Some 800 chefs and food experts have gathered this week for a three-day exploration of Japanese cuisine at the 13th annual Worlds of Flavor conference at the Culinary Institute of America’s Greystone campus in California’s Napa Valley. The meeting kicked off Thursday with a keynote presentation by Yoshiki Tsuji, president of the Osaka-based Tsuji Culinary Institute, who walked attendees through demonstrations by three chefs representing the cuisines of Tokyo, Kyoto and ...

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