Korean BBQ & Japanese Grills: Yakitori, yakiniku, izakaya

You better know good ways to grill meats socially for cheap. This should be part of your manuals. Great amount of text, great amount of photos and recipes. Its a seriously good balance so great reading for information, photo for inspiration and how to make it happen. Showing some photos so you understand better what this is and why you need it ❤️

Solid practical advice on how to buy and use a Japanese or Korean grill (s) . Also lots of delicious recipes that are easy to make . Highly recommend for both the information and writing style.

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

Great addition to my over 3,000 cookbook library.

LOVE IT

very good book and delivered super fast in top conditions

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!

Lots of great inspiration for very authentic recreation of classic Japanese and Korean dishes. If you aren’t familiar this is great way to up bbq game. Also answers lots of things that had always been a mystery to me - translating particular cuts of meat, charcoal type and whether it is worth thinking about, Japanese knife use etc.

I have learnt so much about, how to prepare food, the correct bbq's and or hot plates. I also gives a few basic recipies that are exellent for learning the art and skills required to cook both Japanese and Korean open flame and contact hot plate cooking.