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The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables Paperback – April 26, 2011
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From the definitive name in grilling comes an all-new, unmatched collection celebrating the rich history as well as new techniques and innovations in American barbecue. Learn more
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—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
About the Author
TADASHI ONO is executive chef at Matsuri in New York City. He has been featured in The New York Times, Gourmet, and Food & Wine. Visit www.matsurinyc.com
HARRIS 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 (www.japanesefoodreport.com). He is the author, with Takashi Yagihashi, of Takashi’s Noodles. Together, Ono and Salat are the authors of Japanese Hot Pots. Visit The Japanese Grill online: www.thejapanesegrill.com.
If you’re the author, publisher, or rights holder of this book, let ACX help you produce the audiobook.Learn more.
Top Customer Reviews
I love to grill, BBQ, whatever you want to call it--I'm out in the yard all the time. And because I live in lower Texas, I'm outside cooking more often than not. I've got a smoker, several grills and a setup for open flame. Give me hardwood charcoal, pecan wood from our trees out back, propane; give me a grate, or skewers or a red-hot cast iron griddle: Point is, give me almost any type of food and I'll try to cook it outdoors. I may not be the most "normal" of grillers, but I bet the further South you travel in this great country of ours, the more "normal" I appear to be. Because the more opportunities there are to grill outdoors, the more you embrace it.
Problem is, grilling so often, sometimes I need a little creativity boost. I'm unhappy with myself when I start putting the same-ole', same-ole' on the table. American-style barbecue sauce is barbecue sauce; you can change it just so many ways. Same goes for American-style marinades.Read more ›
I highly recommend the recipe for skirt steak with red miso marinade. I've made it it twice already both times to rave reviews. I also recommend the recipe for yuzu kosho shrimp which was quick and easy to make and delivered shrimp with intense flavor. The recipes are straightforward and consist of simple and healthy ingredients. Overall, Salat and Chef Ono have brought a lot to my table (literally) with their recent series of simple and adventurous Japanese cookbooks (I also own their 'Noodles', and 'Hot Pots'!).
If you're a committed, serious griller looking for new twists and high returns, I would not hesitate to start your grilling season by exploring 'The Japanese Grill.'
I wish the book had more photos, but those they have a well done.
The Yaki Onigiri has become one of my wife's favorites.
A couple years ago my friend turned me on to Sichuan cuisine and I found Sichuan peppers the bomb, err, figuratively speaking. I've since mixed many dry rubs incorporating the pepper to bring this pepper from the wok to the grill, but with poor results. Last weekend I made the Pork Spare Ribs with Miso-Sansho Marinade from this book. Sichuan peppers and the pepper in Sansho spice are cousins and these ribs knocked me (and my friends) into - strange as this sounds - mouth tingling orbit. Yep, new territory indeed.
I recommend you purchase this book and challenge yourself. Its not that the recipes are crazy difficult, not at all. Keep it simple and build a foundation. Which is in keeping with the philosophy behind the cuisine. I'll wager that most people who find the recipes in this book too simple, not worth the effort or bland or whatever ought to ask whether they enjoy the tradition this book fundamentally assumes. Anyways, de gustibus non est disputandum.
I also recommend: Izakaya: The Japanese Pub Cookbook
Most Recent Customer Reviews
I originally scored these lower because the batteries didn't last very long. That was unfair as they were included in the price but Chinese made. Read morePublished 6 days ago by David J.
Made a wonderful spread for our 9th Anniversary dinner...all ideas from this book! (see pics below):Published 17 days ago by cdchase
Great book, while the Japanese influence adds some great flavours, this book adds a wonderful dimension to using your BBQPublished 2 months ago by David Holtham
Beautiful book I gave as a gift with Japanese cookware.Published 2 months ago by Kristi Pierson Valentine
great book. great recipes and back-stories. Everything we have made has been delicious and we have definitely had several "a-ha" moments when we found out what the secret... Read morePublished 4 months ago by centex
Oh my goodness...such great recipes. Some of the ingredients are hard to find...even in a major city like San Francisco. Had to order red yuzu kosho on amazon... Read morePublished 5 months ago by Amazon Customer
I have borrowed many many recipes and ideas from this book; also a great day to get the kids excited with their greens!Published 7 months ago by Nicolas