Imagine, if you can, a technique that imbues salmon with a touch of smoke and ensures your pricey catch doesn’t stick to the grate. You’re welcome.
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About Tadashi Ono | Harris Salat
Tadashi Ono has been recognized for both his Japanese and French cooking by The New York Times, Gourmet, and Food & Wine, among other publications. Born and raised in Tokyo, he began training as a chef at the age of 16 and later moved to Los Angeles to cook at the legendary L’Orangerie. He has since worked at La Caravelle, Sono, and Matsuri in New York and is also an accomplished potter and avid student of Japanese food culture. Harris Salat‘s stories about Japanese cuisine have appeared in The New York Times, Saveur, and Gourmet. He’s also the owner of Ganso in New York and writes the blog, The Japanese Food Report. Ono and Salat have co-authored two cookbooks, Japanese Hot Pots and The Japanese Grill. @tadashi.ono @japanesefoodreport
Grilled Littleneck Clams with Soy Sauce
Well, why not grill clams? It’s a tradition, in tandem with a splash of sake and soy, that’s endured in Japan for centuries. One taste and you’ll understand why.
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