Japan and Italy Come Together in this Simple, Irresistible Snack

At San Francisco’s Prairie, Anthony Strong calls his food “new-school Italian.” That means that you’ll find strong Japanese influences on dishes that sound Italian and a menu that walks a line between the two cuisines. Case in point: the guanciale-wrapped mochi, for which pieces of chewy mochi are wrapped in guanciale, seared to crisp the meat and soften the mochi, then placed in a radicchio leaf and drizzled with...