We talk with participants in the Culinary Institute of America’s “Japan: Flavors of Culture” conference taking place in Napa this weekend. It’s the largest conference of Japanese food specialists ever in the U.S.
Japanese restaurants have doubled in number in North America between 1996 and 2006. But the influence of Japanese cuisine has spread beyond restaurants. The principles of Japanese cooking are increasingly informing other cuisines in California and beyond.
Greg Drescher, executive director of strategic initiatives for the Culinary Institute of America and creator of the annual Worlds of Flavor International Conference and Festival
Elizabeth Andoh, writer and lecturer specializing in Japanese food and culture and author of cookbooks on Japanese cooking including, most recently, "Kansha: Celebrating Japan's Vegan & Vegetarian Traditions"
Hiro Sone, chef and co-owner of Terra Restaurant in St. Helena, and Ame in San Francisco