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Magazine Archives: March 31, 2005

Japanese Restaurants Break Away

Western and Japanese ingredients and wines are now shared in a fusion cuisine
Harvey Steiman
Issue: March 31, 2005


The latest revolution on the American dining scene speaks with a Japanese accent. Japanese ingredients such as miso, wasabi and ponzu sauce are making their way into American restaurants of all stripes.

For the full article, check out the new issue of Wine Spectator, on newsstands March 31, 2005.


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