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Lazy Dog's ahi poke jar appetizer with wasabi dressing.

Japanese ingredients move to the mainstream

From furikake to miso, high-impact flavors find wider acceptance

In 1998, Toshi Sugiura, restaurateur and executive sushi chef, launched California Sushi Academy in Los Angeles, the first sushi school outside of Japan. Sugiura rightly believed that the United States was on the verge of a sushi boom.

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TAGS: Food Trends
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