Teppanyaki, Sushi & Sake

Teppanyaki means “cooked on a steel grill.” It is a Japanese style of cooking on a flat iron plate. Chefs prepare fresh ingredients with a show right in front of you.

The History of Teppanyaki

What does teppanyaki mean? Quite literally, “broiled on a steel grill” – the definition of Japanese teppanyaki-style cooking in its most simple form. However, exactly when this cooking style first came into use is more complicated.

Some believe teppanyaki originated in post-World War II Japan, when Japanese chefs wanted to appeal to Western tastes. Others trace its roots to traditional Japanese cooking methods dating back centuries.

The history of sushi and sashimi reveals a fascinating evolution in Japanese cuisine. Originally, sushi referred to fermented fish preserved in rice – quite different from today’s fresh preparations.

Sushi vs Sashimi: Key Differences

Sushi always includes seasoned rice, while sashimi is purely sliced raw fish served without rice. Both showcase the chef’s knife skills and the quality of fresh, raw fish. The rice in sushi is carefully seasoned with vinegar, sugar, and salt, creating a balanced foundation that complements the fish, while sashimi allows the pure flavor and texture of the fish to shine through completely.

Maguro (tuna) is the most popular sashimi, offering different cuts like akami (lean red meat), chu-toro (medium fatty belly), and o-toro (premium fatty belly), each with increasingly rich flavors and buttery textures.

Sake (salmon) provides a mild, buttery taste with a smooth texture, making it perfect for sashimi beginners. The orange-pink flesh is both visually appealing and approachable.

Hamachi (yellowtail) delivers a rich, slightly sweet flavor with firm yet tender flesh. This premium fish is prized for its clean taste and satisfying texture

Snapper offers delicate, clean flavors with a subtle sweetness. The white flesh has a firm texture and mild taste that appeals to those new to sashimi.

Tako (octopus) offers a unique chewy texture with a mild, slightly sweet flavor. Properly prepared tako sashimi should be tender, not rubbery.

Uni (sea urchin) provides a creamy, oceanic experience with rich, briny flavors. This delicacy has a custard-like texture that melts on the tongue.

Shrimp sashimi features sweet, delicate flavors with a firm, clean texture. Often served cooked rather than raw, it provides a familiar taste for those hesitant about raw fish.

Sake is often referred to as rice wine. Although, it’s technically not a wine at all because it’s not made from grapes. It actually has more in common with beer, which is also brewed from fermented grains. Most sake is clear in color and contains about 16% alcohol. Also like both beer and wine, it can have very unique flavor profiles depending on the ingredients and the brewing process.

How Sake Enhances Japanese Dining

The clean and subtle flavors of good sake go well with the rich tastes of teppanyaki grilling. They also match the delicate flavors of sushi and sashimi. Served warm or chilled, sake enhances rather than overwhelms the dining experience.

Sake pairing tips:

• Light, dry sake with delicate sashimi
• Fuller-bodied sake with grilled teppanyaki dishes
• Premium ginjo sake for special occasions
• Warm sake in cooler months, chilled in summer

According to Shinto legend, sake comes from the gods themselves. It’s said that Susanoo, the god of sea and storm, used sake to subdue an eight-headed serpent terrorizing Izumo. The beast drank eight tubs full of sake before passing out and falling prey to Susanoo’s sword.

The more likely, and far less heroic, origin of sake dates back to the fourth century, when rice was chewed at religious festivals, then spit into containers to ferment. Thankfully, sake has evolved quite a bit since then.

More sophisticated brewing techniques arrived from China in the seventh century, allowing sake to be refined into a clear liquid. And, thus, greatly increased the drink’s popularity.

During the Meiji period (1868-1912), further advances in the brewing process made it possible to mass produce sake for the first time. And today, there are over 10,000 sake brands on the market.