How the diets react
Diet Ratings
Traditional teriyaki contains 8-12g net carbs per 2 tbsp due to sugar and mirin (sweet rice wine). Fundamentally incompatible with ketosis.
Traditional teriyaki may contain mirin (sometimes with added alcohol that's not vegan) or fish-based ingredients. Many commercial versions are plant-based but require label checking.
Strict vegans avoid traditional teriyaki due to historical use of dashi (fish stock) and mirin's ambiguous vegan status depending on production methods.
Traditional teriyaki contains soy (legume), refined sugar, and often wheat. Even gluten-free versions typically rely on added sugars and processed soy products.
High in added sugars and sodium, heavily processed. Not aligned with Mediterranean cuisine or principles of minimal added sugars and processed ingredients.
Teriyaki sauce contains soy (legume), sugar, and plant-derived ingredients, all prohibited on carnivore diet.
Teriyaki sauce is fundamentally built on added sugar and often contains soy (legume). Both are Whole30 exclusions.
Teriyaki typically contains garlic, onion, and high sugar content (often with excess fructose). Standard servings are high-FODMAP.
Contains 600-900mg sodium per 2 tbsp serving due to soy sauce base. Also high in added sugars (8-12g per serving). Incompatible with DASH sodium targets.
Contains 10-15g sugar per 2 tbsp with minimal protein. High-glycemic from added sugars and corn syrup. Cannot be portioned into Zone-compliant meals without exceeding carb blocks.
Contains significant added sugar and sodium, but traditional versions include ginger and garlic with anti-inflammatory properties. Quality varies greatly by brand. Homemade versions with minimal sugar are preferable.
Some anti-inflammatory advocates accept small amounts of traditional teriyaki as acceptable when homemade with controlled sugar. Dr. Weil emphasizes preparation method and sugar content as determining factors.
High sugar (8-12g per tbsp) and high sodium. Provides minimal nutritional density relative to calories. Can trigger nausea and bloating in GLP-1 patients, especially on an empty or sensitive stomach.
Controversy Index
Score range: 1–5/10. Higher controversy = more disagreement between diets.