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Recent Posts

The Journey to the Gauntlet: Chatting with Challenger Shota Nakajima from Iron Chef Gauntlet

March 22, 2017

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Featured Posts

Where the Wild Plants Are: Spring Foraging Brings Pizzazz to Chefs’ Plates

April 27, 2017

At Adana in Seattle, chef Shota Nakajima riffs off a Japanese dish, saka mushi (meaning “to be steamed in sake” in Japanese), prepared with local Manila clams. He adds local butterbur sprouts for an extra dose of fresh, bitter flavor.

 

For full story, visit: http://www.theepochtimes.com/n3/epochtaste/2244232-where-the-wild-plants-are-spring-foraging-brings-pizzazz-to-chefs-plates/

 

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