Similar authors to follow
Manage your follows
About Tadashi Ono
Tadashi Ono is a celebrated chef who has won plaudits for both his Japanese and French cooking in The New York Times, Gourmet, Food & Wine and other publications. Born and raised in Tokyo, Tadashi began training as a chef at the age of sixteen. He moved to Los Angeles in the eighties, cooking at the innovative French-Japanese fusion restaurant Le Petite Chaya and the legendary L'Orangerie.
Relocating to New York, he became the executive chef of La Caravelle, one of America's top French restaurants. After nine years there, Tadashi felt the pull of his Japanese cooking roots and opened up the fine dining restaurant Sono. In 2003 he launched Matsuri, where he introduced vibrant, modern Japanese cooking to wide acclaim. Tadashi is also the coauthor of "Japanese Hot Pots," (Ten Speed Press) a cookbook about Japan's beloved comfort food, which will be published in October 2009. Besides cooking, Tadashi is an accomplished potter and avid student of Japanese food culture. He considers the legendary Japanese chef, ceramicist and author Rosanjin his mentor and inspiration. For more information about Chef Tadashi Ono, cooking demonstrations or to read about Tadashi's Blog visit www.matsurinyc.com.
Customers Also Bought Items By
Japan - classic and relaxed
Japanese cuisine is incomparably diverse and offers so much more than sushi. Japan shows original recipes that are exotic and simple at the same time. A maximum of ten ingredients is used per recipe, whether it's miso soup, sushi rice, ramen, tofu, or banana-matcha latte. Concentrated on the essentials, understandable, and ideal for daily use!
Japanese cuisine - simply original
Fast, uncomplicated, and always unique- the recipes bring a touch of distance into the home kitchen.I knows what is essential when preparing soba, udon, tempura, and many other classics.
Contents: "Main courses"; "Large and small side dishes"; "Rice and pasta dishes"; "Sweets & pastries"!
Photos with step-by-step instructions
Practical tips on preparing and cooking sushi rice
Small merchandise condiments
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.
Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, tomatoes, and whole chicken, as well as traditional favorites like yakitori, yaki onigiri, and whole salt-packed fish. Whether you use charcoal or gas, or are a grilling novice or disciple, you will love dishes like Skirt Steak with Red Miso, Garlic–Soy Sauce Porterhouse, Crispy Chicken Wings, Yuzu Kosho Scallops, and Soy Sauce-and-Lemon Grilled Eggplant. Ono and Salat include menu suggestions for sophisticated entertaining in addition to quick-grilling choices for healthy weekday meals, plus a slew of delectable sides that pair well with anything off the fire.
Grilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in The Japanese Grill—both contemporary and authentic—you’ll become a believer, too.
Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipment—they're simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan. Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy.