American grilling, Japanese flavors. In this bold cookbook, chef Tadashi Ono of Matsuri and writer Harris Salat share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso.
Showing posts with label Classic Yakitori to Steak Seafood and Vegetables. Show all posts
Showing posts with label Classic Yakitori to Steak Seafood and Vegetables. Show all posts
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