How to Choose For convenience nationwide → Try Teriyaki Madness, Samurai Sam’s, or Teriyaki House. To taste the original Seattle style → visit Toshi’s, Choice Deli, Mikou, Niko’s, or Yoshino’s. Looking for Hawaiian plate lunch → go with L&L Hawaiian Barbecue or Broken Mouth in L.A. Exploring local gems → check out Du’s Grill in Portland or Joy Teriyaki near Chicago. Want to dive deeper into any of these—like menus, locations, or directions? Let me know! あなた: do u know the history on teriyaki in us? ChatGPT: Yes — the history of teriyaki in the U.S. is surprisingly rich and uniquely tied to Seattle, where it became a local fast-food phenomenon. Here's a breakdown of how teriyaki became "Americanized" and rooted in U.S. food culture: 🇯🇵 ➡️ 🇺🇸 Teriyaki’s Journey to the U.S. 1. Japanese Origins The word "teriyaki" (照り焼き) refers to the method of glazing grilled meat or fish with a shiny, sweet-savory sauce made from soy sauce, mirin, and sake. It was mainly used for fish dishes in Japan, such as yellowtail, mackerel, or salmon. 2. Post-WWII Japanese Immigration After World War II, Japanese immigrants and Japanese Americans began sharing their food more widely in the U.S. Alongside sushi and tempura, teriyaki appeared in Japanese restaurants, but it was still authentic and lightly sauced at that point. 3. Seattle: The Birthplace of “American Teriyaki” In the 1970s, a Japanese immigrant named Toshi Kasahara opened Toshi’s Teriyaki in Seattle. His version of teriyaki was simple: grilled chicken or beef over rice, served with a sweet soy glaze — heavier and sweeter than traditional Japanese teriyaki. 🏆 Toshi is widely credited with popularizing teriyaki as an affordable, fast, and satisfying lunch in Seattle — it became so popular that dozens of copycat "teriyaki joints" sprang up around the city. Teriyaki in Seattle became as common as pizza or burgers in other cities. The dish was cheap, protein-heavy, and easy to customize — perfect for American lunch crowds. 4. Spread Beyond Seattle As teriyaki’s popularity grew, chains like Yoshinoya, Samurai Sam’s, and Teriyaki Madness helped bring it nationwide. Hawaiian-style teriyaki (often with pineapple or as part of a plate lunch) also took off in states like California, Nevada, and Texas. Bottled teriyaki sauces became a staple in American grocery stores by the 1990s, further embedding it into U.S. home cooking. 🥢 Why It Caught On in the U.S. It’s easy to make and scale — great for fast food. The flavor hits the American sweet-salty spot, like BBQ. It fit right into the rice bowl trend (protein + rice + sauce = lunch). It became a gateway into Asian-inspired cuisine for many Americans. 🧠 Fun Fact: Seattle’s teriyaki boom was so influential that some food writers and locals refer to “Seattle-style teriyaki” the way you’d say “Chicago-style pizza” or “New York bagel.” Want to see vintage menus or ads from early teriyaki shops in the U.S.? あなた: yes but how? ChatGPT: Here’s a deeper dive into how teriyaki became a uniquely American—and especially Seattle—phenomenon: 🍽️ 1. Japanese & Hawaiian Roots, Decades Before Seattle Teriyaki sauce originated centuries ago in Japan as a thin glaze of soy sauce, mirin, and sugar used primarily for grilled fish foodandwine.com +15 chowhound.com +15 dailyuw.com +15 . In Hawaii in the 1920s–’30s, Japanese immigrants adapted it—swapping mirin for brown sugar and pineapple juice—creating a sweeter, thicker sauce dailyuw.com +1 chowhound.com +1 . 🚢 2. GI Gone Home: Hawaiian “Americanized” Flavor Hits Mainland After WWII and following statehood in 1959, Hawaiian food—including teriyaki—spread to the West Coast via returning GIs and tourism, helping introduce the sweeter version stateside dailyuw.com . 🌆 3. 