Japanese fusion food with ‘little ninja’ ingredients is a cook’s twist on Western dishes
When Sonoko Sakai’s mother sneaked a little miso into her lasagne, she was not thinking of the kind of Japanese fusion that became an American dining craze in the 1980s. Rather, she was doing what Japanese cooks had been doing for centuries: adapting to outside influences. Many dishes now thought of as quintessentially Japanese are … Read more
