A full-color cookbook that introduces American palates to authentic Japanese-style grilling, with 95 recipes that skillfully blend traditional ingredients, modern twists, and the sizzle of a
hot fire to create remarkable meals.
Grilling has a long history in Japan, and for good reason: the cuisine’s salty-sweet flavors take well to hints of smoke. In The Japanese Grill, Tadashi Ono and Harris Salat reveal the
diversity of Japanese-style grilling. They share their secrets for classics such as Chicken Yakitori and Miso-Cured Mackerel, create new comfort foods like London Broil with Garlic-Soy Marinade
and Turkey Burgers with Miso Barbecue Sauce, and serve up innovations like Green Tea–Smoked Duck Breasts and Salmon with Shiso Pesto. A selection of side dishes and salads round out grilled
meals. In this handsome volume, Ono and Salat bring Japanese grilling culture to Western tables—with delicious results that are at once familiar and new.
