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The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables Paperback – April 26, 2011

4.5 out of 5 stars 87 customer reviews

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Editorial Reviews

Review

“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

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.

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Product Details

  • Paperback: 192 pages
  • Publisher: Ten Speed Press; Original edition (April 26, 2011)
  • Language: English
  • ISBN-10: 158008737X
  • ISBN-13: 978-1580087377
  • Product Dimensions: 9 x 0.7 x 9.5 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (87 customer reviews)
  • Amazon Best Sellers Rank: #14,302 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

By I Do The Speed Limit TOP 500 REVIEWER on January 7, 2013
Format: Paperback Verified Purchase
Because I saw so many conflicting reviews on this book I decided to check it out of the library first. I've had it for three weeks, and I've now ordered my own copy from Amazon. It has so much good information in it: Marinade recipes, techniques for adapting your Weber grill (gas or kettle) to the classic yakitori style of grilling, how to thread your skewers for yakitori, tips for getting the most from your marinades and bastes, and advice on what cuts of meat (fowl, beef, pork, lamb), species of fish, types of veggies to use, and where to get hard-to-find ingredients. This cook book takes classic Yakitori grilling and puts it in a very fresh new light: It takes Yakitori grilling off the in-home table top and shoves it out into our back yards. The authors present the classical approach via our American love of outdoor grilling.

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.
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Format: Paperback
As the owner of several grilling and BBQ cookbooks (yes there's a difference!) I rate this one among the best out there. I've tried several recipes from 'The Japanese Grill' and each one of them has added welcomed variety and flavor to my repertoire of faithful standbys. There is a commitment here in that you will need to to rustle up certain key ingredients from a local or online Asian market (fortunately I live close to several) but the results are well worth it.

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.'
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I purchased this book based on some discussion on the Big Green Egg forum, and am glad I did. I have been doing cooks from the book, and so far really enjoying the results. Recipes are fairly easy to follow, and the background sections on Japanese grilling and ingredients were very helpful (you can now find most ingredients on Amazon, though they helpfully list other sources in an appendix).

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.
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I'm working through the recipes in this book and am loving it. Smells from the grill take me back to my years in Japan: to the festivals, to evening walks down city alleyways, and picnics with friends. All that. Yeah the ingredients can be hard to find and some of the recipes time consuming, but I'm happy to improvise where and when I need to. I needed a cookbook to push me into new territory and of the half dozen or so I've purchased in recent months, this books' done the deed. Sweet!

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

Fun stuff!
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Underwhelmed. The recipes are good, but very basic. Essentially the book teaches you six or seven marinades and then spends 150 pages of recipes telling you to marinate xyz ingredient in abc marinade. Good for the basic technique, but yakitori chicken wings, legs, with scallions, breast, tenderloins, etc are all variations on the same basic recipe and technique. These could have all been covered on one page instead of 10. For the price, I was hoping for more than seven recipes.
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