Korean BBQ & Japanese Grills: Yakitori, yakiniku, izakaya

A beautifully produced book that covers many of the intricacies of grilling Japanese and Korean style.Note that I was hoping for a much more complete view of yakitori and some of the less typical cuts you find in the US. For instance, bonjiro or bonbochi, which typically gets translated as “chicken butt” in Japan and is absolutely delicious. Likewise, will someone please put out a recipe in English for motsuni or tripe stew? You find motsuni in every little yokocho yakitoria but no one ever shares the recipe. And it’s the epitome of umami.Despite that somewhat sparse and typical selection of recipes, the book performs a bang up job of explaining how to grill to perfection- what kinds of grills and charcoal will give you the best results, how to guarantee the cuts remain tender and packed with flavor, etc. And the photos and graphics are gorgeous. So while I’m waiting for someone to finally put out the Japanese version of Larousse that explains all, I’ll stick to this book. Happy I bought it.

Awesome cookbook, lots of recipes to choose from, recipes are short and to the point

As a visitor to Japan in the past and lots of Japanese and Asian restaurants in europe I have tried a lot of this cuisine and this book allows with only a little knowledge to recreate a lot of their dishes fairly easily.

Great book. Really nice read and some well described tasty recipes

Great book. Recipes are simple and delicious

It is very informative, entertaining and inspires to experiment. One of the few cookbooks that i actually read from the beginning till the end. Really recommend!