The Introduction and Popularization of Teriyaki Sauce in United States from the 1940s to 1990s “Te ri（照り）” means light, glowing and shining, and “Ya ki（焼き）” means a way of cook and grill in Japanese (Trang 87). Teriyaki is a direct translation of the word “Teriyaki” in Japanese. Teriyaki is used as a traditional Japanese cooking style that involves grilling food with a special sauce called Teriyaki sauce. Teriyaki sauce are familiar to most people in the world, including Americans. Many people enjoy this specific balance between sweetness and saltiness because this particular sauce was what their parents fed them during their childhoods. The sauce seems to be very common, but it has a rather long history and once has experienced several public
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When industrial factories took the lead to manufacture teriyaki sauces and gradually increase the amount of sugar of teriyaki sauce, the sauce turns unhealthy with too much sugar, overpowering the original tastes of the teriyaki sauces. In order to balance the sweetness, manufactories added more salt, thereby created a completely unhealthy mixture, full of sugar and salt. In the process, the factories supply the sauce with additional calories, artificial colors making it not only taste poorly, but also rank out the amount of saturated fat and cholesterols. Things even became worse. In order to satisfy the increasing demand of teriyaki sauce, the industry had developed a new way to produce the sauce. However, the newly developed teriyaki sauce is not teriyaki sauce, despite it has the same taste and similar texture and even exact color as the traditionally made teriyaki sauce. The chemically produced teriyaki sauce is only the sweetener, thickener, artificial color and water. The chemically produced teriyaki sauce lost its beneficial nutrients and become unhealthy. Moreover, teriyaki sauce began to appear on fast food chain. $5.99, the price for a dish of teriyaki chicken is low enough to be attractive to people (Kauffman n.p.). The reason behind the low price is that the mass production of industrially-made teriyaki sauce made the sauce extraordinarily cheap and affordable to public. The sauce and dish quickly spread to the entire United States and appears frequently on people’s table. In fact, recently, teriyaki still remains a relative high familiarity, much higher than dish like green curry chicken (Hwang 181). Even though, the sauce spread extremely fast during 1980s, there were news paper talking about the unhealthy teriyaki sauces. However, the trend was still going on and spread even farther and quicker. For example, in Seattle, during late 1980s, there were 19 restaurants serving teriyaki sauce, and the number
When industrial factories took the lead to manufacture teriyaki sauces and gradually increase the amount of sugar of teriyaki sauce, the sauce turns unhealthy with too much sugar, overpowering the original tastes of the teriyaki sauces. In order to balance the sweetness, manufactories added more salt, thereby created a completely unhealthy mixture, full of sugar and salt. In the process, the factories supply the sauce with additional calories, artificial colors making it not only taste poorly, but also rank out the amount of saturated fat and cholesterols. Things even became worse. In order to satisfy the increasing demand of teriyaki sauce, the industry had developed a new way to produce the sauce. However, the newly developed teriyaki sauce is not teriyaki sauce, despite it has the same taste and similar texture and even exact color as the traditionally made teriyaki sauce. The chemically produced teriyaki sauce is only the sweetener, thickener, artificial color and water. The chemically produced teriyaki sauce lost its beneficial nutrients and become unhealthy. Moreover, teriyaki sauce began to appear on fast food chain. $5.99, the price for a dish of teriyaki chicken is low enough to be attractive to people (Kauffman n.p.). The reason behind the low price is that the mass production of industrially-made teriyaki sauce made the sauce extraordinarily cheap and affordable to public. The sauce and dish quickly spread to the entire United States and appears frequently on people’s table. In fact, recently, teriyaki still remains a relative high familiarity, much higher than dish like green curry chicken (Hwang 181). Even though, the sauce spread extremely fast during 1980s, there were news paper talking about the unhealthy teriyaki sauces. However, the trend was still going on and spread even farther and quicker. For example, in Seattle, during late 1980s, there were 19 restaurants serving teriyaki sauce, and the number