This succulent grilled skirt steak recipe would be perfect
for your 4th of July cookout, and what better way to celebrate
America’s birthday than with an ingredient from Japan.
Our nation has lots to be
proud of; and one thing I take special pride in is our willingness to integrate
any and all culinary influences into our cuisine. We don’t much care where it
comes from, as long as it’s delicious, we will assimilate.
There was a time, not that long ago, when only a lucky few
“gourmands” living near big cities had access to imported ingredients like
miso, balsamic vinegar, truffle oil, etc. Nowadays, these items are found in
virtually every large grocery store, from sea to shining sea. When I hear the
words, “immigrants built this country,” I don’t think of railroads, bridges,
and roads; I think pizza, sushi, and foie gras torchon.