Japanese ingredients go global: New York’s latest cooking fad
Staples like miso and soy are being used in unexpected ways at New York City restaurants.
Tue Apr 23 2013
Long staples at Asian restaurants, miso, soy, kombu and bonito are now popping up on plates at some of New York City’s hottest—and decidedly non-Asian—restaurants. Here’s how trailblazing toques like Wylie Dufresne and Jean-Georges Vongerichten are using the Japanese pantry staples in exciting new ways.
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