TADASHI ONO and HARRIS SALAT have been collaborating on Japanese cookbooks for almost two decades. They're the authors of Japanese Hot Pots, The Japanese Grill, and the best-selling Japanese Soul Cooking.

Tadashi Ono is a celebrated chef who has won acclaim for both his Japanese and French cooking in The New York Times and other major publications. Born and raised in Tokyo, he began training as a chef at the age of sixteen. Moving to Los Angeles, then New York, Tadashi cooked at some of America's top French restaurants before feeling the tug of his Japanese cooking roots. He's opened several successful Japanese restaurants in New York that introduced vibrant, modern Japanese cooking to a wide audience, including, currently, Teruko, in the famed Chelsea Hotel.

A James Beard Award-nominated writer, Harris Salat's stories about food and culture have appeared in The New York Times, Saveur, and Gourmet. Besides writing about Japanese cuisine, Harris has also completed kitchen stages at RyuGin, a three-star Michelin restaurant in Tokyo; Hyotei, a hallowed four-hundred-fifty-year-old establishment in Kyoto, where he was the first Westerner ever allowed into their kitchen; and Tadashi's restaurant Matsuri.