1976: Toshi Kasahara Opens First Stand-Alone Teriyaki Shop in Seattle March 2, 1976: Toshihiro “Toshi” Kasahara opened Toshi’s Teriyaki Grill in Lower Queen Anne. He swapped fish for grilled chicken or beef, marinated overnight, and basted it with a syrupy soy-sugar glaze—serving it with rice and salad for just $1.85 britannica.com +15 tastecooking.com +15 kuow.org +15 britannica.com +4 chowhound.com +4 thestranger.com +4 . This formula—affordable, flavorful, fast—resonated immediately with Seattleites cater2.me +3 dailyuw.com +3 thestranger.com +3 . 📈 4. Rapid Growth & Cultural Blending By the 1980s–’90s, hundreds of Seattle-area teriyaki shops had opened, many run by Korean immigrants influenced by flavors like bulgogi (soy-sugar-ginger-garlic marinade)—blending Japanese, Korean, and American tastes reddit.com +6 chowhound.com +6 tastingtable.com +6 . Seattle became so saturated with teriyaki joints that by 2010 there were more shops with "Teriyaki" in the name than McDonald's, Burger King, Wendy’s, Taco Bell, and Subway combined cater2.me +9 chowhound.com +9 reddit.com +9 . 🌎 5. America vs. Japan: A Distinct Culinary Identity While Japanese teriyaki remains a cooking method using light glazing for fish, Seattle-style teriyaki is a fast-casual meal: ➤ marinaded and char-grilled chicken thighs, ➤ slathered in thick sweet-savory sauce (often with garlic and ginger), ➤ served over rice with salad—typically takeaway in Styrofoam containers eater.com +2 thestranger.com +2 kuow.org +2 dailyuw.com . Reddit users describe it crisply: “The first teriyaki joint … was Toshi's … made his own sauce … the delicious thick teriyaki sauce you get on your rice and chicken takeout.” en.wikipedia.org +3 reddit.com +3 reddit.com +3 “It’s Seattle’s iconic cheap styrofoam take‑out meal … Sweet sticky teriyaki sauce that is unique to the area.” reddit.com +1 seattlein2025.org +1 ✅ Summary Japanese culinary tradition → Hawaiian adaptation with more sugar and fruit. 1950s–60s: Americanization spreads to West Coast. 1976: Toshi’s in Seattle swaps fish for chicken, creates fast-casual teriyaki rice plates. Korean-owned shops adopt and diversify it, leading to a teriyaki boom across Seattle. Seattle-style teriyaki becomes a regional fast food staple—distinct from its Japanese origins. Would you like to explore: A timeline of key dates (like 1976 opening, 1980s boom)? Comparison of sauce recipes between Japanese, Hawaiian, and Seattle styles? Profiles of other early adopters like Junki Yoshida or Korean-owned shops? Just let me know! あなた: Profiles of other early adopters ChatGPT: https://oregonbusiness.com/wp-content/uploads/2024/12/Q125storytellerlede.jpg https://www.chowhound.com/img/gallery/how-teriyaki-became-one-of-seattles-signature-dishes/intro-1734472471.jpg https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/16295849/Eater_Teriyaki_Story_32.jpg?crop=16.666666666667%2C0%2C66.666666666667%2C100&quality=90&strip=all https://www.chowhound.com/img/gallery/how-teriyaki-became-one-of-seattles-signature-dishes/how-teriyaki-became-famous-in-seattle-1734472475.jpg Here are some standout early adopters and influencers who shaped U.S. teriyaki beyond Toshi’s: 🧪 Junki Yoshida – From Karate Instructor to Sauce Pioneer Arrived from Kyoto in 1968, trained as a karate sensei, and began making his mother’s secret teriyaki sauce to give as gifts to students in Portland/Seattle sonyasanford.com +11 eater.com +11 seattleweekly.com +11 sonyasanford.com +11 yoshidafoods.com +11 jkfhonbudojo.com +11 . By 1982, he launched Mr. Yoshida’s Gourmet Cooking Sauce, selling jars at grocery stores and Costco philanthropyroundtable.org +5 seattlepi.com +5 chowhound.com +5 . His branding (cowboy hat + kimono demos) made him a local icon seattlepi.com +1 oregonbusiness.com +1 . Eventually sold to Heinz, then reacquired the brand in 2024, keeping the legacy alive bizjournals.com +1 oregonbusiness.com +1 . Yoshida’s sauce became a household staple and influenced how teriyaki was cooked and bottled across the region. 