This month's Cookbook Club recipe variations are inspired by Seattle-style teriyaki—a dish that, at its core, is a blueprint in itself.

Seattle-style chicken teriyaki was brought to the city by Toshi Kasahara who followed a unique business plan that involved opening a single restaurant, establishing a customer base, then selling the restaurant and moving on to the next. As mentioned in this week's post, this then became a simple, successful blueprint that hundreds of immigrant families adapted into their own businesses. Read more about the history behind Seattle-style teriyaki here.

It only makes sense we use this dish (the sauce, more specifically) as inspiration for this month's Cookbook Club recipe variations! We hope you enjoy these dishes that use teriyaki sauce in unique ways.

Test These Recipes Yourself!

Below you'll find links to this month's three recipe variations for you to try out. Each post includes the link to the relevant feedback survey.

Variation #1: Grilled Corn with Teriyaki Butter 🔗

Variation #2: Grilled Salmon with Teriyaki Butter 🔗

Variation #3: Teriyaki-Glazed Carrots 🔗