Eat: A Sauce Worth Slaving Over
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Eat: A Sauce Worth Slaving Over

Nishihara : Japan | Jan 19, 2012 at 11:01 AM PST
Source: The New York Times
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Recipes John Von Pamer for The New York Times Masato Nishihara, executive chef at Kajitsu, with panko-fried vegetables. Part of this is the nature of shojin cuisine, a kaiseki that is, multicourse style brought to Japan from China by Zen Buddhist monks in the 13th century. FULL ARTICLE AT The New York Times
 
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