Food & Wine's Japanese Primer

"F&W's editor, Dana Cowin, sets out to understand Japanese food traditions--but is soon impressed by how modern and trendsetting the cuisine really is," says the subtitle of a series on Japanese chow that Dana wrote for the magazine's upcoming issue. In it, she covers tofu, robata, yakitori, kaiseki and soba while dining at some of New York's best Japanese restaurants. Read it online now. (I'm quoted in the piece, too -- thanks, Dana.)

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