The New Generation of Chefs Pushing Japanese Food in Unexpected Directions

IN 1906, THE YOKOHAMA-BORN scholar Okakura Kakuzo published “The Book of Tea,” a brief tract for Western readers on chanoyu, the centuries-old, highly ritualized Japanese tea ceremony.

from Pocket https://www.nytimes.com/2019/09/02/t-magazine/japanese-american-food.html
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