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

March 22, 2017

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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.


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