Japanese ingredients go global: New York’s latest cooking fad

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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