Japanese for "salt-grilled," referring to a traditional method of grilling beef, poultry or fish in particular. Instead of coating food with sauce, generous amounts of salt are rubbed over the surface. The meat or fish is often set aside for 30 minutes or more before being broiled or cooked over very hot coals.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.