焼(や)き目(め)

やきめ
noun
browned surface; sear (on cooked food)
foodcooking
1. browned surface; sear marks; golden-brown color on grilled or fried food
The browned, slightly charred color and surface texture that develops on food when it is grilled, seared, or fried at high heat. A key element of both appearance and flavor in Japanese cooking, especially for fish, meat, and grilled vegetables.
魚(さかな)にきれいな焼(や)き目(め)がついた。
The fish got a nice sear on it.
両面(りょうめん)にしっかり焼(や)き目(め)をつけてから煮(に)込(こ)む。
Sear the surface firmly on both sides, then simmer.
強火(つよび)で短時間(たんじかん)焼(や)くと、香(こう)ばしい焼(や)き目(め)がついて肉汁(にくじゅう)を閉(と)じ込(こ)めることができる。
Searing briefly over high heat gives a fragrant browned surface and seals in the meat's juices.

Formed from 焼(や)く ('to grill, bake, roast') + 目(め) ('mark, look, appearance'). A common term in recipes and cooking shows, often paired with the verbs つく ('to form, develop') and つける ('to develop intentionally').

Common collocations

Similar words

  • こんがり: nicely browned (adverb) — describes the ideal level of browning, often in こんがり焼(や)く
  • 焦(こ)げ目(め): char marks — stronger, darker browning; closer to 'charred' than 'seared'
  • 焦(こ)げ: burn; charred part — food that has burned, usually unwanted
  • 香(こう)ばしさ: fragrant, toasty aroma — the pleasant smell that accompanies browning

Usage

焼(や)き目(め) is generally positive, suggesting attractive, appetizing browning. 焦(こ)げ目(め) is darker and can lean negative, and 焦(こ)げ is clearly negative (burnt).

Related Words

Compare: 焦(こ)げ目(め) (char marks)
general
Added 2026.4.15 2:07 · Revised 2026.9.2 13:02
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