Japanese flavors meet American live-fire grilling in this fusion cookbook. 

Chef Tadashi Ono of Matsuri in New York along with food writer Harris Salat introduce readers to the basics of Japanese grilling styles and flavors. Learn about the Japanese art of umami (fermented seasoning), the three key marinades: garlic-soy sauce, Yuzu kosho and veggie marinage along with recipes including yakitori (twice grilled meat and veggies), skirt steak with red miso, garlic-soy sauce porterhouse and chicken teriyaki.  His top 10 grilling secrets include marinate with a flat-bottomed vessel, keep the vents open in charcoal grills and brush and oil the grate every time.