🇰🇷 John Chung & Korean Immigrant Entrepreneurs Arrived in Seattle in the early 1980s and brought their own teriyaki and Korean bulgogi-style marinades, blending garlic, ginger, and soy yoshidafoods.com +13 tastingtable.com +13 sonyasanford.com +13 . Chung reportedly trained 100+ other Korean immigrants in the teriyaki business and introduced fast-cook methods like sandwiches seattleweekly.com +5 tastingtable.com +5 thestranger.com +5 . By the 1990s, Korean-owned teriyaki shops dominated Seattle — a testament to both entrepreneurial drive and demographic shifts jkfhonbudojo.com +13 seattleweekly.com +13 chowhound.com +13 . Today’s sweeter, garlic-forward teriyaki is a direct result of this influence. 🍗 Toshi Kasahara – The Original “Grandfather” of Seattle Teriyaki Opened Toshi’s Teriyaki in 1976 in Lower Queen Anne, using marinated chicken skewers over rice and salad for just $1.85 sonyasanford.com seattleweekly.com +12 dailyuw.com +12 kuow.org +12 . His overnight marinade and glaze style inspired hundreds of copycats. Even Reddit users note the tradition: “The first teriyaki joint … Toshi's … the delicious thick teriyaki sauce you get on your rice and chicken takeout.” en.wikipedia.org +4 reddit.com +4 oregonbusiness.com +4 reddit.com “Japanese student that had lived in Hawaii started Toshi's … Korean immigrants built on and adapted the model into the 90s and 2000s.” reddit.com Without Toshi’s innovation, Seattle-style teriyaki wouldn’t exist as we know it today. 📊 Summary Table of Key Early Influencers Influencer Era Contribution Toshi Kasahara 1976 Created first stand-alone teriyaki shop, set model Junki Yoshida Late ’60s– ’80s Bottled sauce, mainstreamed teriyaki flavor John Chung + Koreans ’80s–’90s Scaled the concept with Korean-style sauces This represents the culinary evolution: Japanese roots → Hawaiian adaptation → Toshi’s Seattle fast-casual model → Korean-American refinement & scaling → National sauce distribution via Yoshida, fast-casual chains. Let me know if you'd like to explore vintage menus, sauce differences, or timelines! あなた: vintage menus, sauce difference Profiles of other early adopters ChatGPT: 思考時間: 数秒 Here are deeper profiles of Seattle-area early adopters who helped shape American teriyaki beyond Toshi’s: 🧂 Junki Yoshida — The Sauce Guru & Bottling Pioneer Arrived from Kyoto in 1968, trained as a karate instructor, and eventually ran a dojo in Washington/Oregon chungsteriyaki.com +11 chowhound.com +11 tastingtable.com +11 jkfhonbudojo.com . Started making his family’s teriyaki-marinade as Christmas gifts to students; demand soared, leading him to fill 400 bottles daily from his karate studio basement by the early 1980s seattlepi.com . In-store demos featured him in cowboy hats and kimonos, a strategy that boosted recognition . By 1982, he launched Mr. Yoshida’s Gourmet Sauce, expanded through Costco, and eventually sold to Heinz (though reacquired in 2024) reddit.com +2 seattlepi.com +2 chowhound.com +2 . A Redditor recalls: “Junki Yoshida… My dad used to down his teriyaki sauce by the gallon.” reddit.com +10 reddit.com +10 chowhound.com +10 Impact: He brought teriyaki from take-out to the pantry shelf, making it accessible nationwide as a staple sauce. 