Harris Salat's stories have appeared in The New York Times, Saveur, Gourmet, Salon and other publications. After stints as a dairy farmer, bread baker and cook, Harris turned to journalism in 1991. He reported for Associated Press radio, produced TV news at CBS News and CNBC, and worked in internet media before pursuing his taste for storytelling, travel and good eats.
Harris has become increasingly drawn to Japanese cuisine over the past decade, traveling to Japan and writing about the food culture, and training in Japanese restaurant kitchens in Kyoto, Tokyo and New York. Harris is the co-author of three Japanese cookbooks, Takashi's Noodles, Japanese Hot Pots and The Japanese Grill. Please check out his blog, The Japanese Food Report.