The late, LA Times critic, Jonathan Gold, so describes today’s MTBE guest. An author of 3 (soon to be 4) tomes on Japanese cooking, Nancy Hachisu is proof in the pudding that another, once-foreign culture, cuisine, food, and mannerisms, can be studied, learned, and embodied…sensitively, accurately, and holistically. Nancy and Coral discuss why Japanese cuisine enjoys higher prestige than others, in America, and why is it more often creatively appropriated, rather than mis-appropriated.

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