🇰🇷 John Chung — Fast-Casual Innovator & Community Builder Moved to Seattle in 1983 after early culinary ventures in Los Angeles tastingtable.com . Opened Woks Deli & Teriyaki in Georgetown, blending teriyaki beef/chicken with sandwiches—“Philly cheese‑steak under one roof” style en.wikipedia.org +11 dinogo.com +11 reddit.com +11 . Trained 100+ Korean immigrants, pioneering a wave of Korean-run teriyaki shops chungsteriyaki.com +7 eater.com +7 tastingtable.com +7 . His marinade—featuring garlic, soy, sugar, ginger, wine, lemon—marinated meats for 2–3 days, then cooked fast to meet lunch crowds dinogo.com . Decades later, his family still holds the desire to revive or adapt his legacy: “It would be awesome if teriyaki weren’t dying… Maybe it’s just hibernating.” chowhound.com +1 chungsteriyaki.com +1 eater.com Impact: He cemented the Korean-American adaptation—thicker, garlic-forward, rice-plate takeout—that defines Seattle-style teriyaki today. 🥢 Jong Kwan & Kyung La Ahn (Teriyaki Madness) — Chain Expansion & Fusion Korean immigrants who acquired and revamped a Teriyaki Madness franchise on Capitol Hill seattleweekly.com . They re-seasoned the sauce, enhanced sides, added vegetarian and Chinese-inspired items, expanding from 11 to 37 menu options seattleweekly.com . Their success is rooted in seeing teriyaki as a simple, scalable small operation—“real Korean food has too much seasoning…” chowhound.com +7 seattleweekly.com +7 eater.com +7 . Impact: Grew Seattle’s teriyaki into a modern fast-casual franchise, blending local and fusion elements and taking it cross-country. 📈 Evolution Recap Innovator Era Contribution Junki Yoshida Early ’80s Bottled sauce, brought teriyaki into households John Chung + Korean chefs ’80s–’90s Spread and refined fast-casual Seattle-style teriyaki Jong Kwan & Kyung La Ahn 2000s–now Scaled franchises, diversified menu, modernized the genre These innovators represent three pillars of American teriyaki’s growth: From dojo gifts to grocery aisles (Yoshida) From single shop to community phenomenon (Chung and Korean entrepreneurs) From local staple to scalable brand (Ahn couple) Would you like sample vintage menus, recipe comparisons between their sauces, or a timeline synthesizing their contributions? あなた: sample vintage menus, recipe comparisons between their sauces, ChatGPT: Here’s a curated look at vintage teriyaki menus and a side-by-side comparison of key sauce styles from early adopters: 🧾 Sample Vintage Menu — Toshi’s Teriyaki (~1976‑1981) From early owners and recollections of lower Queen Anne location (circa 1976–’80s): Teriyaki Half‑Chicken – served with molded rice, cabbage salad, and pickles — around $2 3bancho.com +1 kitv.com +1 en.wikipedia.org Teriyaki Beef – similar arrangement with steak strips over rice and cabbage Beef Curry & Chicken Curry – an early fusion offering alongside teriyaki sides Layout was minimalist: focused on fast take-out, grilled meats glazed in sweet sauce, served simply with rice and salad. 🥄 Sauce Recipe Comparison Style & Source Ingredients Texture & Notes Japanese Traditional Soy sauce, mirin/sake, sugar; sometimes ginger/garlic reddit.com +15 en.wikipedia.org +15 reddit.com +15 Thin, subtly sweet; brushed during grilling. Junki Yoshida (Pantry Sauce) Soy sauce + white & brown sugar, garlic, ginger, green onion, honey Thick, glossy glaze; jarred for convenience. Yoshida (Commercial) Soy sauce, sugar, HFCS, mirin, garlic, spices, cornstarch, oil Cold‑fill bottle, shelf‑stable sweet-savory. Korean-American (Chung style) Soy-sugar base with garlic, ginger, wine/lemon, ≥2-day marinade Heavier garlic, layered flavor, long marinade soak. 🧭 Quick Rundown Japanese: light glaze, grilled fish, cooking-method emphasis. Yoshida’s: dense, sweet-savory pantry sauce inspired by family recipe; marketed commercially. Korean-influenced Seattle: bold, garlicky, deeply marinated meats; key in fast-casual scene. Toshi’s initial model: simple rice-plate combos with grilled meats and sauce — the foundation of Seattle’s style. ✅ Want to go deeper? I can share copycat vintage recipes for each sauce style. Provide a visual timeline of when these sauces entered the U.S. market. Pull sample menu scans or ads (if available) from early teriyaki places. Just let me know what you'd like next! ChatGPT に質問する 添付 検索 音声 選択されていません選択されていません ChatGPT の回答は必ずしも正しいとは限りません。