From Tokyo, with love, San Francisco Chronicle

Press

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From Tokyo, with Love
Bay Area chefs are beating a path to Japan — and vise versa —
forging a soul-changing approach to food
By Tara Duggan

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Visiting chef Masayo Funakoshi from Kyoto, Japan, preps
duck before roasting it at an event at Scribe winery in Sonoma;
Funakoshi rolls banana leaves to hold turmeric rice with green garlic;
Funakoshi (standing above) and the winery’s kitchen manager,
Emma Lipp, roast the duck over the outside brick pit.