7/19/2013

Japanese cooks in the city of Fukuoka leave the kitchen to grill on mobile food carts and serve everything from traditional wings to small pieces of skin, organs and cartilage. "In Japanese cooking, we really focus on the natural flavor of ingredients. So you don't see the kind of marinating and big flames coming up on grills," said Harris Salat, who co-authored the new book "The Japanese Grill."

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