重要な情報は確認するようにしてください。 引用 3bancho.com yasuko's teriyaki recipe These wholesome and healthy Coconut Blueberry Wholemeal Muffins are full of coconutty goodness and loaded with nutritious blueberries. Let the chicken sit for at least 30 minutes to allow the flavors... en.wikipedia.org Teriyaki 2025年6月20日 — Teriyakiis a cooking technique in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Although commonly associated with Japanese cuisine, it was originally a dish from Seat... 詳細 sudachirecipes.com Yakiniku Restaurant's Salad Dressing (Jojoen Copycat Recipe) | Sudachi FREE Download FREE Download: 25 Everyday Japanese Recipes 25 Everyday Japanese Recipes YAKINIKU RESTAURANT’S SALAD DRESSING (JOJOEN COPYCAT RECIPE) This Japanese salad dressing inspired by Jojoen'... kitv.com Aging Well: Mr. Yoshida's secret sauce is his youthful elixir | Kākou | kitv.com Skip to main content * School Tools: * Donate * Best of Hawaii: * Best of Hawaii Aging Well: Mr. Yoshida's secret sauce is his youthful elixir. 74-year-old Junki Yoshida is the founder of Mr. Yosh... asian-recipe.com How To Make Mr. Yoshida Sauce Marinade For Your Recipe Do you patronize Yoshida’s Original Gourmet Sauce? Would you like to try this recipe at home? Scroll down as we unveil the easy and simple way of preparing the Yoshida sauce recipe. Yoshida sauce is... sandrarecipeblogsite.blogspot.com Sandra's Alaska Recipes: SANDRA'S HOMEMADE YOSHIDA SAUCE SANDRA'S ARTISTRY ALASKA [RETAIL ONLINE STORE ITEMS FOR PURCHASE] RECIPES BY CATEGORY: FOLLOW ME... SANDRA'S HOMEMADE YOSHIDA SAUCE A very tasty Asian flavored sauce that I use in many, many of my... picksomerecipes.blogspot.com SANDRAS HOMEMADE YOSHIDA SAUCE ~ Want to know PAGES * Home SATURDAY, APRIL 12, 2014 index» homemade » sandras » sauce » yoshida » SANDRAS HOMEMADE YOSHIDA SAUCE * * * SANDRAS HOMEMADE YOSHIDA SAUCE A very tasty Asian flavored sauce that I u... recipelink.com Recipe: Yoshida Sauce - Recipelink.com ADVERTISEMENT - Real Recipes from Real People - RECIPE: YOSHIDA SAUCE Toppings - Sauces and Gravies YOSHIDA SAUCE 2 cups soy sauce 3/4 cup brown sugar, divided 3/4 cup white sugar, divided 8 green... jkfhonbudojo.com Sensei Yoshida | JKFNW ABOUT SENSEI YOSHIDA Founder Junki Yoshida was born in Kyoto, Japan on December 7, 1949, the youngest of seven children. Living solely off income generated by the family restaurant, wearing hand-me-... food.com Yoshida Type Sauce Recipe - Food.com PREV PREVIOUS RECIPE NEXT NEXT RECIPE YOSHIDA TYPE SAUCE Submitted by Hello Kitty with cu "This sauce is similar to the Yoshida sauce that can be found at costco and other stores. Note that this is... tfrecipes.com Yoshida Sauce Recipes Pork JEN'S RECIPE BOX: MR. YOSHIDA'S ORIGINAL GOURMET SWEET & SAVORY … 2009-12-15 Combine soy sauce, 1/2 cup brown sugar, 1/2 cup white sugar, green onions, ginger and garlic in a 2 quart saucepan. Bring... myphilosophy.global Vol.42 “My Philosophy” Junki Yoshida | My Philosophy Image Entrepreneur and sauce magnate Junki Yoshida is proof that the American dream is still alive and well after heading up several successful businesses in his adoptive home of the United States. H... justapinch.com Oriental marinade/sauce like Yoshida sauce | Just A Pinch Recipes ORIENTAL MARINADE/SAUCE LIKE YOSHIDA SAUCE Recipe by Deb Crane @songchef Eagle, WI I have been playing with a sauce for some time to try to duplicate a sauce/marinade called Yoshida. Seems our lo... CGI-design / bbs |