The Japanese Influence Issue

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Our Japanese Influence Issue looks at how the country's food, drink, presentations and aesthetics have captured the hearts and minds of chefs around the country. In the issue, we explore the world of kaiseki, learn how chefs are experimenting with koji and look at how Japanese ingredients and techniques fit into global dishes. Once you've perused the issue, try some of the recipes, including Jim Meehan's lemon ice cocktail from Chicago's Prairie School, yeasted sunchoke and salmon roe from John McCarthy of Oka and Crimson Sparrow in New York, and more.