When Kuniko Yagi, a cook from Tokyo with no formal training, first met chef David Myers, she was working in the kitchen of a Los Angeles noodle house. Inspired by her dedication to cooking, Myers offered Yagi a position at his highly acclaimed restaurant Sona. In Japan, kasu is used most often as a marinade for fish. However, in this recipe, shared with Wine Spectator, Myers pairs it with duck, and accents the dish with a garnish of lightly pickled Forelle pear.
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