塩焼(しおや)き

しおやき
noun
salt-grilling, salt-grilled (fish)
food
1. salt-grilling; salt-grilled dish
A Japanese cooking method where fish or other ingredients are seasoned simply with salt and then grilled. Also refers to food prepared this way. One of the most fundamental and traditional ways to cook fish in Japan, valued for bringing out the natural flavor of the ingredient.
さんまの塩焼(しおや)きを食(た)べる。
Eat salt-grilled Pacific saury.
今日(きょう)の夕飯(ゆうはん)は鮭(さけ)の塩焼(しおや)きにしよう。
Let's have salt-grilled salmon for dinner today.
新鮮(しんせん)な魚(さかな)は塩焼(しおや)きにするのが一番(いちばん)おいしいと思(おも)う。
I think salt-grilling is the most delicious way to prepare fresh fish.

Usage

塩焼(しおや)き is one of the most common ways to cook fish in Japanese home cooking and restaurants. The dish is typically named as [fish] + の + 塩焼(しおや)き (e.g., さんまの塩焼(しおや)き). The simplicity of using only salt highlights the freshness and quality of the ingredient.

Common collocations

  • さんまの塩焼(しおや)き: salt-grilled Pacific saury (autumn classic)
  • 鮭(さけ)の塩焼(しおや)き: salt-grilled salmon
  • 鯛(たい)の塩焼(しおや)き: salt-grilled sea bream
  • 塩焼(しおや)きにする: to salt-grill (something)

Cultural note

Salt-grilled fish is a staple of the traditional Japanese breakfast and 定食(ていしょく) (set meal). さんまの塩焼(しおや)き is particularly associated with autumn.

Related Words

Compare: 素焼(すや)き (bisque firing)
Compare: 醤油焼(しょうゆや)き (soy sauce grilling)
Compare: 蒲焼(かばや)き (kabayaki)
general
Added 2026.2.20 17:51 · Revised 2026.9.2 13:01
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