The Japanese Grill: A Whole New Level of Summer Favorites
Thursday, June 16 @ 6:30 pm
Japan Society, NYC
You may think grilling is a signature American summertime sport, but it has been used in Japanese cuisine for a very long time as well. Unlike babyback ribs, burgers, or dogs, Japanese grilling has much more variety, from yakitori (skewered chicken) to yakiniku (Japanese style Korean BBQ), and vegetables in between.
Join us next Thursday, June 16, as chef Tadashi Ono of Matsuri restaurant and food writer Harris Salat celebrate Japanese live-fire cooking. Ono and Salat, co-authors of a new cookbook, The Japanese Grill, will demonstrate and explain how traditional Japanese ingredients like miso, soy sauce and yuzu kosho, enhance any barbeque menu, and can all easily be made at home.
This event will be followed by a tasting reception and book signing. $20/$16 Japan Society members, seniors & students.
Buy your tickets now!
*Photo by Todd Coleman.