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Available4.4
14 reviewsThe first two chapters explain the standard grilling methods of heating in Japanese cuisine. What kinds of heat achieve what results? What kinds of chemical changes take place in the ingredients as a result of preliminary preparation, such as by sprinkling salt or marinating before heating? Supporting the often-repeated rule in Japanese cuisine that “preliminary preparation makes all the difference,” the texts explain the science behind the flavors and techniques, and photos clarify comparisons of the different approaches.
Two more chapters cover the four “basic grilling techniques” for butterfish, salmon, barracuda, beltfish, tilefish, whiting, yellowtail, and eel, quail, and sweetfish, and continue to provide recipes for 42 different grilled dishes and 22 types of yakitori, and instructions for different kinds of skewering and use of electric grills.
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