This book, the fifth volume in the Complete Japanese Cuisine series by the Japanese Culinary Academy, is an essential guide for chefs and enthusiasts aiming to master the art of Japanese grilling. It delves into five traditional techniques:

Shio-yaki: salt-grilling that highlights the natural flavors of ingredients.
Furishio-yaki: lightly salted grilling, offering a subtle taste variation.
Yuan-yaki: grilling after marination in soy sauce, mirin, and citrus sauce.
Tare-yaki: grilling with a sweet-savory tare sauce, similar to teriyaki.
Yakitori: grilled chicken skewers, a staple of Japanese street food.

Whether you're looking to deepen your understanding of yakitori or perfect your approach to tare-yaki, this book offers in-depth expertise for both traditional and modern interpretations of Japanese grilling. The book features detailed instructions, recipes for 42 grilled dishes and 22 types of yakitori, as well as guidance on skewering techniques and the use of electric grills.