Just in time for grilling season, Tadashi and my newest cookbook is now available -- The Japanese Grill
! Run, don't walk, to your local bookstore (brick or virtual) and pick up a copy; I guarantee you'll love it. In this book we're grilling everything from authentic yakitori to thick, juicy porterhouses to the unbelievable pork chops in the picture above. We get into all the classic Japanese live-fire favorites, as well as the all-star grilling favorites from here at home - because American grilling marries perfectly with mouthwatering Japanese ingredients. Case in point, this master recipe from the book: super aromatic, fiery Yuzu Kosho Marinade (p. 74): Simply whisk together 2 tablespoons red yuzu kosho
, 2 tablespoons soy sauce and 1/2 cup olive oil. Use the marinade with fish, chicken or pork. It will blow you away. Enjoy the book!
(Many thanks for the image to our amazing food photographer, Saveur magazine's Executive Food Editor Todd Coleman)
