Japanese grilling - yakitori, steaks, seafood and vegetables

Japan – the land of the rising sun is associated with sushi, tea, Shintoism and bizarre television shows.

Raw fish certainly doesn't appeal to everyone, but Japan also has fresh street food, Wagyu and Yakitori to offer. When the Japanese chef Tadashi Ono met the American writer Harris Salat, the idea was born to combine both grilling worlds and thus marry American grilled and BBQ dishes with Japanese flavors. The result are quick and easy recipes, versatile marinades, step-by-step techniques for great meat, poultry, fish, vegetables and natural traditional favorite dishes such as yakitori, yaki onigiri or fish in a salt crust. Whether you're using charcoal or gas, whether you're a beginner or a grill god, you (and your guests) will be raving about the porterhouse steak with garlic and soy sauce marinade, Yuzu Kosho scallops or the Japanese reinterpretation of crispy chicken wings for a long time.