Our Grilling Book Has Published! (Plus Recipe!)

Get ready for grilling season with Tadashi's newest cookbook, The Japanese Grill. Discover recipes for authentic yakitori, thick porterhouse steaks, and incredible pork chops. This book features classic Japanese live-fire favorites and mouthwatering American grilling recipes using Japanese ingredients. Try the super aromatic and fiery Yuzu Kosho Marinade from page 74, made with red yuzu kosho, soy sauce, and olive oil, perfect for fish, chicken, or pork. Don't miss out on this must-have for grill enthusiasts!

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)