| The Japan Times | Brut Wine Bar pop-up brings taste of Israel to Tokyo The Japan Times For their Tokyo debut, the chefs had spent months experimenting with Japanese goma (sesame) paste to approximate the flavor and texture of tahini — trying, as Yosefi says, “to understand sesame culture in Japan” — to use local Japanese ingredients to … |
Original published: 2017-05-13 22:48:00 Read the full Tokyo News here
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