From teriyaki to adobo: 5 Asian marinades finding their way into international kitchens

In recent years, cooks and chefs outside Asia have begun reaching for bottles and jars once confined to regional kitchens. From soy-based blends to vinegar-heavy brines, Asian marinades are appearing more often in global cooking, used for meat, seafood and vegetables alike. These mixtures, some centuries old, combine salt, acid and sweetness in proportions that balance flavour and texture. Whether brushed on a grill, stirred into a pan or left to rest overnight, Asian marinades have become part of the everyday vocabulary of modern kitchens.

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Japanese teriyaki

Teriyaki marinade: a Japanese mix of soy sauce, mirin and sugar (Photo: Tomoyo S/Unsplash)

Originating in Japan, the technique of “teriyaki” involves marinating and glazing ingredients—often fish or chicken—in a mixture of soy sauce, sake or mirin and sugar, then broiling or grilling them to achieve a glossy finish. The word derives from teri, which means shine, and yaki, which is grill. In international kitchens, this has been adapted into a broader category of Asian marinades: the sweet-soy base, the glaze effect, the versatility with meat, fish or vegetables. If you’re inviting such a marinade into your global cooking repertoire, take note: the sugar content means it caramelises quickly—so adjust cooking times accordingly.

Korean bulgogi marinade

Bulgogi marinade: Korea’s blend of soy, garlic, sesame oil and pear (Photo: Jcomp/Freepik)

The marinade used for the Korean dish bulgogi, which literally translates to “fire-meat”, is a well-trodden example of a Korean marinade entering international kitchens. The marinade itself is a mix of soy sauce, sugar or honey, sesame oil, garlic, onion and pureed Asian pear. It flavours and tenderises meat, thanks to the fruit enzyme in pear or apple. Outside Korea, the pear may be omitted, the sugar level adjusted and the marinade used for chicken or pork rather than beef. It’s an example of how Asian marinades can be adapted for international dishes without losing their character.

Vietnamese-style fish-sauce marinade

Fish-sauce marinade: Vietnam’s anchovy-based combination of salt, citrus and sugar (Photo: Jcomp/Freepik)

In Southeast Asia, Vietnam’s anchovy-based fish sauce forms the base of a marinade now used well beyond its borders. Traditionally made from fermented anchovies and salt, it adds sharp depth to meats like chicken and pork, seafood and vegetables. Outside Vietnam, it often appears simply as a fish-sauce marinade, adapted for wings, pork or grilled vegetables. Its profile—salty, savoury, faintly marine—cuts through richer flavours and balances sweetness in other dishes. When using it, keep proportions small and temper the salt with lime or vinegar, allowing only a short marination for delicate proteins.

Thai satay-style marinade

Satay marinade: Thailand’s coconut milk, turmeric and lemongrass mixture known for coating skewers (Photo: Jcomp/Freepik)

The Thai satay marinade combines coconut milk with turmeric, lemongrass, galangal, curry paste and a touch of sugar. Some recipes for pork satay also list toasted coriander and cumin seeds, lemongrass, galangal, turmeric, brown sugar, salt, vinegar and coconut milk—an intricate mix of spice, acid and fat. Its spread into international kitchens comes through skewers, grilled meats and salads. When adapting it for non-Thai dishes, you may opt to adjust the heat level and keep the lemongrass and galangal forward to maintain character. Simple accompaniments work best, allowing the flavours to stand on their own.

Filipino adobo marinade

Adobo marinade: the Filipino pairing of soy sauce, vinegar and garlic used to season, soften and preserve meats (Photo: Freepik)

Adobo, often called the unofficial national dish of the Philippines, begins as a simple marinade before it becomes a stew. The base—soy sauce, vinegar, garlic, bay leaves and peppercorns—both seasons and preserves. Long before Spanish influence, vinegar was already used in the islands to keep food from spoiling in the heat; the term adobo, which means “to season”, came later. Among Asian marinades, adobo stands out for its balance of acid, salt and spice. It works with pork, chicken, fish or vegetables, and travels easily because its ingredients are everyday staples. Outside the Philippines, cooks adjust the vinegar—cane, rice or cider—and often lighten the salt. When used purely as a marinade, short contact is enough; the acidity does the work quickly and cleanly.

Across continents, cooks continue to interpret these Asian marinades with respect for their origins and curiosity for their possibilities. What unites them is not uniformity of flavour but the shared language of salt, acid, sweetness and time. In their movement from home kitchens to restaurants and back again, Asian marinades have become more than regional techniques—they are part of a global vocabulary that keeps cooking both grounded and alive.

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