Yuan-yaki is a Japanese grilled dish technique (yakimono) in washoku cuisine, a tsukeyaki preparation in which fish, or sometimes chicken, is marinated in yuan-ji, a seasoning liquid made from soy sauce, sake and mirin with sliced citrus such as yuzu or kabosu, then drained and grilled. Fish such as tilefish, silver pomfret and Japanese amberjack, along with chicken, are typically marinated for several days before cooking. The technique is traditionally attributed to the Edo period tea ceremony master and gourmet Kitamura Yuan, and a steamed variant is called yuan-mushi. Yuan-yaki is distinguished by the fresh aroma of yuzu and may be served either hot or at room temperature.
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