The Japanese Grill

“It will blow the lid off your grill.”—Seattle Weekly’s Voracious Blog, Cooking the Books, 6/1/11“What makes this book a wonderful resource is the authors’ conviction that by applying traditional Japanese flavors to untraditional Japanese ingredients, home cooks will end up with something unexpected and delicious… . With The Japanese Grill, the authors have woven the seemingly disparate cultures and grilling styles to create a cookbook that respects and enriches both.”—The Epi-Log, Epicurious.com, 5/20/11“The Japanese Grilltakes grilling to a new, unexpected level, mixing infinitely familiar grilled fare with a bit of the exotic.” —Devour Recipe & Food Blog, Cooking Channel, 5/12/11“The land of the rising sun shares its border with barbecue country in this simple and salty collection.”—Publishers Weekly, 3/7/11“From the simple (foil-baked green beans) to the sublime (chashu pork), this book boasts some of the most fabulous grilling recipes ever assembled in one volume. If you consider yourself to be a grill aficionado, you must—and I mean must—own it. Your grill library won’t be complete without it.”—James Oseland, editor in chief of Saveur and author of Cradle of Flavor “A stunning book about one of my favorite grill cultures. You can see how the Japanese have elevated live-fire cooking to the level of art.”—Steven Raichlen, author of Planet Barbecue and host of Primal Grill on PBS “Demystifying the seemingly inapproachable is something that Ono and Salat believe in as much as I do. With The Japanese Grill they have taken on a genre of cooking that every home cook wants to become intimate with but thinks they can’t execute. This book should get a serious workout on kitchen counters around the country. I love it!”—Andrew Zimmern, host of The Travel Channel’s Bizarre Foods with Andrew Zimmern and author of The Bizarre Truth

TADASHI ONO is executive chef at Matsuri in New York City. He has been featured in The New York Times, Gourmet, and Food & Wine. RRIS SALAT’s stories about food and culture have appeared in The New York Times, Saveur, and Gourmet, and he writes the blog, The Japanese Food Report . He is the author, with Takashi Yagihashi, of Takashi’s Noodles. Together, Ono and Salat are the authors of Japanese Hot Pots.